Eduardo Garcia Instagram – HOLIDAY TABLE with @chefeduardogarcia: Wild Carpaccio.
Cooking, for me, is all about tangible connection – to our surroundings, our stories, and the people we share a meal with. I hope these recipes inspire you to celebrate, connect, and make new memories around a shared meal.
This recipe—carpaccio—goes back to me being 18 in a big-city restaurant. That was the first time I saw someone eating raw red meat. It was a time in my life where I was very thirsty to learn. This dish arrested me. It was interesting. It’s encouraging us to understand the animal in its most raw place—past death, sitting there in an opportunity zone—and carpaccio celebrates those little pieces that you’re told to trim off.
For the carpaccio:
1 (1/2 pound) piece venison, elk or bison eye of round, partially frozen
Dressing:
1 shallot, minced
1 teaspoon whole-grain mustard
2 anchovy filets, finely chopped, or 1 tablespoon anchovy paste
1/4 cup rice wine vinegar
1 tablespoon raw honey
1/4 teaspoon @montanamex jalapeño seasoning, or jalapenõ seasoning of your choice
1 teaspoon lemon zest, from 1 lemon
2 tablespoons lemon juice, from 1 lemon
1/4 teaspoon sea salt
1/4 teaspoon freshly ground coarse black pepper
1/4 cup olive oil
Garnishes:
1 cup mixed sprouts and greens such as baby arugula, mizuna, dandelion, and chive blossoms flake salt
Full recipe from the link in bio.
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📷: @chefeduardogarcia
#mysteryranch #builtforthemission | Posted on 04/Dec/2023 21:44:10
