en de it
hirschcarpaccio-oberraut

Venison carpaccio with dried fruit on crunchy salad

Dried fruit and more: an unusual carpaccio

Preparation

Cut the venison fillet into slices, place between two layers of cling film and carefully pound with a tenderizer until thin. Cut the dried fruits into cubes. Briefly roast the nuts in a pan and allow to cool. Mix together all the ingredients for the vinaigrette. Mix the salad, dried fruit and nuts with the vinaigrette and place in the center of each plate. Mix the olive oil and lemon juice; season with salt and pepper. Coat the meat in this mixture and place on the salad. Garnish with parmesan.

Beer recommendation
We recommend the variety Dunkler Bock

Wine recommendation
We recommend Merlot.

Ingredients for

2 people
4 people
8 people
Venison carpaccio
160 g venison or rump fillet
15 g dried fruits (dried South Tyrolean apple rings and South Tyrolean pears)
25 g nuts (walnuts, hazelnuts and almonds)

Vinaigrette
¼ shallot, fine chopped and braised
1 dsp raspberry vinegar
½ dsp apple vinegar
½ dsp meat stock
1 dsp walnut oil
1 dsp safflower oil
1 dsp olive oil
Salt and pepper

Other
Seasonal salads, washed and plucked
Salt and pepper
2 dsp olive oil
Juice of ¼ lemon
Parmesan, grated
Venison carpaccio
320 g venison or rump fillet
30 g dried fruits (dried South Tyrolean apple rings and South Tyrolean pears)
50 g nuts (walnuts, hazelnuts and almonds)

Vinaigrette
½ shallot, fine chopped and braised
2 dsp raspberry vinegar
1 dsp apple vinegar
1 dsp meat stock
2 dsp walnut oil
2 dsp safflower oil
2 dsp olive oil
Salt and pepper

Other
Seasonal salads, washed and plucked
Salt and pepper
4 dsp olive oil
Juice of ¼ lemon
Parmesan, grated
Venison carpaccio
640 g venison or rump fillet
60 g dried fruits (dried South Tyrolean apple rings and South Tyrolean pears)
100 g nuts (walnuts, hazelnuts and almonds)

Vinaigrette
1 shallot, fine chopped and braised
4 dsp raspberry vinegar
2 dsp apple vinegar
2 dsp meat stock
4 dsp walnut oil
4 dsp safflower oil
4 dsp olive oil
Salt and pepper

Other
Seasonal salads, washed and plucked
Salt and pepper
8 dsp olive oil
Juice of ½ lemon
Parmesan, grated
oberraut
This recipe comes from
Feichter family
Via Ameto 1, 39031 Ameto/Brunico