Description
A delightful appetizer featuring thinly sliced venison tenderloin, seasoned with juniper berries and served with arugula and Parmesan.
Ingredients
Scale
- 1 pound venison tenderloin, trimmed
- 2 tablespoons juniper berries, crushed
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cups arugula
- 1 ounce Parmesan cheese, shaved
- Zest of 1 lemon
- Fresh lemon juice, to taste
Instructions
- Wrap the venison tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour, or until firm but not completely frozen.
- Once firm, remove the venison from the freezer and slice it thinly using a sharp knife. Aim for slices about 1/8 inch thick.
- Arrange the slices on a large serving platter, slightly overlapping them.
- In a small bowl, combine the crushed juniper berries, sea salt, and black pepper. Sprinkle this mixture evenly over the venison slices.
- Drizzle the olive oil and balsamic vinegar over the meat.
- Scatter the arugula over the top and add the shaved Parmesan cheese.
- Finish with lemon zest and a squeeze of fresh lemon juice to taste.
- Serve immediately, or chill for up to 30 minutes before serving for a refreshing touch.
Notes
- For a different flavor profile, try adding capers or a sprinkle of smoked sea salt.
- If you prefer a more tender texture, marinate the venison in the olive oil and balsamic vinegar for 30 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 60mg