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Dried meat carpaccio with goat's cheese

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Ingredients for 4 servings:

  • 200 g dried venison or wild boar, alternatively beef, preferably in one piece and freshly sliced
  • 150 g goat’s cheese
  • 1 bunch arugula
  • 40 g walnuts
  • 1 tbsp walnut oil
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • e.g. salt and pepper
  • 1 tsp honey

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 17 minutes

light main course for two or starter for four people

Arrange the thinly sliced ​​meat on large plates, top with arugula and goat’s cheese. Toast the nuts and sprinkle over the meat. Mix all the dressing ingredients together and drizzle over the meat. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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