Lunchbreak: Slurping Turtle chef makes venison

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Slurping Turtle
116 W. Hubbard Street
(312) 464-0466

Venison Carpaccio

1 – venison butt tenderloin, approx 1lb

Spice rub:
1 Tbs salt
1 tsp black pepper
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/4 tsp cumin
kitchen twine for trussing
cocoa butter (or other oil with high smoke point) – for searing

Mix all spices together, rub all over venison loin. Truss venison loin. Heat butter in skillet until almost smoking, over medium high heat. Sear venison approx 1-2 minutes on all sides. Wrap in plastic wrap tightly and chill for 1.5-2 hours in refrigerator. Cut twine off and place on cutting board. Slice venison as thinly as possible. Arrange 5-6 slices per plate, in a circle (try not to overlap), leaving a white space in the middle.

1 bunch watercress
2 pieces Red Belgium endive
1 gala apple
2 figs
1 English cucumber
5 concord grapes
1 Tbs chives (sliced thin)
4 cherry heirloom tomatoes –quartered
1 lemon (to make acidulated water)

Wash watercress and cut off at root make sure to leave 2-3 inch of stem attached. Peel apart endive into individual leaves.  Cut apples into batonette, place in acidulated water. Remove seeds from cucumber and cut into half moons. Slice Concord Grapes into rings.  Cut figs into quarters. Cut cherry tomatoes in half. Place all ingredients in bowl with chives and toss with 2 Tbs sweet and sour vinaigrette. Just before serving place 1/4 of the salad onto the center white circle of each plate.

1 oz rice vinegar
1 oz apple cider vinegar
2 oz sugar
2 oz olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp mustard powder

Pour everything into a mixing bowl except oil. Slowly whisk in olive oil until emulsified. Taste and season to your liking.

Extra virgin olive oil
Maldon sea salt
Tellicherry peppercorns
Cocoa nibs (optional)
Citrus coriander blooms (optional)

To finish and serve:
Once the salad is dressed and on the plate. Drizzle olive oil over venison sprinkle with maldon sea salt and tellicherry peppercorns, finish with cocoa nibs and a few pieces of citrus coriander blooms. Serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.