Presented denvered, the Girello is an excellent cut for Carpaccio. At Hahndorf Venison we prepare the Girello specifically for convenience in the kitchen.
For a stunning Carpaccio of Venison appetiser, you will need:
Step 1: The Fast Cure
Combine ingredients 2 - 7 making a thin liquid like paste. Lightly coat the Girello with the paste, place into a zip bag , exclude the air and refrigerate for a couple of hours. Remove the *Girello and slice thinly at about 3mm. You may need to roll out to bring all slices to an even thickness.
Step 2: Home style Flash Smoke
Prepare a wok with some hickory chips in the base. Have handy a wire mesh grid that will fit snug about 2/3rd's up from the bottom of the wok and a wet tea towel (or similar). Place the wok on a gas burner and lightly heat the hickory chips, light up the chips then snuff the flame to generate a good amount of smoke*. Now place the wire grid & lay the Girello slices on the grid, cover the Wok with the wet tea towel. Timing is critical, 30 seconds of smoking should be adequate, do not cook the slices, just lightly smoke them. When done, only very very lightly smear the smoked Carpaccio with the tiniest amount of high quality olive oil, remove any excess oil, place back in the fridge for a few minutes. Serve only slightly chilled.
*Hint: You might like to add some colour by a light sear of the Girello before slicing.
**Note: be aware of the risk of inadvertently setting off a smoke alarm, it could be costly when the fire brigade arrives!
Plate with grissini, fresh seasonal berries, sliced gourmet mushroom, kalamata olives & blue cheese.
Serves up-to 8.
Prep time - step 1: 15 minutes, step 2: 10 minutes.