Recipe by Chef Joel Olson
Carpaccio “Old Fashioned”: Venison Carpaccio with Bourbon, Bitters, Candied Orange Zest
- ¼ pound venison tenderloin, frozen a bit and sliced wafer thin
- 1 tablespoon Bourbon
- 2 teaspoons olive oil
- ¼ teaspoon sugar
- Several drops of bitters
- Candied orange zest
- Platter or plate the thinly sliced tenderloin.
- Drizzle the Bourbon, and olive oil, sprinkle the sugar, drip the bitters and garnish with the orange zest.