Venison Carpaccio

Three ingredients. That’s all it takes to turn venison filet into something that belongs on a white tablecloth.

Thin medallions get layered between briny anchovy fillets, drizzled with olive oil, and baked until the anchovies melt into the meat, seasoning it from the inside out.

The result is intensely savory, with the umami punch of the anchovies doing what salt alone never could.

No herbs, no marinades, no fuss. Just clean, bold flavors that let the venison speak for itself.

Chef Tips

• Pound the medallions thin and even between the sheets of anchovy so they cook uniformly.
• The anchovies dissolve during baking, leaving behind deep savoriness without any fishy taste. Trust the process.
• Drizzle with your best olive oil since there’s nothing else to hide behind in a dish this simple.

Variations

• Carpaccio-style: Skip the oven entirely, freeze the venison until firm, slice paper-thin, and serve raw with a drizzle of olive oil, lemon, arugula, and shaved Parmesan.
• Herb-crusted: Press fresh rosemary and cracked black pepper onto the medallions before layering with the anchovies.