Ease of Preparation: Easy
Time of Preparation: 40 minutes
Yield: 8 servings
Ingredients:
- 2 pounds of elk, venison or wild boar tenderloin (1 kilogram)
- 1 day-old baguette
- 1 onion
- 2 tablespoons olive oil (30 milliliters)
- 1 cup sun dried tomatoes (2 ounces)
- 1 ½ cups red wine (375 milliliters)
- 2 tablespoons chopped parsley (25 milliliters)
- 2 tablespoons chopped basil (25 milliliters)
- 1/3 cup balsamic vinegar (70 milliliters)
- 2/3 cup olive oil (150 milliliters)
- Sea salt and cracked black pepper
Method:
Thinly slice the game meat and then sandwich it between two layers of plastic wrap. Pound flat with a rolling pin or the bottom of a saucepan. Place it in the fridge to chill.
Make a bread salad. Dice the baguette. Place the onion in a shallow pan with the olive oil over a medium heat. Allow to caramelize until it turns a deep brown colour. Allow the dried tomatoes to soak in the red wine for 30 minutes until they are plump. Drain the wine and dice the tomatoes. Add the tomatoes, warm onion and chopped herbs to the bread. Dress with a small amount of olive oil and balsamic vinegar, season to taste with cracked black pepper and sea salt.
Serve the carpaccio spread thinly over a plate. Pile the bread salad on top of the carpaccio.
