Chef Eduardo Garcia’s Holiday Table: Wild Carpaccio

Published 2023-11-09

By MYSTERY RANCH Brand Ambassador, Eduardo Garcia

This recipe—carpaccio—goes back to me being 18 in a big-city restaurant. That was the first time I saw someone eating raw red meat. It was a time in my life where I was very thirsty to learn. This dish arrested me. It was interesting. It’s encouraging us to understand the animal in its most raw place—past death, sitting there in an opportunity zone—and carpaccio celebrates those little pieces that you’re told to trim off.

For the carpaccio:

  • 1 (1/2 pound) piece venison, elk or bison eye of round, partially frozen


  • 1 shallot, minced
  • 1 teaspoon whole grain mustard
  • 2 anchovy filets, finely chopped or 1 tablespoons anchovy paste
  • 1/4 cup rice wine vinegar
  • 1 tablespoon raw honey
  • 1/4 teaspoon Montana Mex jalapeño seasoning, or jalapeno seasoning of your choice
  • 1 teaspoon lemon zest, from 1 lemon
  • 2 tablespoons lemon juice, from 1 lemon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground coarse black pepper
  • 1/4 cup olive oil

To serve:

  • 1 cup mixed sprouts and greens such as baby arugula, mizuna, dandelion and chive blossoms
  • Flake salt

Working with a sharp knife, slice the loin across the grain as thinly as possible. On a large piece of parchment paper, arrange the slices in one single layer slightly smaller than the plate the carpaccio will be served on. The pieces can be touching slightly but not overlapping. Place a piece of plastic wrap on top. Using a meat mallet or the bottom of a flat skillet, pound the meat to an even thickness. Remove the plastic and flip the pounded meat onto the serving platter. Press gently so the meat sticks to the plate. Carefully peel the parchment paper from the meat.

For the dressing, in a medium bowl combine the shallot, mustard, anchovy, rice wine vinegar, honey, jalapeno seasoning, lemon zest, lemon juice, salt and pepper. Whisk to combine. While whisking, drizzle in the olive oil until fully combined. Set it aside.

To serve, sprinkle the greens over the carpaccio and drizzle with the dressing. Sprinkle with flake salt before serving.