Surf and Turf Carpaccio

Combine venison and wahoo for a taste of both worlds

Surf and turf is usually known for big, bold plates, but the idea doesn’t always have to be heavy. Sometimes the best way to showcase great ingredients from land and water is to keep things simple and let their natural flavors shine.

This carpaccio takes that classic surf and turf concept in a lighter direction, pairing the king of the sea with the king of the woods. Both are sliced thin and served raw, so their texture and flavor stay front and center. The delicate sweetness of the wahoo balancing the deep, mineral richness of the venison.

A bright herb oil made from cilantro and green onion ties land and sea together with fresh, green notes. Sweet blood orange brings acidity and color, while crispy garlic chips add texture and depth.

Light, vibrant and balanced, this dish is proof that wild game and fresh fish can be just as impressive raw as they are cooked over fire.

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INGREDIENTS:

• 8 ounces venison backstrap
• 8 ounces fresh wahoo
• 1 blood orange, segmented
• Flaky sea salt
• Black pepper
• Crispy garlic chips

HERB OIL:

• 1 cup fresh cilantro
• 2 green onion tops
• ½ cup light olive oil

PREPARATION: Serves 2

1. Make the herb oil by blanching the cilantro and green onion tops in boiling water for about 10 seconds, then immediately transfer to an ice bath. Once cooled, squeeze dry and blend with the light olive oil until smooth. Once smooth, strain through a fine mesh sieve or cheesecloth to create a vibrant green oil.
2. Prepare the venison and wahoo by placing them in the freezer for 20 minutes to firm up. This will help achieve a thin slice. Once sliced, place small portions of the venison and wahoo between sheets of parchment paper and gently press them flat using a tortilla press or the bottom of a heavy pan. This will create an even and delicate carpaccio texture.
3. To plate the carpaccio, arrange the venison and wahoo across a chilled plate, slightly overlapping so both proteins are evenly distributed.
4. Finish the dish by scattering the blood orange segments across the plate. Then drizzle lightly with the herb oil. And finally, sprinkle with flaky sea salt, black pepper and crispy garlic chips.

Serve immediately while everything is cold and fresh. I like to pair it with a crusty baguette or toast points to help soak up the herb oil. Each bite should bring together the richness of venison, the clean flavor of wahoo, bright citrus and the herbal lift of the oil.

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