Crying Tiger Venison Carpaccio with Herb‑Lime Drizzle

Ingredients

• 200 g Venison tenderloin, frozen and thinly sliced
• 1 small Cucumber, peeled into ribbons
• 2 tablespoons Fresh mint leaves, chopped
• 3 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Extra‑virgin olive oil
• 1 teaspoon Fish sauce
• ½ teaspoon Sea salt
• ¼ teaspoon Freshly ground black pepper

Instructions

1. 1

   Freeze the venison for at least 30 minutes, then using a sharp knife slice it as thinly as possible (or partially thaw and use a meat slicer) to achieve paper‑thin sheets.

2. 2

   Arrange the venison slices on a chilled serving plate, overlapping slightly, and top with cucumber ribbons and chopped mint leaves.

3. 3

   In a small bowl whisk together lime juice, olive oil, fish sauce, salt, and pepper to create the herb‑lime drizzle; drizzle evenly over the carpaccio just before serving.