This shaved venison roast and Parmesan over arugula recipe again demonstrates the versatility of how whole venison roasts can be used. Not only did we enjoy the roast with Parmesan and arugula, but the remaining slices, cheese and arugula were used to make roast beast sandwiches the next day. My inspiration for reproducing this dish was that Sue and I enjoyed a similar one made with veal during our last night in Cefalu, Sicily. I’ve tweaked my version to meet the expectations of our palettes and ensure I can make this simple to prepare meal whenever we have a venison roast available. While we had it as an appetizer in Cefalu, the first time I created my version, we enjoyed it as a main course with sliced semolina bread and extra olive oil for dipping. Of course, wine was involved as it was while in Sicily. Suggested pairings are below for this versatile, easy to prepare dish.
I would like to point out that since the meat used in this dish is shaved very thin, you will want to use a whole cut of meat from a muscle or set of muscle groups that stays together without having to be tied with string. If you have read “Changing The Game” you know I am not going to use loins for roasts as they are exclusively cut into one-inch thick medallions for grilling using my succulent venison marinade recipe, also in “Changing The Game.” You also know the butchering guidance I provide in “Changing The Game” recommends removing the front half of each hind quarter and keeping them as roasts… so you can create a multitude of various recipes with them such as this. So, to be able to achieve the thin slices needed for this recipe consider from what portion of your harvest from which you should obtain your cut.
Another key aspect necessary for this recipe is to thoroughly chill the roast after you have cooked it. This will ensure it slices easily or at least more easily than a warm piece of meat. The dish is served at about room temperature. So, you will not have to reheat the meat after you have thoroughly cooked the roast. I suggest cooking the roast earlier in the day, or the night before. Then, wrap and refrigerate it for a few hours before slicing. As for slicing, if you have a meat slicer that can cut very thin slices, use that. If not, sharpen your carving knife and do your best.
Preparing and cooking the roast to medium, or at least medium rare will also aid in achieving paper-thin slices for this recipe. I like my venison cooked to medium and all the recipes in “Changing The Game” have been designed so the reader can do this and enjoy a tender and delicious meal.
I prepared the roast for my first trial of this recipe using my “Simple Large Game Roast” recipe on page 150 of “Changing the Game” and the dish was spectacular using the flavor profile in that recipe which consists of garlic, salt, FGBP and a touch of my “Fort Courage Southwest Style Rub,” the recipe for which is also in “Changing The Game.” You too can use my roast recipe or try this dish with how you prepare your venison roasts. Please note, if using my recipe, after or before slicing, you will want to remove the garlic cloves that were inserted into the roast prior to the cooking process.
Shaved Venison Roast and Parmesan Over Arugula
Ingredients
- 1/3 cup balsamic or fig balsamic vinegar
- 3 cups loosely packed arugula
- 2 teaspoons extra virgin olive oil
- pinch of sea salt
- 2 twists freshly ground black pepper (FGBP)
- 1 prepared venison or veal roast, chilled, shaved paper-thin and cut into bite-sized pieces
- 1 wedge of good quality Parmesan cheese
Instructions
- Reduce the vinegar by about one-third in a non-stick pan and set aside.
- In a large bowl, drizzle the olive oil onto the arugula and toss to mix. Add the pinch of salt and FGBP. Set aside.
- Plate the arugula on a large serving platter or plate. Layer on the shaved venison in any quantity and pattern your little heart desires. Then, using a mandolin, shave the desired amount of Parmesan chips onto the meat and arugula.
- Warm the reduced balsamic vinegar and use a spoon to drizzle it onto the other ingredients. Serve immediately.
Notes
I hope you enjoy my version of this shaved venison roast and Parmesan over arugula recipe and the suggested pairings.
