Named after the Venetian painter Vittore Carpaccio, carpaccio was invented in Venice by Giuseppe Cipriani, found of Harry's Bar. It's an Italian dish, but fits nicely as an appetizer before other meat and potato dishes. We usually have this as our dinner, but by all means, if you're craving meat for breakfast - go right ahead and enjoy!
To make it easier to slice the elk meat thin, freeze it in the freezer for about an hour to firm it up.
When you're ready to slice the elk meat, make sure you have a really sharp knife, and work to slice the meat to about 1/8" thin - paper thin. If you can't get it thin, you can always thin it out with the flat side of a mallet or with a rolling pin. I've tried using a mandoline before, but it only really works if the meat is almost frozen.
When it's the thinness you like, lay the slices out on a paper towel covered plate (the paper towel helps soak up any blood). You'll be filling the entire plate with meat. I serve on 4 different plates when I make this for dinner, so I'll divide the meat slices between 2 plates and place each of them in the refrigerator as I continue on to the next steps.
Slice the baguette and place on a baking sheet. Spray the bread with oil or butter. Place in 350 degree F oven and cook for 5-8 minutes on one side.
Mix the arugula, olive oil, garlic, salt, and pepper in a bowl.
Get the elk meat out of the refrigerator and put a clean, serving plate on top of it. Turn both plates upside down to transfer the meat to a clean plate and remove the paper towel. If you're serving on 4 plates, like I mentioned above, divide each portion in half and move over to a second plate.
Top the meat with the arugula mix. Sprinkle with capers and Parmesan cheese.
Add a bit of truffle oil and balsamic reduction, if you'd like, and serve this up with your crusty bread slices.
I've seen some people serve carpaccio with a mustard or lemon sauce/dressing, and others serve it with a sweet berry sauce. I don't like to hide the flavor of the meat that much, so I usually opt out of serving these toppers, but will occasionally serve them on the side so that we can discover our favorite flavors.Any microgreen will work. I love the peppery flavor of arugula in this dish, though. Also, truffle oil can be strong, so only add a small drizzle of it, taste, and then add more if needed.Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.