# Cold-Smoked Venison Carpaccio with Cured Egg Yolk Jam
*Thinly sliced, applewood-kissed loin with a rich, velvet-textured yolk concentrate*

## Headnote
The first time I served this, the guests stopped talking entirely. There is a primal elegance to raw venison when it’s treated with this much respect. Success here hinges on the "cold" in cold-smoking. We aren't cooking the meat; we are perfuming it. By nesting the venison in a bowl of ice during the smoking process, you preserve that ruby-red silkiness while infusing it with a forest-floor woodiness that transforms the dish from simple tartare to something haunting.

The egg yolk jam is the counterpoint. Instead of a runny yolk that washes away the flavor, we cure these in a salt-sugar mix to create a jam-like consistency that clings to the meat. It provides a heavy, fatty richness that tames the lean game. Prepare the yolks at least four days in advance—they cannot be rushed, but the texture is worth every hour of the wait.

The most critical tip: use a razor-sharp knife and slice while the venison is still partially frozen. If the meat is too soft, you’ll tear the fibers rather than gliding through them. Aim for translucent sheets that melt the moment they hit the tongue.

**Prep time:** 30 min (plus 4 days curing)
**Cook time:** 20 min (cold smoking)
**Total time:** 4 days 50 min
**Yield:** 4 servings
**Difficulty:** Hard

## Ingredients
**For the Cured Egg Yolk Jam:**
* 2 cups kosher salt
* 1 cup granulated sugar
* 4 large egg yolks, carefully separated and cleaned of whites

**For the Venison:**
* 1 lb venison backstrap (loin), trimmed of all silver skin
* 2 tbsp coarse sea salt
* 2 tsp cracked black pepper
* 2 cups applewood or cherrywood chips (for smoking)
* 3 cups ice (for the cold-smoke setup)

**For Assembly:**
* 2 tbsp high-quality extra virgin olive oil
* 1 tsp flakey sea salt (such as Maldon)
* 1 tsp freshly cracked black pepper

## Method
1. Mix the 2 cups of salt and 1 cup of sugar in a medium bowl until fully combined.
2. Spread half of the salt-sugar mixture into a small glass baking dish to create a bed about 1/2 inch deep.
3. Use the back of a spoon to create four shallow indentations in the salt bed.
4. Gently place one egg yolk into each indentation, ensuring they do not break.
5. Cover the yolks completely with the remaining salt-sugar mixture.
6. Plastic wrap the dish and refrigerate for 4 days until the yolks feel firm to the touch, like a gummy candy.
7. Rinse the cured yolks under cold water to remove excess salt and pat them dry with a paper towel.
8. Place the cured yolks in a small bowl and mash with a fork until they form a thick, spreadable jam.
9. Season the venison loin aggressively on all sides with the coarse sea salt and cracked pepper.
10. Fill a large mixing bowl with the 3 cups of ice and place a smaller metal bowl directly on top of the ice.
11. Lay the venison into the chilled metal bowl.
12. Prepare your cold smoker or handheld smoking gun according to the manufacturer's instructions using the fruitwood chips.
13. Trap the smoke under a tight layer of plastic wrap over the venison bowl, ensuring the meat stays chilled by the ice below. 
14. Let the venison sit in the smoke for 20 minutes; the meat should still look raw and red, but smell intensely of woodsmoke.
15. Wrap the smoked loin tightly in plastic wrap and place it in the freezer for 45 minutes until it is firm but not frozen solid.
16. Slice the firmed venison across the grain into paper-thin rounds using a long, sharp carving knife.
17. Arrange the slices in a single, slightly overlapping layer on chilled plates.
18. Place small dollops of the egg yolk jam (about 1/2 teaspoon each) across the meat.
19. Drizzle the entire plate with the olive oil.
20. Finish with a final sprinkle of flakey salt and cracked pepper.

## Variations
**The Spice-Crust Variation:** Roast 1 tbsp of juniper berries and 1 tbsp of peppercorns, crush them coarsely, and press them into the venison before smoking for a more aggressive, gin-like botanical finish.
**The Quick-Cure Option:** If you don't have four days, soft-poach 4 egg yolks in 140°F (60°C) olive oil for 30 minutes to achieve a similar (though less concentrated) jammy texture.
**The Bourbon Twist:** Add 1 tsp of high-proof bourbon to the egg yolk jam while mashing to add a charred-oak sweetness that complements the applewood smoke.

## Storage & Reheating
This dish must be served immediately after slicing. Do not store the assembled carpaccio, as the salt in the jam and garnish will begin to "cook" and gray the delicate meat. The cured egg yolk jam, however, will keep in an airtight container in the fridge for up to two weeks.

## Pairing Suggestion
Serve with a glass of chilled, peaty Scotch or a deeply tannic Syrah to stand up to the smoke and richness.