# Cold-Smoked Venison Carpaccio with Cured Egg Yolk Jam
*Butter-tender wild game meets a rich, velvety yolk emulsion for the ultimate summer appetizer.*

## Headnote
The first time I served this was on a stifling August evening when the thought of a heavy, seared steak felt almost offensive. Venison is often relegated to the world of slow-cooked stews and heavy winter spices, but when handled with a gentle cold smoke, it reveals a delicate, forest-floor sweetness that is unmatched by beef. This dish is about the contrast of temperatures and textures—the chill of the raw venison against the room-temperature richness of the "jam."

Curing the egg yolks is the secret here. By gently heating them with salt and sugar, we transform a liquid yolk into a thick, spreadable preserve that clings to the meat. The cold smoke doesn't cook the venison; it perfumes it. If you don't have a dedicated cold smoker, a handheld smoking gun and a glass cloche (or even a large mixing bowl) will work perfectly to trap that hickory or cherry wood essence.

The critical tip: freeze your venison loin for 45–60 minutes before slicing. If the meat is soft, you will tear it. If it’s partially frozen, it will yield paper-thin, translucent sheets that melt on the tongue.

**Prep time:** 40 min (plus 4 hours for yolk curing)
**Cook time:** 5 min
**Total time:** 4 hours 45 min
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients

**For the Cured Egg Yolk Jam:**
* 4 large egg yolks, room temperature
* 1/4 cup granulated sugar
* 1/4 cup kosher salt
* 1 tsp lemon juice
* 1 tbsp extra-virgin olive oil

**For the Venison:**
* 1 lb venison backstrap or loin, trimmed of all silver skin
* 2 tbsp coarse sea salt
* 1 tbsp cracked black peppercorns
* Wood chips for smoking (Cherry or Hickory recommended)

**For Assembly:**
* 2 tbsp capers, drained and patted dry
* 1 small shallot, sliced into paper-thin rings
* 1 bunch fresh micro-arugula or watercress
* High-quality finishing salt (Maldon)

## Method

1. Whisk the sugar and kosher salt together in a small bowl until fully combined.
2. Place the egg yolks in a small, shallow heat-proof dish and cover them completely with the salt-sugar mixture.
3. Allow the yolks to cure at room temperature for 4 hours until they are firm to the touch but still have a bright, translucent orange core.
4. Gently rinse the salt mixture off the yolks under cold water and pat them dry with a paper towel.
5. Place the cured yolks in a small blender or food processor with the lemon juice and olive oil.
6. Pulse until the mixture reaches a smooth, jam-like consistency that holds its shape on a spoon.
7. Wrap the venison backstrap tightly in plastic wrap and place it in the freezer for 45–60 minutes.
8. Remove the chilled venison and, using your sharpest carving knife, slice the meat against the grain into slices no thicker than 1/8 inch.
9. Arrange the venison slices in a single layer on a large chilled platter, slightly overlapping the edges.
10. Place the platter inside a cold smoker or under a large glass bowl, and use a smoking gun to fill the space with dense smoke for 5 minutes.
11. Remove the cover and allow the smoke to dissipate; the meat should look slightly matte but remain deep red.
12. Use a small spoon to place dots of the egg yolk jam across the surface of the meat.
13. Scatter the shallot rings and capers evenly over the platter.
14. Finish with a handful of micro-arugula and a generous sprinkle of finishing salt.

## Variations

**The "No-Smoke" Version**: If you lack smoking equipment, omit the cold smoke and instead rub the venison loin with 1 teaspoon of smoked paprika and a drop of liquid smoke before chilling and slicing.

**Herb-Crusted**: Roll the venison backstrap in a mixture of finely chopped rosemary, thyme, and lavender before the freezer stage to create a fragrant "crust" on the edge of every slice.

**Spicy Kick**: Replace the lemon juice in the egg jam with a teaspoon of prepared horseradish for a sharp, nose-tingling finish that cuts through the rich fat.

## Storage & Reheating
This dish must be served immediately after assembly. Raw venison oxidizes quickly once sliced and salted. If you have leftover egg yolk jam, it can be kept in an airtight container in the refrigerator for up to 3 days and is excellent spread on crusty bread. Do not freeze the final assembled dish.

## Pairing Suggestion
Serve with a bone-dry, well-chilled Rosé or a light-bodied Pinot Noir to complement the earthy smoke without overwhelming the delicate meat.