Namibian Oryx Carpaccio with Rocket and Parmesan (Namibisches Oryx-Carpaccio mit Rucola und Parmesan)

Namibian Oryx Carpaccio is a traditional dish that showcases the flavors of the Namibian savannah. This elegant and flavorful dish is perfect as an appetizer or a light main course.

Namibian Oryx Carpaccio with Rocket and Parmesan (Namibisches Oryx-Carpaccio mit Rucola und Parmesan)

Ingredients

  • 150g Namibian oryx fillet, thinly sliced
  • 2 cups fresh rocket leaves
  • 50g Parmesan cheese, shaved
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Arrange the oryx slices on a serving platter.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  3. Drizzle the dressing over the oryx slices.
  4. Top the oryx with the rocket leaves and shaved Parmesan.
  5. Serve immediately and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Carbohydrates
2g
Fat
15g

Supplies

Serving platter

Tools

Sharp knife Cutting board Small bowl Whisk

Serving suggestions

Serve the carpaccio with crusty bread and a glass of chilled white wine.

Tips & tricks

For the best results, make sure to slice the oryx fillet as thinly as possible.

Cost

$20