The Great Hall
Carpaccio The Great Hall: Carpaccio
By chris on Wednesday, July 26, 2000 - 01:54 pm: Edit

I am looking for suggestions on what type of tenderloin to use for a carpaccio dish. I know that carpaccio originated in venice but I want my dish to have a tuscan theme. Elk, Venison, Beef?Any suggestions would be greatly appreciated.

By Cheftim (Cheftim) on Wednesday, July 26, 2000 - 06:01 pm: Edit

Ya know I have never used tenderloin for Carpaccio. I have always used the striploin.

By momoreg on Wednesday, July 26, 2000 - 08:18 pm: Edit

The other day, I ate at an Australian restaurant, and we had emu carpaccio. My husband liked it a lot.

By RDB on Wednesday, July 26, 2000 - 10:19 pm: Edit

your on the right track, venison ie. (axis) is very good,also waterbuffalo & ostrich are a nice twist.

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