Hirveliha Carpaccio Parmesani ja Kapritega
Venison Carpaccio with Parmesan and Capers
Yes, with a tweak: ensure no bread, crackers, or high-carb garnishes are served with the dish. About 2g net carbs per serving, lower than 9 in 10 Estonian dishes.
What it is
Paper-thin slices of raw venison fillet, delicately drizzled with extra virgin olive oil, seasoned with sea salt and black pepper, and garnished with shaved Parmesan cheese and briny capers. A light and elegant appetizer.
Key ingredients
Fresh venison fillet, extra virgin olive oil, lemon juice, capers, Parmesan cheese, arugula (optional garnish), sea salt, black pepper.
How to make it keto
Ensure no bread, crackers, or high-carb garnishes are served with the dish. Confirm no balsamic glaze or other sugary dressings are used.
Say this to the waiter (Estonian)
Hirveliha Carpaccio: Palun ilma leiva, krõpsude või süsivesikurikaste lisanditeta. Ja palun mitte palsamikreemi või magusaid kastmeid.
Hirveliha Carpaccio: Please serve without bread, crackers, or high-carb garnishes. Also, no balsamic glaze or sugary dressings.
Watch out for
Served with bread/toast, sugary balsamic glazes.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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