My wife and I love carpacchio. We have tried octopus and beef when on holiday in Malta and had many successful attempts at beef carpacchio back home.
For the beef we simply get the best cut we can, season the outside to taste wrap in cling film to keep the shape and chill for a couple of hours. Simply slice as thin as possible and and drizzle with good olive oil and eat with crusty bread. Heaven.
We did try and seal the meat in a very hot pan once but in our opinion it ruined the whole thing.
Any venison successes?