Recipe – Game Meat Carpaccio

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Recipe – Game Meat Carpaccio

The restaurant of Zannier Hotels Sonop has been conceived as a communal place where travelers can meet after a long day of exploration in the desert. It is composed of a main tent overlooking the boundless desert, decorated as a luxurious living room. The restaurant serves a Namibian cuisine with a gastronomic approach in an interesting way to experience where guests can enjoy an outstanding 5-course dinner in their gala outfits. Comfortably sat in the Victorian-style chairs around a large 7,5m-long communal table, they will live a magical experience. The dinner menu that changes everyday features a cold starter, a warm starter, a main course (with either a fish, meat or vegetarian dish) served with a side, a generous cheese platter and a homemade dessert. A suggested wine-pairing menu is elaborated every day, to perfectly complement the dishes.

Our Head Chef accepted to share one of his secret recipes of a popular starter: the game meat carpaccio, capers & parmesan.


  • Game fillet: 60 g (we recommend zebra or oryx. Beef fillet can also work)
  • Parmesan: 10 g
  • Caper berries: 5 g
  • Balsamic drizzle: 15 g
  • Sugar: 20 g
  • Salt: 20 g
  • Paprika: 5 g
  • Red onion gastric: 1 g


  • Clean the fillet and season it with a dressing of crushed salt, paprika and sugar.
  • Allow the fillet to stiffen for 5 to 10 minutes.
  • Remove the surplus of liquid that drained from the meat. Then dust off the excess of seasoning.
  • Place the meat in in a hot, dry Briefly sear the meat, without cooking it. Just give it a colour, and remove immediately. Allow to cool on a drying rack.
  • Then, roll it in double wrapped cling film and keep in the freezer until serving.


  • Slice the meat into 2mm thick carpaccio, best with the help of a meat slicer.
  • Drizzle with olive oil and season with rock salt.
  • Garnish with the red onion gastric, parmesan shavings and capper berries.
  • Finish with a drizzle of balsamic reduction. You can also add a lemon comfit on the side.
  • We recommend 5 to 7 slices per plate depending on the width of the fillet


You want to know more, have a comment or a question. Free free to get in touch with us and contact Quentin GUIRAUD, Head of Communications: / +32 (0)472 05 57 19.