I have absolutely zero presentation with my raw meat meals. I seem to have gone back in time and gone caveman. At the worst I’m just biting off meat from a chunk, at best it’s cut sashimi style and eaten with chopsticks, well yeah I like my eggs sipped from a hole in the shell because I don’t have to wash any dishes. But when it comes to enticing family members to eat a raw paleo diet, it seems presentation is important and Inger blazes a trail of pictures for the squeamish to try raw meat in their daily diet.
This is beef liver, and tartar. For the tartar I used minced beef, a little bit olive oil (you can leave that out) one tsp onion chopped, caper (kapern), fresh ground black pepper, Dijon mustard (raw) 1 tbsp. and fresh parsley. Just mix all together and enjoy!
This was delicious, Buffalo (the smaller piece) and entrecote(ribeye?) from grassfed beef. Yum.
This is my all raw pemmican, made with marrow. I love this, it is my favorite meal.
Grassfed beef, sliced, with grassfed marrow-pieces, and a nettle. Grassfed beef and marrow tastes like HWC to me..
Linden leaves (tastes very mild and so delicious!), and one piece of aged liver, dried, ground up heart with coconut oil.
Tartar from minced meat and minced halibut 50%/50%. I mixed in a tiny bit chopped onions, a bit more fresh coriander (that gives a really nice taste!) some fresh limejuice and very little seasalt.
On the top “caviar” from wild salmon. The white topping is creme fraiche.. hard to get raw. But you can leave it, for sure.
Carpaccio from halibut, with “caviar” and fresh dill and lemon.
From http://www.rawpaleoforum.com/display-your-culinary-creations/inger%27s-carnivore-meals-)/