Clean and trim tenderloin of any sinew or fat.
With a heavy-based pan and little oil, very quickly seal the alpaca, then cool.
To prepare the curing mix, place molle peppercorns along with star anise and cinnamon quill in a pan on high heat. When aromatic flavors start pluming, take off heat and either in a mortar or food processor blend to powder form.
To cure, place some clingwrap on bench, sprinkle curing mix in middle to accommodate the alpaca,
then sprinkle cure mix on top and around the alpaca, roll cling wrap around alpaca as to make a cylinder, do this twice then one layer of aluminum foil.
Place in freezer for a total of 12 hours.
Remove from freezer, slice carpaccio thin, then assemble with small ¼ of avocados, julienne Spanish onions, orange juice mayonnaise, olive oil and organic herbs.
LaViande™ is proud to be a silver sponsor of the 2008 World Alpaca Conference.
LaViande™ has been working with the Australian Government Rural Industries Research and Development Corporation and Ausmeat to create a Carcase and Cuts Specification for Alpaca Meat.
You can now download this brochure from the LaViande™ web site.
Our Chef, Ariel Funes, cooking LaViande™ at the 14th Annual Alpaca Show held in Melbourne