- 1 venison tenderloin, cleaned and frozen solid
- Canola oil, to cook
- 1 cup super thinly sliced shiitake caps
- Truffle oil, to drizzle
- Fleur de sel and fresh cracked coarse black pepper
- 1 tablespoon chopped chives
Using a deli slicer, thinly slice paper thin slices of venison on place directly on dinner plates, making a circle pattern. Wrap each plate with plastic wrap and store in the refrigerator. In a saucepan filled 1/3 full of oil on medium heat, fry the shiitakes until brown then drain on paper towels and season with salt. They should be very crisp when cooled.
PLATING: Drizzle truffle oil on each plate and season with fleur de sel and cracked pepper. Garnish with chives and shiitake chips. Serve.
Wine suggestion: Tarius Zinfandel 1998