Venison Carpaccio with Shiitake Chips and Truffle Oil
- Yield: 4 servings
- Total: 25 min
- Prep: 25 min
Ingredients
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
Directions
- 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