Venison Carpaccio with Shiitake Chips and Truffle Oil

Total Time:
25 min
Prep:
25 min

Yield:
4 servings

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


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