Venison Carpaccio with Shiitake Chips and Truffle Oil

Name: Venison Carpaccio with Shiitake Chips and Truffle Oil
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
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

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Total: 25 min

Prep: 25 min

Yield: 4 servings

Total: 25 min

Prep: 25 min

Yield: 4 servings

Ingredients

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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