Venison Carpaccio with Shiitake Chips and Truffle Oil

  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. PLATING: Drizzle truffle oil on each plate and season with fleur de sel and cracked pepper. Garnish with chives and shiitake chips. Serve.
  3. Wine suggestion: Tarius Zinfandel 1998
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