Carpaccio Of Venison
300g venison fillet
1 tblspn capers
juice of 1 lemon
1 tbspn salt flakes
ground black pepper
100ml virgin olive oil
parmesan cheese, freshly grated
virgin olive oil
Place venison fillet in the freezer for half an hour. Remove, cut into thin slices and flatten between two pieces of cling wrap.
Arrange the venison carpaccio on a plate and sprinkle with the capers and salt flakes. Squeeze lemon juice over the meat and then the olive oil.
Wash and dry salad leaves and mix with a vinaigrette made from virgin olive oil and balsamic vinegar.
Fill a coffee cup with the salad and tip it onto the centre of the carpaccio.
Finish with a generous sprinkle of freshly grated parmesan.