Carpaccio of Deer with Arugula, Parmesan and Mushrooms

Ingredients

• 400 g deer fillet (trimmed)
• olive oil (for brushing)
• 2 EL grape seed oil
• 2 EL olive oil
• 2 EL lemon juice
• coarse Sea salt
• Pepper (freshly ground)
• 150 g brown, small mushrooms
• 1 EL Butter
• 2 handfuls arugula
• 40 g parmesan (pieces)

Instructions

1. 1.

   Step 1

2. 2.

   Rinse the deer fillet and pat it dry thoroughly. With a sharp knife cut into slices about 1 cm thick.

3. 3.

   Step 2

4. 4.

   Thinly brush a layer of plastic wrap with oil, place the meat on it with some space between pieces. Cover with a second oiled layer of plastic wrap. Use a mallet to gently pound each slice very thin. Repeat for all slices.

5. 5.

   Step 3

6. 6.

   For plating mix grape seed oil with olive oil and lemon juice; brush each plate with some of the mixture. Arrange the deer slices overlapping lightly on the prepared surface, brush with remaining oil, sprinkle coarse salt and grind pepper over them.

7. 7.

   Step 4

8. 8.

   Clean the mushrooms, halve them and sauté in hot butter for 3-5 minutes.

9. 9.

   Step 5

10. 10.

    Rinse the arugula, dry by shaking or spinning, place it centrally on the plates and grate parmesan over it. Arrange the mushrooms around the arugula.