Venison Carpaccio

Ingredients

• 200 g venison loin fillet
• arugula
• 40 g Parmesan
• a few spritzes lemon juice
• 1 tbsp Olive Oil
• coarse Sea salt
• freshly ground pepper

Instructions

1. 1.

   Freeze the venison loin for 2-3 hours. Wash and pat dry arugula on paper towels. Shave parmesan into thin slices with a paring knife.

2. 2.

   Using a slicer, cut the frozen venison into very thin slices. Place the slices on parchment paper with space between them and gently roll over with a rolling pin to achieve ultra-thin cuts.

3. 3.

   Arrange the sliced venison on a plate. Drizzle with lemon juice and olive oil. Season with salt and pepper. Top with arugula and parmesan slices.