Venison Carpaccio with Shiitake Chips and Truffle Oil (Ming Tsai) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
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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