Venison Carpaccio with Shiitake Chips and Truffle Oil

1. 1

   Using a deli slicer, thinly slice paper thin slices of venison on place directly on dinner plates, making a circle pattern.

2. 2

   Wrap each plate with plastic wrap and store in the refrigerator.

3. 3

   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.

4. 4

   They should be very crisp when cooled.

5. 5

   PLATING: Drizzle truffle oil on each plate and season with fleur de sel and cracked pepper.

6. 6

   Garnish with chives and shiitake chips.

7. 7

   Serve.

8. 8

   Wine suggestion: Tarius Zinfandel 1998

No additional tips available.