PARTNERS
VENISON CARPACCIO, RADISHES, PARMESAN CHEESE
Ingredients
G 480 (1lb +1 oz) lean venison loin fat and silver trimmed off
N 1 lemon
N 2 large radishes
mL 125 (4oz) extra virgin olive oil
Greens (green leaf lettuce, watercress) to taste
Parmesan cheese to taste
Salt and pepper to taste
Preparation
- Thinly slice the venison loin as thin as you can with a sharp knife and weight 4 portions to G 120 each.
- Place the weighed slices on top a sheet of plastic wrap and fold over the sides to cover. Gently pound with the mallet to flatten and tenderize the meat further. Remove the top part of plastic and flip on to a plate meat side down and gently pull the plastic off leaving the meat on the middle of the plate.
- Drizzle with half the olive oil and a squeeze of half the lemon. Season with salt and pepper.
- Mix the rest of the olive with the remaining lemon juice in a bowl with the greens, radish, watercress, salt and pepper. Place the salad in the middle of the plate.
- Using a microplane, gently grate the parmesan cheese all over the meat and salad to your taste. Serve immediately while everything is still cold.
Other
ChefMichael Hunter
Wine CouplingBotticino DOC
Other Info Kcal 433* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
