Venison Carpaccio

with Kalamatas & Capers

Ingredients

500g Denvered Striploin

2tsp Capers

12 Kalamata Olives, thinly sliced

1 Small Shallot , finely diced

100g Fresh Parmesan

Marinade

8tsp Extra Virgin Olive Oil

4tsp Balsamic Vinegar

Salt

The venison for this dish must be sliced very finely. If you do not have a sharp knife or electric slicer to do this, partially freeze the venison, this will allow you to slice thinner.

Cut thin slices of the striploin and gently arrange them on the plate. Sprinkle them with salt & pepper and spoon the marinade ingredients separately over the venison. Allow to stand for about 1 hour at room temp. Sprinkle each plate with caper, olives, shallots and fine shavings of parmesan.