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Venison Carpaccio with Shiitake Chips and Truffle Oil (Ming Tsai) Recipe

Venison Carpaccio with Shiitake Chips and Truffle Oil (Ming Tsai) Recipe

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Venison Carpaccio with Shiitake Chips and Truffle Oil (Ming Tsai)

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Ingredients:

Serving

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 tbsp chopped chives

Directions:

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.
PLATING: Drizzle truffle oil on each plate and season with fleur de sel and cracked pepper. Garnish with chives and shiitake chips. Serve.
Wine suggestion: Tarius Zinfandel 1998

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0.23 Kcal (1 kJ)
Calories from fat	0.07 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	0.02mg	0%
Potassium	2.22mg	0%
Total Carbs	0.03g	0%
Sugars	0.02g	0%
Dietary Fiber	0.02g	0%
Protein	0.02g	0%
Vitamin C	0.4mg	1%
Calcium	0.7mg	0%

Amount Per 100 g
Calories	30 Kcal (126 kJ)
Calories from fat	9 Kcal
		% Daily Value*
Total Fat	1g	0%
Sodium	3mg	0%
Potassium	296mg	0%
Total Carbs	4g	0%
Sugars	2g	0%
Dietary Fiber	3g	0%
Protein	3g	0%
Vitamin C	58mg	1%
Iron	2mg	0%
Calcium	92mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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