Venison carpaccio with raw ceps

Venison carpaccio with raw ceps

Carpaccio di cervo con porcini

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g small ceps, cleaned weight
250g venison fillet, very finely sliced
1 1/2 lemons, juiced
3 tablespoons extra virgin olive oil
salt
pepper
8 tablespoons parsley, finely chopped

Method

  1. Clean the mushrooms well and slice them finely.
  2. Divide the very thin slices of venison fillet between 4 plates, spreading them out to the rim.
  3. Make a vinaigrette with the lemon juice, oil and some salt and pepper, and sprinkle some of this onto the meat. Arrange the sliced mushrooms on top. Sprinkle on the remaining vinaigrette, then sprinkle with parsley and coarsely ground pepper. Eat as a starter with bread or grissini.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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