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courtesy of Enzo Fargione

Ingredients:

  • 1 small, cleaned, peeled and very fresh wild venison tenderloin
  • 4-5 large wild blueberries
  • A few shaves of 30-month-aged Parmesan Reggiano cheese
  • 1 or 2 medium-size very firm chanterelles mushrooms
  • Pinch of salt
  • Pinch of crystallized salt
  • Pinch of cracked black peppercorns
  • Pinch of ground white pepper
  • 1 tbsp dry porcini powder
  • ½ tsp chocolate powder
  • 1 each of small sprigs of rosemary sage and thyme
  • 1 small garlic clove
  • 1 small shallot head
  • 1 tbsp of very fine sifted bread crumbs
  • 1 egg for egg wash
  • 1 tbsp of excellent sherry vinegar
  • A few winter black truffles shaves
  • 1 tsp of natural black truffle oil
  • 1 tsp of extra virgin olive oil
  • A few crumbs of shaved dark chocolate
  • A few leaves of Ruby Queen micro greens
  • 1 tbsp extra virgin olive oil

Directions:

  1. On a small plate combine the porcini and the chocolate powder, mixing very well.
  2. On a different plate prime the venison fillet with ¼ tablespoon of extra virgin olive oil and coat it completely with the mixed powder.
  3. Set aside.
  4. In a small pan pour the remaining ¾ tablespoon of olive oil along with the mixed herbs, the shallot, and the garlic and bring the oil to hot temperature.
  5. Remove the herbs from the pan before burning and quickly sear in the venison a few seconds, making sure it is perfectly crispy and seared uniformly.
  6. Sprinkle a pinch of salt and ground white pepper and set aside to cool.
  7. Once cool wrap the seared venison fillet in plastic film, twisting real tight on each end, and place in the freezer till completely solid.
  8. Trim the chanterelles mushrooms, pass them in egg wash and bread crumbs and set aside.
  9. Slice each blueberry in half coin-size, from a small block of dark chocolate shave a few layers, crumble them with a teaspoon and set out at room temperature.
  10. Make sure to remove the venison from the freezer at least 10-15 minutes ahead of time in order to slice it easily when putting the dish together.

To Serve:

  1. Cut very thin slices of the venison with the help of a meat slicer overlap the slices to cover the entire surface of a rectangular plate.
  2. Pour the sherry vinegar on the Carpaccio and spread it evenly with a spoon, drizzle on the black truffle oil and the extra virgin.
  3. Sprinkle with crystallized salt and cracked black peppercorns.
  4. Place each half of blueberries on the Carpaccio, spaced apart and face up, showing the inside green center.
  5. Fry the breaded chanterelles till golden and crispy, slice them when still hot and place them on the Carpaccio in symmetry.
  6. Quickly place the black truffle slices and the shaves of Parmesan with the help of cooking tweezers and dust with a little dark chocolate crumbs.
  7. Finish decorating with a few leaves of Ruby Queen micro greens and serve while the mushrooms are still very hot.
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