Ingredients:
Venison tenderloins
sea salt and black pepper
for the dressing;
1 shallot finely chopped
1 clove of garlic
the zest of a lemon , and
a handful of salted capers
a handful of chopped sweet red peppers (from a jar)
a handful of finely chopped parsley
Method
Step 1
tenderloin – flash fry the tenderloins in super hot butter with a splash of oil to raise the smoke point.
once browned – sprinkle with sea salt and black pepper and put the loins in the freezer to chill
Step 2
for the dressing; chop 1 shallot fine – grate onto it 1 clove of garlic
then the zest of a lemon , and
a handful of salted capers – chopped
add a handful of chopped sweet red peppers (from a jar)
a handful of finely chopped parsley
Step 3
now slice the loins into rounds about 5mm thick ( ¼ inch)
lay them well spaced on oiled baking parchment
lay another layer of parchment on top
bash each loin disc out to twice the circumference whilst between the sheets o parchment)
lay the thin discs of loin on a platter and sprinkle with the dressing
season the meat with salt and pepper
sprinkle the dressing over
shave on parmeasan
and drizzle with extra virgin olive oil