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:
- On a small plate combine the porcini and the chocolate powder, mixing very well.
- On a different plate prime the venison fillet with ¼ tablespoon of extra virgin olive oil and coat it completely with the mixed powder.
- Set aside.
- 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.
- 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.
- Sprinkle a pinch of salt and ground white pepper and set aside to cool.
- Once cool wrap the seared venison fillet in plastic film, twisting real tight on each end, and place in the freezer till completely solid.
- Trim the chanterelles mushrooms, pass them in egg wash and bread crumbs and set aside.
- 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.
- 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:
- 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.
- Pour the sherry vinegar on the Carpaccio and spread it evenly with a spoon, drizzle on the black truffle oil and the extra virgin.
- Sprinkle with crystallized salt and cracked black peppercorns.
- Place each half of blueberries on the Carpaccio, spaced apart and face up, showing the inside green center.
- Fry the breaded chanterelles till golden and crispy, slice them when still hot and place them on the Carpaccio in symmetry.
- 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.
- Finish decorating with a few leaves of Ruby Queen micro greens and serve while the mushrooms are still very hot.