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Venison Carpaccio Recipe

12 oz Venison filet

1 sm Tin anchovy filets

4 tb Olive oil

SERVE
Olive oil 1 Handful rocket or watercress

1 Lemon; quartered

Slice the filets into 12 medallions. Lay each slice between 2 sheets.

This entry was posted on Friday, August 1st, 2008 at 6:10 pm and is filed under Wild Game. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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