carpaccio of roebuck

# 281

Pick a good handful of thyme leaves and scatter them all over your chopping board.

Rub the fillet with olive oil, season well with salt and pepper and roll the fillet in the thyme leaves.

Heat a heavy bottomed frying pan, till it starts smoking. With no extra oil, seal the fillet for about 30sec on each side, till you end up with a nice crust all around.

Let the fillet rest for 10min before serving.

Toast the pinenuts on a dry pan and let them cool down on a kitchen paper.

Slice the fillet in 1/2cm slices. Flatten the slices with your kitchen knife. Arrange the slices, so that they cover the plate.

Squeeze lemon juice over the sliced meat, and season with salt and peber. Dress the rucola with a little olive oil, and arrange over the meat. Scatter the toasted pinenuts, and shave some parmesan over the plate.

Finish the plate with some good extra virgin olive oil, and serve immediately.

400g roedeer fillet

a bunch of thyme

a small handful of pinenuts

a piece of parmesan

a handfuld of rucola

juice of 1/2 lemon

good extra virgin olive oil

salt & peber

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