- 200 grams Venison tenderloin
- 40 grams Parmesan
- sprinkle of Lemon juice
- 8 teaspoons Olive oil
- course Sea salt
- freshly ground pepper
Freeze venison fillet for 2-3 hours.
Rinse arugula, trim and pat dry with paper towels. Slice Parmesan into thin slices using a vegetable peeler.
Slice venison fillet into thin slices. Place venison slices between two pieces of plastic wrap and gently roll with a rolling pin until slices are extremely thin.
Arrange venison slices on a plate. Drizzle with lemon juice and olive oil and season with salt and pepper. Cover venison with arugula and Parmesan and serve.