2009 Annual Venison Culinary Competition – 2nd Place – Porcini Crusted Venison Carpaccio
6 oz. venison loin ½ cup dried porcini mushrooms, ground 2 T clarified butter 3 cups arugula 8 leaves basil ¼ cup olive oil 1 clove garlic 2 T toasted pine nuts 2 T parmesan cheese Lemon juice to taste Salt and pepper to taste 1 T white wine vinegar […]