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A tasty dish by Tony Howell from series 2 of Mercurio's Menu.
First of all you must freeze the Venison. Once it is frozen you can slice the meat as thin as you can, a meat slicer is the preferred option or a salmon slicing knife. Have this stage prepared in advance
For the plating, place the slices of fillet on a cold plate not overlapping, drizzle with olive oil, then sprinkle with capers, shaved parmesan and some freshly ground pepper, dill mayonnaise. Now sear the Scallops on very high heat then place on the plate and eat immediately.
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