Shaved Venison Roast and Parmesan Over Arugula
This shaved venison roast and parmesan over arugula recipe again demonstrates the versatility of how whole venison roasts can be used. Not only did we enjoy the roast with Parmesan and arugula, but the remaining slices were used to make roast beast sandwiches the next day.
Ingredients
- 1/3 cup balsamic or fig balsamic vinegar
- 3 cups loosely packed arugula
- 2 teaspoons extra virgin olive oil
- pinch of sea salt
- 2 twists freshly ground black pepper (FGBP)
- 1 prepared venison or veal roast, chilled, shaved paper-thin and cut into bite-sized pieces
- 1 wedge of good quality Parmesan cheese
Instructions
- Reduce the vinegar by about one-third in a non-stick pan and set aside.
- In a large bowl, drizzle the olive oil onto the arugula and toss to mix. Add the pinch of salt and FGBP. Set aside.
- Plate the arugula on a large serving platter or plate. Layer on the shaved venison in any quantity and pattern your little heart desires. Then, using a mandolin, shave the desired amount of Parmesan chips onto the meat and arugula.
- Warm the reduced balsamic vinegar and use a spoon to drizzle it onto the other ingredients. Serve immediately.
Notes
Suggested sides: Grilled vegetables, risotto, polenta, sliced Italian bread with extra virgin olive oil for dipping.
Suggested wine pairings: Etna Rosso, Merlot, Right Bank Bordeaux, Burgundy