BUSH TO BANQUET Rick Bichel
OMG this came out great, such a simple recipe, but restaurant quality! I used a piece of backstrap from a velvet fallow buck, hung for a week and then wet aged for 3 weeks.
METHOD
Heat oven to 220 C. On baking paper on a tray, place small piles of parmesan, ensuring plenty of space between each as they will spread when melting. Grill until they start to brown. Remove and let cool.
In a large bowl, mix all the ingredients other than the meat and the parmesan cheese.
Finely chop the venison and add to the mixed ingredients and fold thoroughly
Serve a portion of the meat on top of the parmesan crisp.
Garnish with a few small piece of parsley. Enjoy!
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