| Melt a TBS of butter in a frying pan with a tablespoon of olive oil until the butter stops frothing and turns brown. Sear the meat speedily over a high heat until all the sides are browned but the inside is still raw. Then remove from the pan and cool quickly. If you don't have a meat slicer it is easier to cut wafer thin slices if you freeze the meat for an hour until it starts stiffening up. You need a very sharp knife. As you slice the venison, lay it out on a plate with the salad greens. Drizzle olive oil over the slices and shave some Parmesan over the top. |
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