MARACAIBO “CASA SILVANO” RESTAURANT
VENISON YEARLING LOIN CARPACCIO MARINATED WITH SOY
AND TRUFFLED HONEY VINAIGRETTE
1 venison yearling loin
½ litre of soy sauce
½ litre of water
6 crushed juniper berries
Salt and five-pepper pepper
1 dl. extra virgin olive oil
1 c. Ribera del Duero vinegar
1 c. truffled honey
Add salt and pepper to the venison yearling loin; also add juniper berries. Mix the water with the soy sauce and add the loin for 1½ hours.
Remove and dry. Cut into very fine fillets. Place a little bit of oil on the base of the plate, on top of that the venison yearling fillets; add salt and pepper and put on top a bit of soy sauce and a trickle of the mix of vinegar with honey.
FERNANDO OSCAR HERNANDO TORREGO