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Ingredients:

• 400 g deer, moose, or caribou (preferably loin)
• 100 g 4 year-old aged Perron cheese
• 50 ml apple vinegar
• 4 tsp truffle oil
• 4 tbsp unpeeled green apple brunoise
• Chopped fresh chives
• Fleur de sel and ground pepper

Method:

• Cut the meat into 4 portions (of 100g each) and place the slices between two sheets of plastic wrap lightly coated with vegetable-based cooking spray
• Flatten with a meat hammer
• Place onto 4 plates
• Combine the apples, vinegar, truffle oil, and chives; spread evenly over the 4 carpaccios
• Garnish generously with shavings of aged cheddar
• Season with fleur de sel and ground pepper
• Refrigerate for 10 minutes and serve

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