Grilled Venison Paillarde - Andrew Zimmern

Ingredients

• 1 tablespoon minced shallot
• 2 cloves garlic, minced
• 1/4 cup minced herbs (parsley, thyme, mint, rosemary, tarragon, chives etc.)
• 4 pieces venison tenderloin, about 6 ounces each
• 4 tablespoons olive oil
• 2 lemons, juice
• 12-16 baby artichokes
• 6 basil leaves, cut in a chiffonade
• 5 ounces Reggiano parmesan, shaved in thin strips with a vegetable peeler
• Grilled bread, for serving