Grilled Venison Paillarde
Grilled Venison Paillarde by Andrew Zimmern: Tenderloin medallions, pounded thin and grilled to perfection, topped with shaved artichokes, basil, and Parmesan. Perfect for a special meal.
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Cooking tools:
- Grill
- Mandoline
- Salad spinner
- Immersion blender
- Peeler
- Meat tenderizer
- Mixing bowl
- Chef's knife
- Cutting board
- Plastic wrap
- Parchment paper
- Measuring spoon
- Measuring cup
- Plate
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
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