Venison Carpaccio with Parmesan and Truffle Oil - Great Easy Recipe

Ingredients

• 8 oz (225g) venison loin, trimmed of silver skin
• 1 tbsp extra virgin olive oil
• ½ tsp flaky sea salt
• ½ tsp freshly cracked black pepper
• 1 tsp lemon juice
• ½ tsp Dijon mustard (optional, for extra depth)
• 2 tbsp Parmesan cheese, shaved
• 1 tbsp truffle oil
• 1 tsp capers, finely chopped (optional)
• 1 tbsp microgreens or arugula
• 1 tsp pine nuts, lightly toasted (optional)
• Fresh thyme leaves (for extra aroma)
• Extra truffle oil for finishing
• Toasted baguette slices or crostini
• Lemon wedges