Venison carpaccio

Simple for summer.

Ingredients

1 kg	Venison, in fillets (Main)
½ cup	Extra virgin olive oil
½ cup	Balsamic vinegar
2 Tbsp	Capers, salted (Main)

Directions

1. Trim the fillet of any sinew. Wrap in plastic film and freeze for about 30 minutes or until the meat is quite firm.
2. Using a sharp knife, cut the fillet into thin slices and place on a platter or individual plates without overlapping the slices. Drizzle the oil and balsamic vinegar over the venison.
3. Sprinkle with the capers. Season. Cover and leave to come to room temperature before serving.