ELAND CARPACCIO

Eland Filet
fresh lemon juice
olive oil
thinly sliced red onion
preserved lemon
capers
baby mushrooms
micro herbs
shaved Parmigiano
ciabatta
lemon wedges
balsamic glaze

Make sure all sinew and fat is removed from the filet and the meat ice cold before slicing very thinly with sharp smooth bladed knife. Flatten each slice with your palm and transfer onto a plate.
Sprinkle with fresh lemon and drizzle with olive oil.
Garnish with thinly onion and preserved lemon, capers, baby mushrooms, micro herbs and shaved Parmigiano.
Serve with ciabatta, lemon wedges and balsamic glaze.

Recipe and photo: Elsabe Templeton