Carpaccio di Cervo con Porcini

• 300 g small ceps, cleaned weight
• 250 g venison fillet, very finely sliced
• juice of

Clean the mushrooms well and slice them finely.

Divide the very thin slices of venison fillet between 4 plates, spreading them out to the rim.

Make a vinaigrette with the lemon juice, oil and some salt and pepper, and sprinkle some of this onto the meat. Arrange the sliced mushrooms on top. Sprinkle on the remaining vinaigrette, then sprinkle with parsley and coarsely ground pep