Preparation

Cut the saddle of venison against the grain to produce fine slices (2 per serving) and tenderize them between until extremely thin. Sprinkle and rub balsamic vinegar, pepper, herb salt, canola oil, and rum onto the raw meat and marinate.

Clean and thoroughly rinse the morels and slice them into spears or halves (depending on their size).

Peel the shallots, dice finely, and lightly sauté them in rapeseed oil. Add the morels and douse with rum. Add cream and reheat. Season with rock salt and pepper to taste.

To serve, place the raw, marinated venison atop the warm, creamy morels.