PREPARATION
Cut the venison fillet into slices, place between two layers of cling film and carefully pound with a tenderizer until thin. Cut the dried fruits into cubes. Briefly roast the nuts in a pan and allow to cool. Mix together all the ingredients for the vinaigrette. Mix the salad, dried fruit and nuts with the vinaigrette and place in the center of each plate. Mix the olive oil and lemon juice; season with salt and pepper. Coat the meat in this mixture and place on the salad. Garnish with parmesan.