Venison Negamaki with Black Truffle

5 Scallions
10 Lean slices venison, preferably Cervena, cut from leg
2 tb Chopped black truffles
Coarse salt & freshly ground black pepper to taste
1 1/2 tb -2 T truffle juice
1 tb Lemon juice
3 tb Extra-virgin olive oil

In a skillet, blanch scallions in salted water for 2 minutes. Drain and set aside.

Roll out a piece of parchment paper long enough to hold five slices of venison spread out next to each other. Place scallions along-side each other in a line along the top quarter of the venison slices. Sprinkle with chopped truffle, and season with salt and pepper to taste. Roll slices very tightly, so the circumference of the roll is the size of a quarter. Repeat process using the same piece of parchment paper. Discard paper.

Place rolls in a baking dish and bake in a preheated 425F oven for 12 to 14 minutes. Remove pan from oven and cut rous into 1-inch pieces and place on a serving plate.

In a small bowl mix truffle juice, lemon juice, olive oil and season with salt and pepper to taste. Sprinkle the mixture on negamaki.

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