Elk Carpaccio

1. 1

   Pan roast whole black peppercorns approx 10 minutues. coursely grind in coffe or spice grinder.

2. 2

   completely clean all surface fat, silver skin off of elk.

3. 3

   Roll Elk in roasted black pepper. Wrap tightly with plastic wrap and Freeze until ready to slice. Slice paper thin (frozen) using meat slicer or mandolin

4. 4

   Cran/Blackberry preserve.

5. 5

   PUt Cranberries, Blackberries, Splenda (or sugar) and orange juice in pot on high heat. Stir frequently untill boiling and foaming to the top of pot.

6. 6

   Remove from heat and stir foam back into the sauce. PUt in sealed containers for up to 1 month in the Fridge) If you want you could 'can' this sauce for an indefinite period

7. 7

   To Present

8. 8

   Cover Plate surface with paper thin slices of Elk

9. 9

   Mix enough truffle oil with two or three stands of saffron to toss baby spinach.

10. 10

    Place spinach salad in a neat pile in centre of Plate on top of Carpaccio.

11. 11

    Spoon Cran/blackberry preserve just touching the spinach but lightly on the carpaccio

12. 12

    To add a bit of Zip to the dish add a bit of chopped fresh red chili to the truffle oil for the spinach!

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.