Elk Carpaccio

• 1 lb Elk Striploin or Tenderloin
• Roasted black peppercorns
• 12 oz cranberries
• 12 oz Blackberries
• 1/2 cup splenda (or sugar)
• 1/2 cup orange juice
• Baby Spinach (1/2 cup per serving
• Truffle Oil (or olive oil)
• Saffron

1. Pan roast whole black peppercorns approx 10 minutues. coursely grind in coffe or spice grinder.
2. completely clean all surface fat, silver skin off of elk.
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. Cran/Blackberry preserve.
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. 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. To Present
8. Cover Plate surface with paper thin slices of Elk
9. Mix enough truffle oil with two or three stands of saffron to toss baby spinach.
10. Place spinach salad in a neat pile in centre of Plate on top of Carpaccio.
11. Spoon Cran/blackberry preserve just touching the spinach but lightly on the carpaccio
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. Enjoy!

elk striploin, black peppercorns, cranberries, blackberries, splenda, orange juice, per serving, truffle oil, saffron

Taken from www.epicurious.com/recipes/member/views/elk-carpaccio-1216345 (may not work)