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