Elk Carpaccio

Directions

1. 1
   {"0":"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","5":"Cran\/Blackberry preserve.","6":"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.","7":"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","9":"To Present","11":"Cover Plate surface with paper thin slices of Elk","12":"Mix enough truffle oil with two or three stands of saffron to toss baby spinach.","14":"Place spinach salad in a neat pile in centre of Plate on top of Carpaccio.","16":"Spoon Cran\/blackberry preserve just touching the spinach but lightly on the carpaccio","18":"To add a bit of Zip to the dish add a bit of chopped fresh red chili to the truffle oil for the spinach!","20":"Enjoy!"}