Moose Carpaccio with Juniper

1. Preparation: Wrap the tenderloin tightly and freeze for about 2 hours. You want it firm but not frozen solid for easier slicing.

2. Slicing: Using your sharpest knife, slice paper-thin. Each slice should be almost translucent. Take your time.

3. Plating: Arrange slices on chilled plates immediately, overlapping slightly. The cold plate keeps everything at proper temperature.

4. Seasoning: Drizzle with good olive oil and fresh lemon juice. Scatter crushed juniper berries and flaky salt with a light hand.

5. Garnishing: Top with shaved Parmesan, peppery arugula, and a few capers. Serve immediately while everything is pristine.

Nutritional Information

Per serving: 365 calories, 52g protein, 12g fat, 5g carbohydrates.