Mule Deer Carpaccio with Juniper

Experience mule deer at its finest with this delicate recipe. The key is precise slicing and seasoning, which ensures a refined showcase for premium wild game every time you make it.

Italian elegance meets Western flavors

Luxury Preparation This sophisticated appetizer showcases mule deer's clean flavor in raw form, enhanced with regional juniper berries and traditional Italian accompaniments.

Ingredients (Serves 8-10 as appetizer)

• 2 lbs mule deer tenderloin, completely trimmed
• 2 tbsp juniper berries, lightly crushed
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp capers, rinsed
• 4 oz aged Parmesan, shaved thin
• 4 cups arugula
• Coarse sea salt, cracked black pepper

Professional Carpaccio Method

1. Meat Preparation: Wrap the mule deer tenderloin tightly and freeze for 30-45 minutes until firm but not solid. This makes slicing paper-thin possible.

2. Juniper Infusion: Lightly crush juniper berries and steep for 10-15 minutes in olive oil. Strain and use this perfumed oil for drizzling.

3. Plating Technique: Arrange the paper-thin slices on chilled plates in a single layer. Work quickly - the meat warms up fast.

4. Finishing Elements: Drizzle with juniper oil, scatter shaved parmesan and arugula. Finish with flaky salt and fresh lemon.