Mule Deer Carpaccio with Juniper

1. Meat Preparation:

   • Freeze tenderloin 2 hours for clean slicing
   • Knife work: Use very sharp, thin-bladed knife
   • Slice paper-thin (1/16" maximum thickness)

2. Juniper Infusion:

   • Crush berries lightly to release oils
   • Flavor profile: Pine-like, gin aromatics
   • Infuse in olive oil 2-4 hours before service

3. Plating Technique:

   • Arrange slices on chilled plates immediately
   • Speed: Work quickly to prevent warming
   • Slight overlap for visual appeal

4. Finishing Elements:

   • Drizzle with juniper-infused oil
   • Restraint: Light hand with seasonings
   • Top with arugula, capers, Parmesan

Safety Protocol: Use only freshest, properly aged meat Wine: Champagne, aged Burgundy, quality gin cocktails