Antelope Carpaccio

Antelope Carpaccio
  • 8 oz. frozen antelope loin
  • 4 oz. Arugula Salad (recipe follows)
  • 8 Focaccia toast sticks (recipe follows)
  • 3 tbsp shaved parmesan
  • 2 oz. extra virgin olive oil
  • Cracked pepper


  1. On a slicer take the antelope and slice very thin and place on plates and set aside to thaw (5-7 min)
  2. Mix the fresh arugula and 4 tbsp Smoked maple Dijon in a mixing bowl and place on top of the antelope
  3. Place two focaccia sticks in a x pattern on top of arugula salad
  4. Sprinkle Parmesan on top of the salad
  5. Drizzle each plate with a little olive oil
  6. With a peppermill add freshy ground pepper and serve

Smoked Maple Dijon

  • ½ cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons smoked maple syrup (it doesn’t have to be smoked but if you have time put a cup of pure maple syrup in a smoker for about an hour the day before)
  • 2 tablespoons apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper


  1. Add everything except the oil in a blender and blend on high speed for about 30 seconds
  2. Slowly drizzle the olive oil in the blender on medium speed

Focaccia toast

  • 8 pieces of Focaccia bread cut in rectangles
  • Olive oil
  • Chopped garlic
  • Grated Parmesan


  1. Preheat oven to 400 degrees
  2. Brush bread with chopped garlic, butter and Parmesan
  3. Toast in oven about 8 minutes until golden brown