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

Procedure

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

Directions

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