Slice the deer or elk tenderloin as thin as possible by using a slicer or wrapping the meat in plastic wrap and chilling it until firm and using knife. Leaving the plastic wrap on while knife cutting makes the meat more manageable and will assist in producing uniform cuts, but makes for a little more clean-up. Using a long cutting stroke with a roast carving knife makes this process easiest for me.

Lay the meat out on a platter without overlap and very lightly sprinkle with coarse salt, Preferably Kosher salt. Sometimes we don’t make it to the next step and start eating.

Next, drizzle the meat with a high-grade balsamic vinegar.

If we make it this far, we add capers and it’s done. You can add cracked pepper and other greens or garnishes to your liking, but for us it begins to camouflage the true taste of the meat.

Enjoy before it disappears!