Peppered Elk Carpaccio with Apple-Cider Cherry Glaze

• 1½ lbs of boneless elk loin (approx. 2" in diameter)
• ¾ cup coarse sea salt
• ½ cup brown sugar
• ¼ cup fresh ground black pepper
• ½ cup fresh or dried pitted sour cherries
• 1 lime, zested and segmented
• 1 cup apple cider
• ½ cup apple cider vinegar
• 1 bunch fresh thyme

• 1 head frisée, torn in small pieces
• 8 radishes, thinly sliced
• 1 granny smith apple, cut in thin wedges
• 2 tbsp olive oil
• Assorted fresh herbs or seedlings

Combine salt, black pepper and half the brown sugar. Place loin in a shallow pan and cover completely with mixture, top and bottom. Cover and refrigerate 8 to 12 hours.

Remove meat from salt crust, wash under cool water and dry thoroughly. Season with cracked pepper, then sear in a hot heavy skillet with just a swirl of oil. Quickly brown on all sides and transfer to a plate.

Place cherries, lime segments and zest in a small bowl.

In a saucepan, bring remaining ¼ cup brown sugar, cider, vinegar and thyme to a boil and reduce by half. The sauce should be intensely sweet and coat the back of a spoon. Pour hot liquid over fruit. Set aside.

Toss radish and apple slices with frisée. Toss again with a little sauce and olive oil.

To serve, slice the cured meat as thinly as possible. Brush a little of the cider mixture on each plate, then arrange meat slices in a circle. Arrange salad in the centre, then distribute the cherries and lime segments evenly on and around the meat. Moisten the meat with a little sauce.