Carpaccio

Thinly sliced raw (or almost raw) tenderloin, traditionally this would be beef tenderloin, but I'm more likely to use venison tenderloin as long as the deer was cleanly killed (you'd never want to make this with a tenderloin from a gut-shot deer).  The amounts are very approximate, but in general remember that you should be highlighting the meet, not covering it up, and you may not even want to use all of the dressing elements; the only real must haves are the olive oil (and use the good stuff), the parmesan, and some sort of acid.

1 venison tenderloin
oil if you're going to sear the outside

Dressing:
extra virgin olive oil
capers
lemon juice
arugula
balsamic vinegar (reduced until syrupy)
salt
parmesan

I typically heat some oil in a skillet until very hot, then quickly roll the meat across the skillet; this serves to kill any bacteria on the outside of the meat, and impart a very slight seared flavor, but you can skip this if you really trust the meat quality.  Next, very thinly slice the meat across the grain; if you can't slice it very thinly you can slice it then gently pound it out.
Place the meat on a plate or on a thin bed of arugula and lightly sprinkle with salt, then drizzle with olive oil and shave thin strips of parmesan on top.  Other ingredients, if use, should be lightly sprinkled on top.