Venison Carpaccio with a Maple Syrup Dressing

• The tenderloins should be wrapped in saran wrap and frozen. Mix dressing out of olive oil, lemon juice, maple syrup and garlic and season to taste. Wash the arugula and remove any long stalks, keeping only the leaves and arrange on four plates. Using an electric slicer or a mandolin, slice the frozen tenderloin into paper thin slices. The thinner the better. Place the venison on the arugula, and pour the dressing over it. Top everything with thin slices of Parmesan cheese.