Venison as a starter

With this dish i have smoked some black peppercorns with whiskey soaked hickory wood chips. Seared the loins very rare and rolled them then sliced very thinly. The venison is brushed with Bormano olive oil, then seasoned with smoked sea salt flakes, Spenwood cheese, blackcurrants, toasted walnut and crushed juniper. I really enjoyed the flavour in this dish and want to try some different flavour combinations.