Seared Elk Loin


Serves:

 2 Persons


ingridents:

ELK:

      • 1 cup red wine
      • 4 cloves garlic, chopped
      • 1/4 cup soy sauce
      • 1/2 teaspoon cinnamon
      • 1/2 teaspoon coriander
      • 1t black pepper
      • 1/2 cup oil
      • 2 loins of elk

TOMATO-OLIVE EMULSION:

      • 1/2 cup olive oil
      • 1/2 onion, diced
      • 3 tomatoes, diced
      • 3 cloves garlic, chopped
      • 1 tablespoon sugar
      • 1 tablespoon sherry vinegar
      • 1 lemon, zest
      • Salt and pepper to taste

ONION AND POTATOES:

      • 1 large onion, sliced thin
      • 1 stick butter
      • 3 large potatoes, sliced thin
      • 1 cup chicken stock

directions:

 

ELK:

In a bowl mix wine, garlic, soy sauce, cinnamon, coriander, black pepper and oil. Add elk loins to mixture and allow to marinate for at least 6 hours. Once marinated, slowly roast elk loin in medium heat until desired doneness.

TOMATO-OLIVE EMULSION:

In a pan, heat oil; sauté onion until tender. Add tomatoes and cook until almost dry. Add remaining ingredients, then blend in blender until smooth in consistency.

ONION AND POTATOES:

In a sauté pan, sweat onions in butter until caramelized. Add potatoes and chicken stock to the pan; cook on medium heat until tender.

TO PLATE:

Place onion and potatoes onto platter. Add elk loins and drizzle with tomato-olive emulsion.


Source: http://www.bravotv.com/foodies/recipes/seared-elk-loin

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