Molasses Seared Elk Loin Recipes

GARAM MASALA GRILLED STRIP LOIN

Steps:

• Rub the steak with the Garam Masala until completely coated. Sprinkle with salt and pepper. Preheat a grill to medium-high heat, and then oil it. Grill the steak for 4 to 6 minutes on one side, and then flip and continue to cook until medium-rare, 3 to 4 more minutes. Let rest, and then slice.
• Preheat the oven to 325 degrees F.
• Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.

GRILLED ELK LOIN

Steps:

• Combine all the ingredients in a stainless saucepan, then bring to a boil. Lower heat and cook at simmer for 15 minutes. Remove the sachet and puree the mixture in a blender for 45 seconds until very smooth. Strain through a chinoise and reserve for service.
• Preheat grill: Season elk medallions with salt and pepper, brush with vegetable oil and cook on grill for 3 minutes on each side, keeping the meat medium rare. Add 3 tablespoons of vegetable oil in medium saute pan, add apples and saute over high heat until apples begin to color slightly, then add sugar peas, cippolline onions and the chopped thyme. Season lightly then add the veal jus. Cook until reduced completely, then add the orange segments. Toss the mixture and remove from heat. Place an equal amount of the mixture in the center of 4 service plates, then place 2 elk medallions on top. Spoon 1 to 2 ounces of the sun-dried cherry sauce around perimeter and serve.

DOUBLE ELK CHOP WITH LUXARDO CHERRY DEMI-GLACE

Steps:

• For the demi-glace: Combine veal or beef stock and red wine in a saucepan and reduce by half, 30 to 45 minutes. Turn off heat and add the Luxardo cherries. Let cool, then reserve in the refrigerator or freeze until ready to use.
• For the chops: Preheat oven to 375 degrees F.
• Rub potatoes with some oil, salt and pepper and bake until fork tender, 40 to 45 minutes. Set aside to cool, then cut them in half and scoop out the insides and reserve.
• Combine chervil, chives, parsley and tarragon in a bowl. Chiffonade the herbs and set aside for seasoning potatoes and elk.
• Add 1/4 cup oil to a large saute pan on high heat. Once the oil starts to smoke, add the potatoes. Sprinkle with salt and pepper and reduce heat to low. Cook, stirring occasionally, until golden brown. Add half of the zest and juice and add a pinch of the herb mixture. Stir until evenly coated, then turn off the heat and reserve in a warm place.
• Heat 1 tablespoon oil in an ovenproof saute pan on high heat. Sprinkle the elk chops evenly with salt and pepper. Once the oil starts smoking, add the elk chops to the pan and transfer to the oven. Cook about 10 minutes, then flip the elk chops to sear the other side. Return to the oven and cook about 10 minutes more. Transfer pan to a burner on high heat. Add butter to the pan, then baste the elk with it. Add the remaining zest and juice and a healthy pinch of herbs. Baste for about 1 minute, then remove the elk from the pan and let rest.
• Meanwhile, heat 2 tablespoons oil in a large saute pan on high heat until it begins to smoke. Add sliced squash or vegetables and cook until tender. Season with salt, pepper and herb mixture.
• Place the potatoes on the bottoms of 4 plates, followed by the vegetables. Rest an elk chop up against the potatoes and vegetables. Drizzle the demi-glace around the plate and garnish the elk with a few of the cherries.

ELK SAUSAGE

Steps:

• Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE

Steps:

• Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
• Place pork in sip top bag and pour marinade over.
• Refrigerate for 4 hours (can be made the morning of and marinaded longer).
• Cook: Preheat oven to 400°F.
• Drain the marinade into a small saucepan, set aside.
• Heat the oil in a large heavy skillet over medium high heat.
• Lightly brown the tenderloin on all sides, about 5 minutes total.
• Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
• Remove from oven and place a loose foil tent over the meat.
• Let rest 5 minutes.
• In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
• Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
• Serve pork thinly sliced with sauce drizzled over top.