Molasses Seared Elk Loin Recipes

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.

Steps:

• For the Sonoran Spice: In food processor, grind peppercorns and star anise until completely powdered. Add cumin seed and chamomile; grind until smooth and then add remaining ingredients. Set aside
• For the Five Onion Polenta: Saute onions in a very hot and dry pan, set aside. In a sauce pot, bring milk to a boil, stir in polenta and cook for 6 minutes, until very thick. Add sauteed onions, salt, and pepper. Line a sheet pan with plastic wrap; spread the polenta on the pan and level it (bang the pan to settle it, if necessary). Cool, then cut into triangle portions. Set aside.
• For the Sage Blackberry Roasted Shallot Compote: Saute the shallots until soft, but not burned. In a saucepot, saute bacon until lightly brown. Add liqueur and deglaze the pan. Add all remaining ingredients, except the cornstarch and water. Heat to 180 degrees. Mix the cornstarch and water to form a slurry. Add slurry to thicken mixture, stirring very lightly so the blackberries don't break up. Compote should be chunky, not smooth. Set aside.
• To prepare the Elk: Coat the elk with the molasses. Dredge in sonoran spice and place in a very hot cast iron skillet. Sear elk on both sides until dark in color. Place in a preheated 300 degree oven for 8 to 10 minutes or until desired internal temperature is met. Place elk on polenta pieces and top with the compote.

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.

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.