Cervena Elk Loin Three Ways Platter

Recipe from Mark Estee



Elk Loin and Additional Meat

    • 2 six-oz. Elk Loin Steaks, boneless
    • Bacon

Kebab and Chimichurri

    • 4 T blanched, rinsed and minced garlic
    • 1 cup minced yellow onion
    • ½ cup Extra Virgin Olive oil
    • 1 T red pepper flakes
    • 4 T chopped parsley
    • 4 T chopped thyme
    • 2 ea juice of lemon Salt and pepper to taste

Root Vegetables

    • 6 cups large diced carrots
    • 6 cups large diced turnips
    • 6 cups large diced parsnips
    • 1 bunch thyme
    • 8 ounces butter
    • 12 ounces water
    • Salt and pepper to taste

Baby Potatoes

    • Wash 5 lbs. of small baby potatoes Toss with sea salt, Fresh black pepper, and Olive oil

Pepper Gravy

    • 8 oz. butter
    • 1 onion
    • 1 carrot
    • 4 stalks of celery
    • Red wine
    • Salt and pepper
    • 8 oz. demi glaze
    • 4 oz. crema


Elk Loin Prep

  1. Remove loin from the package.
  2. Dry with paper towels.
  3. Remove the sirloin end from the loin
  4. Clean away silver skin and any connective pieces of elk on Sirloin and Loin.
  5. Save the connective pieces.  Save the silver ski and trim.


  1.  Cut Sirloin into 3 equal parts
  2. Lay 2 pieces of bacon on cutting board.  Roll or pound out bacon.
  3. Season the Sirloin with salt and pepper.  Wrap with bacon.
  4. Repeat with other 2 pieces.
  5. Heat large sauté pan on medium.
  6. Place the Sirloin, bacon seam side down in the pan.  Let cook for 6 minutes.
  7. Gently turn over and let cook another 7 minutes.  Bacon should begin to brown.
  8. Place in warm area for 20 minutes to rest.
  9. Slice and serve on platter


  1. Cut Loin into 3 equal parts.
  2. Season with salt and pepper.
  3. Using gentle pressure, from the loin from a flat piece to a more round piece. Repeat with other two
  4. Tie with twine to hold its shape.
  5. Heat large saute pan on medium to high heat. Add 4 ounces of butter.
  6. Add tied loin to pan and brown on all sides, about 6 to 8 minutes.
  7. Place in oven set to 350° for 5 minutes. Remove and let rest.
  8. Slice loin, being sure to remove the twine. Serve on platter.


  1. Clean the larger trim and connective tissue pieces into 1.5 ounce pieces.
  2. Season with salt and pepper and skewer on wooden sticks
  3. Mix all Chimichurri ingredients well, season
  4. Serve Chimichurri under and over the kebabs on the platter.
  5. Heat small pan on high heat.
  6. Add 2 T grapeseed oil and cook the Kebabs for 3 minutes on each side.
  7. Let rest and serve on platter.

Root Vegetable

  1. In large pan on stove on medium heat, add all ingredients and bring to a slow simmer while covered.
  2. Stir well, cover and simmer for 15 more minutes.
  3. Check seasoning.  Taste for tenderness.Serve on platter.

Baby Potato

  1. Lay on roasting plan and place into a 400° preheated oven.
  2. Cook for 20 minutes.

Pepper Gravy

  1. Add 4 ounces of butter to medium heated sauce pan.
  2. Brown the trim and silver skin in pan.
  3. Add 1 onion, 1 carrot and 4 stalks of celery.
  4. Brown for 20 more minutes.
  5. Deglaze with red wine.
  6. Add salt, pepper and 8 ounces of demi glaze.
  7. Cook for 30 more minutes on low heat.
  8. Strain thru chinos.
  9. Add 4 ounces of butter and 4 ounces of crema to the sauce to make it gravy.
  10. Serve on platter in gravy boat.