Elk Loin with Butternut Squash Gnocchi

Elk Loin with butternut squash gnocchi, roasted chestnuts, toasted brussel leaves, pomegranate seeds, chantrelles, salsa verde

INGREDIENTS

Salsa Verde

• 2 chicken liver
• 2 shallots
• 3 sprigs of thyme
• 1/4 cup parsley
• 3 sprigs of tarragon
• 1/4 c heavy cream
• 1 T Dijon mustard
• 2 oz of butter

1. Lightly saute finely chopped shallots in butter, as shallots become translucent add chicken liver and thyme and saute to a golden brown.
2. In a separate pan reduce cream and mustard by half.
3. Add the parsley and tarragon to reduced cream, combine in blender with chicken liver and shallot mix then push through a chinois.

Butternut Squash Gnocchi

• 4 oz butter
• 2 minced shallot
• 1 c milk
• 2 cups mashed butternut squash
• 1.5 cups of flour
• 4 eggs

1. Sweat shallots in butter until translucent,
2. Add salt, milk bring to a boil
3. Add butternut squash, reduce to simmer
4. Add flower, paddle mix with wooden spoon for 15 minutes on low heat then remove from flame
5. Let steam come off, then mix while adding one egg at a time until eggs are incorporated
6. Put mixture into a pastry bag, cut a 1/2 inch whole at the end
7. Put up a pot of boiling water, cut 1 inch pieces out of pastry bag over the boiling water, when the gnocchi floats pull out of water and cool.

Brussels Leaves and Chantrelles

1. Saute in oil
2. Deglaze with 1 oz of chicken stock
3. Add 1 oz of butter
4. Garnish with pomegranate seeds and roasted chestnuts