Elk Wellington with Onion Bourbon Marmalade

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Prepared by Nevadafoodies.com
Forget about the traditional Thanksgiving dinner and get wild with serving this Elk Wellington for your friends and family!

Serves 6-8

Ingredients Mushroom Stuffing

  • 28oz Baby Bella Mushrooms
  • 2 shallots chopped
  • 4 garlic cloves chopped
  • 5 sprigs of thyme
  • 2 tablespoons butter
  • 2 tablespoons olive oil

For the Elk Wellington

  1. 3lbs Elk Backstrap/Filet (Silver skin removed)
  2. 1 tablespoon kosher salt
  3. 1 tablespoon garlic powder
  4. 1 tablespoon black pepper
  5. 2 tablespoons butter
  6. 10 slices Prosciutto
  7. 2 tablespoons Dijon mustard
  8. 2 Puff Pastry Sheets thawed
  9. 1 egg + 1 teaspoon water beaten
  10. Flour for rolling puff pastry

Onion Bourbon Marmalade (Optional)

  1. 5 red onions sliced
  2. 3 sticks of butter
  3. 2 teaspoons sugar
  4. 2 teaspoons red wine vinegar
  5. 2 tablespoons Bourbon
  6. 5 sprigs of thyme

Wellington Directions

  1. Add mushrooms, onion and garlic to a food processor and pulse until finely chopped. (You may need to do this in batches. If you do not have a food processor, finely chop mushrooms, shallots and garlic with a knife.) Over medium heat, add butter and olive oil in a 12” or larger cast iron skillet. Add chopped mushrooms along with leaves from the thyme and cook until all of the liquid is evaporated about 20 minutes. Remove mushrooms from skillet and set aside in a bowl.
  2. Season elk with garlic powder, kosher salt and black pepper on all sides. Cover loosely with plastic wrap and let the meat come to room temperature for 30 minutes before cooking.
  3. Heat cast iron skillet over medium-high heat adding 2 tablespoons of butter. When the skillet is hot, add elk and sear on all sides including the ends about 2 minutes per side. Remove from heat.
  4. Place 2 sheets of plastic wrap on a flat surface. (Note: the plastic wrap needs to be a few inches longer on each side then the length of the elk meat). Lay prosciutto slices on plastic wrap the full length of the seared meat. Add all of the mushroom mixture on top of the prosciutto spreading it out with a spoon or spatula. Season with a pinch of salt and pepper. Spread Dijon mustard over elk and then place at one end. Roll up covering entirely in mushrooms and prosciutto. Twist the ends of the plastic wrap and place in refrigerator for 15 minutes.
  5. Preheat oven to 400°F.
  6. Add flour to a flat work surface and lay out both pastry sheets. Slightly overlap one edge of a sheet on top of the other and roll into a rectangle wider than the meat. Remove elk from refrigerator and remove plastic wrap. Place the meat in the center of the pastry.

 

Elk Loin with Butternut Squash Gnocchi

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

elk_gunbarrel_tavern

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

Cherry smoked “Pastrami” Elk Loin

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By: Adam Daniels, Peppermill – Bimini Steakhouse
elk_bimini-steakhouse

INGREDIENTS

Elk

  • 1 5lb Durham Ranch Elk loin
  • 2 cups pomegranate seeds, crushed
  • 3 Tablespoons whole cloves
  • 3 Tablespoons whole coriander seeds
  • 3 Tablespoons black peppercorns
  • 1/2 cup fresh thyme
  • 1/2 cup crushed garlic
  • 5 bay leaves
  • 1 gallon water
  • 1/2 cup brown sugar
  • 1 cup kosher salt
  • Cherry wood for smoking

Spice Rub

  • 2 tablespoons ground coriander
  • 2 tablespoons ground clove
  • 1 tablespoon garlic powder
  • 1 tablespoon ground caraway
  • 1 tablespoon ground fennel
  • 3 tablespoons course ground pepper

Salad

  • 2 Heads hearts of butter lettuce, large chopped
  • 1 Pound Brussels sprouts, scored in 1/4 and deep fried until crispy
  • 3 cups cooked toasted barley
  • 1 cup pomegranate seeds
  • 3 cups oven roasted beets
  • 1 cup freeze dried mandarin orange segments
  • 1 cup toasted walnuts

Black Walnut and Pomegranate Vinaigrette

  • 4 Oz. pomegranate vinegar
  • 1 Tablespoon honey
  • 1 shallot
  • 1 tablespoon fresh thyme, chopped
  • 12 ounces Black walnut oil
  • S+P

ELK LOIN INSTRUCTIONS

  1. Trim the elk loin of all of the silver skin. Set loin aside in a container large enough to hold 2 gallons worth of liquid.
  2. Combine all other ingredients in a pot and bring to a simmer.
  3. Let the brine cool to 40°F.
  4. Pour brine over loin, cover and refrigerate overnight.
  5. Remove loin from brine and wipe dry with paper towels.
  6. Rub the loin with the spice mix, and set in the refrigerator overnight.
  7. Light smoker and set temperature to 150°F. Smoke the loin for 2 hours.
  8. Remove from the smoker.
  9. Heat a large sauté pan, add 2 ounces canola oil until hot. Sear the loin on all sides and cook to desired temperature. I pulled mine at 120°F internal temperature.
  10. Set aside to rest while you assemble the salad.

VINAIGRETTE INSTRUCTIONS

  1. In a blender, add the vinegar, honey, and shallot. Blend on high while you drizzle in the oil. Once emulsified add the thyme and set aside.
  2. In a large bowl, for however many guests you have, add the salad ingredients. Dress with the walnut vinaigrette and toss. Season with salt and pepper.
  3. Place salad on a plate and slice the elk loin 1/2 inch thick and add to the plate with salad.
  4. Add fresh ground pepper and kosher salt to the loin.

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