Elk Chops with Colcannon, Tarragon Emulsion and Rosemary Charcoal
By Andrew Zimmern
Elk is one of my favorite proteins, with its beautiful lean, mild red meat. In this episode of Wild Game Kitchen, I’m making a classic Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado. It’s all topped with salsa macha — a traditional condiment made with dried chiles, peanuts and sesame seeds — that is easy to make but yields delicious, complex results. Then, I’m grilling a whole rack of elk and serving this luxury cut with colcannon, an Irish mash of potatoes, cabbage and parsnips, a silky tarragon emulsion and rosemary charcoal.
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Elk Chops with Colcannon
Ingredients
- 1 elk rib rack, 3 to 4 pounds, trimmed
- Oil
- Salt
- White pepper
- 2 stems fresh rosemary
- Colcannon, for serving (recipe below)
- Tarragon sauce, for serving (recipe below)
- Rosemary charcoal, for serving (recipe below)
Instructions
Prepare a grill for medium direct heat cooking.
Season the elk with a little oil, salt and white pepper. Place the rosemary stems across the top. Using butcher’s twine, tie the rack in between each bone, to hold it together and promote even cooking.
Grill the elk to medium rare, about 10-12 minutes per side, or until the internal temperature is 125 degrees F. Let rest for 10 minutes, slice and serve with the colcannon, tarragon sauce, and rosemary charcoal.
Colcannon
- 1 small head savoy cabbage
- 2 pounds russet potatoes
- 1 pound parsnips, peeled and sliced
- 1 cup heavy cream, brought to a simmer and pulled from heat
- 4 tablespoons salted butter
- Salt and white pepper
Place the whole cabbage and potatoes directly into a hot coal bed. Cover with hot coals and cook until tender, 30 to 40 minutes. Peel away the outermost layer of char on the cabbage. Quarter the cabbage and remove the core. Chop the rest of the cabbage and reserve. Remove the potatoes, halve and take the charred skin off. Pass through a ricer into a large bowl. Reserve.
Meanwhile, bring a pot of salted water to a boil. Add the parsnips and cook until fork tender, about 15 minutes. Drain.
Pass the parsnips through a ricer into the bowl with potatoes. Add the cabbage, cream and butter. Season with salt and white pepper. Stir and mash everything together until well combined. Keep warm and serve with the elk.
Tarragon Sauce
- 2 cups white wine
- 1/4 cup minced shallots
- 5 tablespoons fresh tarragon, finely chopped
- 5 egg yolks
- 2 sticks unsalted butter, cubed
- 2 teaspoons Dijon mustard
- 1/8 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice, or more to taste
In a small pot, add the wine, shallots and tarragon. Reduce this mixture to a near glaze and remove from the heat. Let the mixture cool slightly. Whisk in the egg yolks over low heat, stirring constantly until it starts to thicken, about 2 minutes. Remove from the heat and stir in the butter. Whisk constantly until butter is fully incorporated. Add the cayenne and mustard. Season with fresh lemon juice and salt, as needed. Serve warm over the chops.
Rosemary Charcoal
- 5 rosemary stems
- Olive oil
- 1 tablespoon kosher salt
Brush the rosemary stems with oil. Char but don’t let the leaves catch fire if you can avoid it. Pull the leaves off the stem. Place in a mortar and using a pestle grind the leaves with salt. Use to season the chops on the plate.
