Cooking wild food isn’t about covering up the flavor of game meats & birds.
It’s about accentuating them, pairing them, curating them. It’s also not just for eating in the fall. Wild meat, poultry and seafood is a year round experience. If you don’t have a hunter in your life, or no access to that community, utilize the substitutions as indicated. The luxury cut of any hoofed animal works well here. Wild or farmed. If you use anything porcine, please cook according to reliable safety standards. Serves 4.
Instructions
Sear the loin over high direct heat on all sides until just past rare, remove from pan and let rest for 20 minutes, slice in thin pieces and place on portions of the vinaigrette centered on 4 large plates. Combine the lemon/oil mix with the remaining ingredients, place portions on top of the elk and serve immediately.
For the Vinaigrette
Whisk together the mustard and vinegar. Add the oils, blending well and then blend in the cream.
Adjust for seasoning and reserve. Use chives for garnish.
Photo by Tim Mar
Seared Elk Loin with Mushroom, Celery Leaves, Pea Tips & Mustard Vinaigrette
Ingredients
For the Elk
- 20 ounces elk loin, center cut, rubbed with oil and salt
- 2 cups celery tips including young leaves
- 2 cups pea tips
- 6 ounces cremini mushrooms, sliced very thin
- 2 ounces reggiano parmesan, shaved into curls
- 6 pink radishes sliced thin lengthwise
- 2T lemon juice mixed with 5T extra virgin olive oil
- Half a cup or so of the Mustard Vinaigrette
The Vinaigrette
- 6T Dijon mustard
- 4T cider vinegar
- 1/4 cup hazelnut oil
- 1/4 cup peanut oil
- 1/2 cup cream
- 3T chopped chives
Instructions
Cooking wild food isn’t about covering up the flavor of game meats & birds.
It’s about accentuating them, pairing them, and curating them. It’s also not just for eating in the fall. Wild meat, poultry and seafood is a year round experience. If you don’t have a hunter in your life or no access to that community, utilize the substitutions as indicated. The luxury cut of any hoofed animal works well here. Wild or farmed. If you use anything porcine, please cook according to reliable safety standards. Serves 4.
Instructions
Sear the loin over high direct heat on all sides until just past rare, remove from pan and let rest for 20 minutes, slice in thin pieces and place on portions of the vinaigrette centered on 4 large plates. Combine the lemon/oil mix with the remaining ingredients, place portions on top of the elk and serve immediately.
For the Vinaigrette
Whisk together the mustard and vinegar. Add the oils, blending well and then blend in the cream.
Adjust for seasoning and reserve. Use chives for garnish.
Photo by Tim Mar
