Restaurant Recipes
Enchantment Resort Molasses Seared Elk Loin
Yield: 6 servings
Ingredients
Sonoran Spice
- 1 teaspoon black peppercorns
- 1/8 teaspoon star anise
- 1 teaspoon salt
- 1/2 teaspoon cumin seed, roasted
- 1/2 teaspoon chamomile, whole
- 1/2 teaspoon chili powder, roasted
- 1/2 orange peel, dried
- 1/2 teaspoon paprika
- 1/2 tablespoon onion, granulated
- 1/2 teaspoon garlic, granulated
Five Onion Polenta
- 1 tablespoon red onion, diced
- 1 tablespoon white onion, diced
- 2 tablespoons green onion, diced
- 2 tablespoons leek, diced
- 2 tablespoons chives, diced
- 3 cups milk
- 3/4 cup polenta, yellow cornmeal
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Sage Blackberry Roasted Shallot Compote
- 3/4 cup shallots
- 1 slice raw bacon, finely chopped
- 4 tablespoons blackberry or raspberry liqueur
- 3/4 cup blackberries, frozen
- 1/3 ounce sage, fresh
- 1/2 cup brown sugar
- 1/3 cup dark corn syrup
- 4 tablespoons raspberry vinegar
- 2 tablespoons cornstarch
- 1/2 cup water
Elk
- 6 (6-ounce) elk loin medallions
- 1/2 cup molasses
Instructions
Sonoran Spice
- In food processor, grind peppercorns and star anise until completely powdered. Add cumin seed and chamomile; grind until smooth and then add remaining ingredients. Set aside
Five Onion Polenta
- Sauté onions in a very hot and dry pan, set aside. In a sauce pot, bring milk to a boil, stir in polenta and cook for 6 minutes, until very thick. Add sauteed onions, salt, and pepper. Line a sheet pan with plastic wrap; spread the polenta on the pan and level it (bang the pan to settle it, if necessary). Cool, then cut into triangle portions. Set aside.
Sage Blackberry Roasted Shallot Compote
- Sauté the shallots until soft, but not burned. In a saucepot, sauté bacon until lightly brown. Add liqueur and deglaze the pan. Add all remaining ingredients, except the cornstarch and water. Heat to 180 degrees F.
- Mix the cornstarch and water to form a slurry. Add slurry to thicken mixture, stirring very lightly so the blackberries don't break up. Compote should be chunky, not smooth. Set aside.
Elk
- Coat the elk with the molasses. Dredge in Sonoran spice and place in a very hot cast iron skillet. Sear elk on both sides until dark in color.
- Place in a preheated 300 degrees F oven for 8 to 10 minutes or until desired internal temperature is met.
- Place elk on polenta pieces and top with the compote.
Attribution
Posted by Tiffany at Recipe Goldmine 12/29/2001 9:48 pm.
Source: foodtv.com - Recipe used with permission from Enchantment Resort