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| Elk Tenderloin (Tender medallions of elk tenderloin grilled to perfection, glazed with a sun-dried cherry, cabernet and blood orange potage) |
| Yields: 1 serving |
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| INGREDIENTS |
4 2-ounce elk tenderloin medallions
1/2 C cabernet
1/2 C blood orange juice
4 oz brown sugar
4 oz dried cherries
1 C veal stock
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| METHOD: MARINADE |
| Combine 1/4 cup cabernet, 1/4 cup blood orange juice, 4 ounces
brown sugar, and 2 ounces dried cherries in a bowl.
Be sure to combine ingredients thoroughly and pour over elk
medallions. Refrigerate covered for at least 1 hour. |
| METHOD: ELK |
| Clean and cut silver skin off elk tenderloins.
Slice tenderloin into 2-ounce pieces using a diagonal cut. |
| METHOD: POTAGE |
| In a small sauce pot, pour remaining 1/4 cup of cabernet and bring
to a boil.
Turn heat to low and allow wine to reduce by 1/2.
When wine has reduced, add veal stock and blood orange juice.
Bring heat up to medium and allow to reduce by 1/2.
Add remaining dried cherries.• In a small sauce pot, pour remaining 1/4 cup of cabernet and bring
to a boil.
Turn heat to low and allow wine to reduce by 1/2.
When wine has reduced, add veal stock and blood orange juice.
Bring heat up to medium and allow to reduce by 1/2.
Add remaining dried cherries. |
| TO FINISH |
| Grill elk medallions until medium rare, remove from grill and coat
with potage.
Arrange medallions around a dinner plate, accompanied by
mashed potatoes.
Ladle potage on top of medallions and serve immediately. |
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