Pan Seared North American Elk with Kiln Dried Cherries, Black Walnuts & Port Wine Jus
Four 3-oz medallions North American elk medallions
2 Tbsp. Kiln-dried cherries
1 ½ Tbsp. Black walnut pieces
1 tsp. shallots, minced
¼ cup port wine
½ cup veal stock
To taste kosher salt
To taste black pepper
4 slices yam, cut into 1/2" slices, blanched until fork tender
8 spears medium asparagus, trimmed to 3-4", blanched to al dente, chilled in ice water
2 strips red bell pepper strips
2 slices yellow squash chips, 1" slices (bias cut)
- In a heavy gauge sauce pan, sauté shallots until translucent; add cherries and walnuts; sauté.
- Add port wine to the pan to deglaze.
- Reduce port by 3/4 until thick and syrupy; add veal stock.
- Reduce until sauce is thick enough to coat the back of a spoon; remove from heat.
- Using an apple corer, cut center from squash chips; stuff with 4 asparagus spears and 1 red pepper strip each.
- Heat asparagus bundles by steaming for approx 1 minute in colander or place in microwave safe dish with enough water to create steam, wrap in plastic and nuke for 45 seconds or until the bundles just begin to steam.
- Preheat sauté pan; coat lightly with olive or canola oil.
- Season elk with salt & pepper; gently place in span; sauté 30-40 seconds, then flip the meat over-suggested serving temperature is rare to medium rare.
- Plate elk up on top of two slices of warm yam, and place an asparagus bundle on the plate.