Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace
The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs and tree sprouts. High in protein and low in fat, this animal was wild-harvested deep in the Texas hill country..
Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace
Allow one 5-7oz portion per person, depending on accompaniments
Medallions of wild elk loin, cut about 1 inch-thick
coarse sea salt
freshly-ground black pepper
1 tablespoon of tallow
Season elk medallions on all sides with salt and pepper, wrap loosely in butchers’ paper and refrigerate 4-6 hours or overnight.
Remove from refrigerator, blot dry and allow to stand 30 minutes at room temperature. Pan-sear with a little tallow or grill over a wood fire until just medium-rare, then allow to rest 10 minutes before serving over chipotle demi-glace.
Crushed Chipotle Demi-Glace, Home Version (adapted from Saveur)
1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat, spelt or rye flour
2 tablespoons tomato paste
2-1/2 quarts beef or game stock, divided
1/4 cup good sherry (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
2 chiles chipotle en adobo, crushed
sea salt and freshly-ground black pepper
Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add sherry, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.
Strain sauce, discarding solids. Return to pan with chiles chipotle en adobo and remaining stock and simmer until reduced by half, about 2 hours. Demi-glace may be kept in the refrigerator for up to one week.
This post is part of Real Food Wednesday!
dink said,
June 2, 2010 at 2:18 pm
Is elk more like deer or moose. You said it was the largest in the deer family, but I’m wondering about the consistancy of the meat. I find deer meat quite gamey but moose meat definately not
Ren said,
June 2, 2010 at 2:24 pm
Taste and texture are closer to beef than venison and nothing at all like moose. The sirloin is very tender if not overcooked.
Millie @ Real Food for Less Money said,
June 2, 2010 at 7:24 pm
I love elk. What a great idea to combine the chipolte flavor with this wonderful meat.
Ren said,
June 2, 2010 at 8:25 pm
Thanks, Mil! It was pretty edible :)
mr blur said,
June 2, 2010 at 10:33 pm
my mouth started watering instantly when I saw that pic.
Ren said,
June 2, 2010 at 11:04 pm
Thank you, sir!
Dawn said,
June 2, 2010 at 10:40 pm
Ren, where do you get all of these exotic meats? I am in Southern California and have no idea where to get wild boar, elk, etc., but I would love to try them!
Ren said,
June 2, 2010 at 11:18 pm
Anywhere I can find it! While its illegal (for good reason) to sell actual wild game to the public in the US, narrow exemptions are sometimes be granted for “farm/ranch-gate” sales.
In Austin, we have a gentleman who occasionally brings feral hog & rabbits to market. Wild boar, deer and antelope are plentiful in the hill country; outfits like Broken Arrow Ranch are able to sell directly to the consumer.
Dawn said,
June 2, 2010 at 11:24 pm
Very cool! I am eager to try these things myself! :)
Jenn AKA The Leftover Queen said,
June 6, 2010 at 3:21 pm
I love elk, actually anything in the deer family, reindeer being my favorite. Thanks for featuring it!
Erin said,
June 20, 2010 at 9:08 am
Ohhhh, I will have to try that demi-glace. I have been doing more grilled/seared venison steaks and was looking for new flavor ideas. Thanks!
Ren said,
June 23, 2010 at 2:09 pm
Demi-glace is a pretty time-consuming but very worthwhile thing to make. Keeps a long in the fridge, too.
Thanks!
exotics :: antelope and elk | Wagshal's Blog said,
February 23, 2012 at 9:04 am
[...] recipe via Texas Hunt Works; elk recipe and feature image via Edible Aria} Share this:TwitterEmailPrintFacebookLike this:LikeBe the first to like this [...]