- 3 pounds elk loin
- 3 tablespoons each, chopped fresh parsley and thyme
Cut elk loin into 12 pieces, about 4 ounces each. Lightly pound to 3/4 inch thickness. Coat elk with parsley and thyme mixture and refrigerate overnight. Grill, and serve medium-rare.
SUN-DRIED CHERRY SAUCE
- 1 cup sun-dried cherries
- 1 cup apple juice
- 1 cup cranberry juice
- 1 shallot, peeled and sliced
- 1 glove garlic
- 1 cinnamon stick
- 1 whole glove
- 1 small bay leaf
- 10 peppercorns
- 6 sprigs fresh thyme
Combine cherries and juices in a saucepan. Wrap remaining ingredients in cheesecloth and tie to close. Add to cherry mixture, simmer 15 minutes, then remove and discard bag. Puree mixture in blender of food processor and strain. Sauce should measure approximately 2 cups. If it greatly exceeds 2 cups, return to saucepan and reduce.
*This recipe calls for a bed of Potato, Cabbage, and Mushrooms Compote and a side of Sweet Potato Croquettes, with a Salad of Mixed Greens and a Champagne Vinagrette dressing.
I generally will make this recipe with full sides at least once a year. To be honest, though, rarely do I have the patience to prepare the whole meal.
It’s all about the elk, for me, but then again, please don’t hog the cherry sauce!
**Adapted from a recipe by Chef George Mahaffey at the Restaurant at The Little Nell. It can be found in Cooking With Colorado’s Greatest Chefs by Marilynn A. Booth. Give us a shout if you would like the full recipe, or, make a visit to the Little Nell in Aspen, and give it a try for yourself.
***This sauce is equally fantastic on Pronghorn Antelope, Venison, and many other types of wild game. I particularly enjoy it topped upon squab and pigeon.
Posted by Michael Patrick McCarty
You Might Also Like Our Post It Was the Worst of Food, It Was The Best of Food Here.