Ingredients

Spiced Huckleberry Demi:

15 black peppercorns

2 bay leaves

5 whole allspice

1 cinnamon stick

7 cloves

3 star anise

3 thyme sprigs

1T butter

1 1/2 cups mirepoix (celery, carrot, onion), medium dice

2 whole garlic cloves

4 cups red wine

1 quart fresh huckleberries

1/12 pints fresh blackberries

1/12 cups port

4 cups lamb demi

Salt and pepper to taste

Sugar to taste

Cauliflower and Fingerling Smash:

3 cups fingerling potatoes, sliced, half-inch rounds

3 cups cauliflower florets, medium-bite size

Milk (enough to cover)

1/2 cup chevre

1/2 cup chopped dried cherries

1/4 cup flat leaf parsley, chopped fine

Salt and pepper to taste

Pickled Cauliflower:

3 cups water

1 1/2 cups sherry vinegar

1 1/2 cups red wine vinegar

1 cup Kosher salt

1 cup sugar

1 head cauliflower, small florets

5 shallots, sliced thin

Elk Loin:

6 loins of elk (dry-marinated overnight with fresh rosemary, thyme, peppercorns, allspice, cloves, star anise, chopped garlic cloves)

Garnishes:

Corn shoots

Radish sprouts

Chopped pecans

Pickled cauliflower

Cinnamon and ginger powder (mix 50/50)

Preparation

Spiced Huckleberry Demi: In a heavy bottom pot, bloom all spices on medium-high heat (make sure pot is dry). Add butter to hot spices; melt and brown mirepoix and garlic. Deglaze with 2 cups red wine, reduce by half over medium-low heat. Place berries in pot, and reduce by half. Add remaining red wine to pot; reduce by half. Pour in port; reduce by about one-third. Add lamb demi and reduce to desired consistency. Season with salt, pepper and sugar. Strain through a chinois; adjust seasoning. Mount with butter, if needed.

Cauliflower and Fingerling Smash: Place potatoes and cauliflower in heavy bottom pot; cover with milk and simmer on medium-heat until tender making certain not to overcook potatoes. Strain; reserve some cooking liquid.

In a mixing bowl, add potatoes, cauliflower, chevre and cherries, folding repeatedly, breaking down potato starch. Add parsley and season with salt and pepper.

Pickled Cauliflower: Bring water, sherry and red wine vinegars, salt and sugar to a boil. Pour over cauliflower and shallots. Immediately cover. Best if cools completely, overnight.

Elk Loin: Sear marinated elk loins to medium-rare. Properly rest meat. Slice into half-inch slices.

To Plate: Place cauliflower and fingerling smash onto plate. Top with a few slices of elk loins. Drizzle with huckleberry demi. Add garnishes; dust loins with cinnamon-ginger mix. Add pickled cauliflower to sides.