Ingredients
Elk:
1 cup red wine
4 cloves garlic, chopped
1/4 cup soy sauce
1/2t cinnamon
1/2t coriander
1t black pepper
1/2 cup oil
2 loins of elk
Tomato-Olive Emulsion:
1/2 cup olive oil
1/2 onion, diced
3 tomatoes, diced
3 cloves garlic, chopped
1T sugar
1T sherry vinegar
1 lemon, zest
Salt and pepper to taste
Onion and Potatoes:
1 large onion, sliced thin
1 stick butter
3 large potatoes, sliced thin
1 cup chicken stock
Preparation
Directions:Elk: In a bowl mix wine, garlic, soy sauce, cinnamon, coriander, black pepper and oil. Add elk loins to mixture and allow to marinate for at least 6 hours. Once marinated, slowly roast elk loin in medium heat until desired doneness.
Tomato-Olive Emulsion: In a pan, heat oil; sauté onion until tender. Add tomatoes and cook until almost dry. Add remaining ingredients, then blend in blender until smooth in consistency.
Onion and Potatoes: In a saute pan, sweat onions in butter until caramelized. Add potatoes and chicken stock to the pan; cook on medium heat until tender.
