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| Ingredients |
| Four 3-oz medallions |
NORTH AMERICAN ELK MEDALLIONS |
| 2 T |
KILN-DRIED CHERRIES |
| 1 ½ T |
BLACK WALNUT PIECES |
| 1 t |
SHALLOTS, MINCED |
| ¼ C |
PORT WINE |
| ½ C |
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) |
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| Directions |
- 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.
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| Recipe Nutrient Analysis, Single Serving: |
| Calories: 429 |
Net Carbs: 39g |
Protein: 45g |
| Fat: 6g |
Saturated Fat: 1g |
Cholesterol: 96mg |
| Sodium: 199mg |
Fiber: 6g |
NC-P-F Ratio:
37-42-13 |
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