Elk Loin With Asian Barbecue Sauce Recipe - Cooking Index
Elk Loin With Asian Barbecue Sauce Recipe - Cooking Index
Marinate your elk loin for just about 30 minutes in this spirited Asian marinade and sauce. You don't want to mask the flavors of the elk, just enhance them. If you don't have an elk loin handy, try this sauce with waterfowl, wild pig or any antlered game.
Courses: Main Course| 2 lbs | 908g / 32oz | Elk loin - all fat, gristle |
| And silver skin carefully removed | ||
| Asian Barbecue Sauce | ||
| 1/4 cup | 59ml | Dry red wine |
| 1 tablespoon | 15ml | Olive oil |
| 1/2 cup | 118ml | Hoisin sauce |
| 2 tablespoons | 30ml | Grainy or Dijon mustard |
| 4 | Garlic cloves - minced | |
| 1 1/2 tablespoons | 22ml | Soy sauce |
| 1 teaspoon | 5ml | Dark molasses |
| 2 tablespoons | 30ml | Ketchup |
| 1/4 teaspoon | 1.3ml | Red chili flakes |
Combine all barbecue sauce ingredients and mix well. Place elk loin in a zipper-lock bag and our all but 1/2 cup of sauce into bag with elk. Squeeze out air and close securely. Let meat stand at room temperature for 30 minutes.
Place marinated elk on a medium-hot grill and cook evenly until medium-rare.
To serve, slice across the grain into medallions and serve with sauce on the side.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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