Elk With Red Pepper Sauce And Basil Oil Recipe - Cooking Index
Elk With Red Pepper Sauce And Basil Oil Recipe - Cooking Index
O.K., let's suppose that you live in a small town and you don't have access to much in the way of "gourmet" ingredients, but you do have a hunk of elk in the freezer and there's a couple of folks you would like to impress. If you can't find roasted red peppers in a jar, try pimentos, they're not as hard to find. If you can't find fresh basil, use parsley or, if you must, some dried basil instead. You'll still have a dish with striking presentation, great flavor and, if the boss is coming over, you may just get that raise you should have gotten a long time ago.
Courses: Main Course| 2 lbs | 908g / 32oz | Elk loin or tenderloin - (to 2 1/2) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Red Pepper Sauce | ||
| 1 | Onion - cut medium dice (small) | |
| 3 tablespoons | 45ml | Olive oil |
| 1 1/2 cups | 355ml | Roasted red bell peppers |
| = (do it yourself [best] or | ||
| Buy them already roasted) | ||
| 1/2 teaspoon | 2.5ml | Dried red pepper flakes |
| 1/2 teaspoon | 2.5ml | Balsamic vinegar |
| = (or substitute red wine vinegar) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Basil Oil | ||
| 1 | Handful fresh basil leaves | |
| 1 | Lemon - juice only | |
| 1 | Garlic clove - chopped | |
| 2/3 cup | 157ml | Olive oil |
| = (extra virgin works best here) |
I have not specified how you should cook the meat. That part is incidental. You can pan-sear, broil, grill or roast.
Red Pepper Sauce: Saute the onion in the olive oil over medium heat in a medium saucepan. Add the peppers, pepper flakes and vinegar. Cook for 2 minutes more. Cool and puree in a blender or food processor. Season with salt and pepper.
Basil Oil: Add all ingredients to a blender or food processor and process until smooth. Keep at room temperature. Whisk vigorously before serving.
To serve, spoon some of the red sauce on one side of the plate. Spoon some of the green sauce on the other. Place some potatoes (or rice, etc.) on the center of the plate and add a few vegetables for color. Place the meat on top of the potatoes and garnish with something green.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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