Roasted Elk Loin
- prep time120 min
- total time 160 min
- serves 4
This succulent loin of roasted elk is a hard-to-beat protein!
Courtesy of Chef Caril Heinrich
3 slices bacon, diced
1 onion, diced
1 carrot, diced
1 stick celery, diced
2 clove garlic cloves, crushed
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp onion powder
½ tsp cayenne
½ tsp mace
½ tsp ground ginger
½ tsp ground fennel
½ cup white vinegar
½ cup brown sugar
1 cup ketchup
10 dash Worcestershire sauceRoasted Elk Loin
1 elk sirloin bone in, silver skin removed
1 Tbsp vegetable oil, plus extra for brushing grill
1 BBQ saucePork Belly
1 lb(s) pork belly
2 L duck fat
1 vegetable oil for deep frying
1 pepperShallot Rings
1 vegetable oil for frying
1 cup milk
3 shallots, sliced thinly and separated with fingers
¼ cup cornstarch
1 cup flour
1 saltGlazed Baby Eggplant
6 mini eggplant, peeled and sliced 1” thick
1 vegetable oil for grill
1 BBQ sauceBrussel Sprouts
1 Tbsp butter
1 Tbsp olive oil
8 cup brussel sprouts, trimmed and sliced ¼” thick
1. Place bacon, onion, carrot, celery and garlic in a large pot over medium heat.
2. Render bacon and cook until lightly caramelized. Approximately 10 minutes.
3. Add all spices. Stir to coat vegetables and cook until toasted, approximately 2 minutes.
4. Add sugar and vinegar, reduce to a glaze consistency, approximately 30 minutes.
5. Add remaining ingredients, stir and simmer for 1 hour.
6. Puree in a blender and set aside until assembly.Roasted Elk Loin
1. Preheat oven to 350F.
2. Heat oil in a cast iron pan over medium heat. Season elk loin with salt and pepper.
3. Place in pan, sear on all sides until golden, approximately 5-8 minutes.
4. Place in oven, bone-side down until center is warm, approximately 20-25 minutes until rare.
5. Set aside to rest for 20 minutes.
6. Heat grill to medium heat and brush with vegetable oil.
7. Brush Roasted Elk Loin with BBQ Sauce.
8. Grill Roasted Elk Loin until lightly marked and glazed. Baste for 5-7 minutes until medium rare.
9. Remove from grill, place on a cutting board to rest and tent with foil. Set aside until assembly.Pork Belly
1. Season pork belly generously with salt and set aside for 30 minutes.
2. Heat duck fat in a large pot over low heat. Add pork belly and cook very slowly until tender. Approximately 1- 1 ½ hours, set aside to cool.
3. Slice pork belly into small, 1” thick cubes.
4. Heat vegetable oil to 350F in a large pot ½ full over medium heat and line a tray with paper towel.
5. Add pork belly pieces to hot oil, deep fry until crispy and golden.
6. Place on paper-towel lined tray and set aside for assembly.Shallot Rings
1. Heat oil to 325F and line a tray with paper towel.
2. Place milk and shallots in a bowl. Toss to coat.
3. Place cornstarch and flour in a bowl, whisk to combine.
4. Remove shallots from milk and place in cornstarch and flour mixture.
5. Remove excess flour and add shallots to oil.
6. Fry until lightly golden, approximately 3 - 5 minutes. Place on paper towel-lined tray. Repeat process with remaining shallots.Glazed Baby Eggplant
1. Season eggplant with salt, set aside for 30 minutes to extract moisture.
2. Heat grill to medium and brush with oil. Heat broiler in oven.
3. Place eggplant on grill and cook until tender, approximately 2 minutes.
4. Remove from grill, brush with BBQ Sauce and broil until glazed. Approximately 2 minutes.
5. Set aside until assembly.Brussel Sprouts
1. Heat butter and oil in a large sauté pan over medium high heat.
2. Add brussel sprouts, season and sauté until caramelized. Approximately 5 minutes.
3. Set aside until assembly.Assembly
1. Spoon BBQ Sauce on the back- centre of plate.
2. Top with Brussel Sprouts
3. Place 2 pieces of Glazed Mini Eggplant and Pork Belly on Brussel Sprouts.
4. Top with turnips and Shallot Rings.
5. Place 2 slices of Roasted Elk Loin on Glazed Mini Eggplant.
6. Spoon BBQ Sauce over Elk and serve.