Elk Recipe
roasted pear, coffee, parsnips, blue barley, foie gras-stout glaze
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Ingredients
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Main Ingredients
For Glaze
Method
Preparation of Ingredients
- 1
Prepare the Elk
Season the elk meat with salt and black pepper. Let it marinate at room temperature for about 30 minutes.
- 2
Prepare the Pears
Slice the pears in half and remove the core. Drizzle with olive oil and sprinkle with a pinch of salt.
- 3
Prepare the Parsnips
Peel and chop the parsnips into even-sized pieces. Toss with olive oil, salt, and pepper.
- 4
Cook the Blue Barley
Rinse the blue barley under cold water and cook according to package instructions, usually simmering in water for about 30-40 minutes until tender.
Roasting and Glazing
- 5
Roast the Elk and Vegetables
Preheat the oven to 400°F (200°C). In a roasting pan, place the elk and surround it with the prepared pears and parsnips. Roast for 20-25 minutes for medium-rare.
- 6
Make the Glaze
In a saucepan, melt butter over medium heat. Add chopped shallots and minced garlic, sautéing until soft. Stir in brown sugar and balsamic vinegar, letting it simmer for 5 minutes.
- 7
Glaze the Elk
During the last 5 minutes of roasting, brush the elk with the prepared glaze, ensuring an even coating.
Serving
- 8
Plate the Dish
Once the elk is done, let it rest for 10 minutes. Slice and serve on a plate with roasted pears, parsnips, and a side of blue barley.