Rack Of Elk Recipe
Pomegranate Gastrique, Cashew, Shishito Peppers
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Ingredients
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Meat
Gastrique
Garnish
Method
Preparation of Elk
Season and Sear the Elk
Preheat your oven to 375°F (190°C). Season the elk rack generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat and add a splash of olive oil. Sear the elk on all sides until browned, about 3-4 minutes per side.
Roast the Elk
Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 130°F (54°C). Once done, remove from the oven and let rest for 10 minutes.
Preparation of Gastrique
Make the Gastrique
In a saucepan, combine pomegranate juice and sugar over medium heat. Stir until sugar dissolves, then bring to a simmer. Allow to reduce until it thickens slightly, about 10-15 minutes. Stir in red wine vinegar and simmer for another 5 minutes. Remove from heat.
Preparation of Garnish
Toast the Cashews
In a small pan, toast the cashews over medium heat until golden brown, about 3-5 minutes. Stir frequently to avoid burning.
Plating
Serve the Dish
Slice the rack of elk into chops. Plate the elk with a drizzle of pomegranate gastrique, topped with sautéed shishito peppers and toasted cashews.