Jul 17 2026
Restaurants›The Fig Tree Restaurant›Elk Chop Recipe

Elk Chop Recipe

Inspired by The Fig Tree Restaurant
Time1h
Serves4

Peppercorn Crusted Grilled Elk Chop with Horseradish Spätzle, Bacon-Braised Red Cabbage, and Boursin-Dijon Sauce

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Ingredients

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Elk Chop

Horseradish Spätzle

Bacon-Braised Red Cabbage

Boursin-Dijon Sauce

Method

Elk Chop

  1. 1

    Prepare the Elk Chops

    Season the elk chops with salt and crush the black peppercorns. Press the crushed peppercorns onto both sides of the elk chops. Heat olive oil in a grill pan over medium-high heat and grill the chops for about 4-5 minutes on each side, or until desired doneness.

Horseradish Spätzle

  1. 2

    Make the Spätzle

    In a mixing bowl, combine flour, eggs, milk, horseradish, and salt. Mix until a smooth batter forms. Boil a large pot of salted water. Use a spaetzle maker or a colander to drop small amounts of the batter into the boiling water. Cook until they float to the top (about 2-3 minutes). Remove with a slotted spoon and toss with butter.

Bacon-Braised Red Cabbage

  1. 3

    Braised Red Cabbage

    In a large skillet, cook chopped bacon over medium heat until crispy. Add the shredded red cabbage, apple cider vinegar, sugar, salt, and water. Stir to combine and cover. Let it simmer for about 30 minutes until the cabbage is tender.

Boursin-Dijon Sauce

  1. 4

    Prepare the Sauce

    In a saucepan, combine Boursin cheese, Dijon mustard, and heavy cream. Heat over low heat until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.

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