BBQ Elk Medallions

June 19, 2009 11:48:10 AM PDT
From Chef Dirk Flanigan of The Gage 5 Pieces Elk Leg meat, bone and sinew removed; Portioned into 3 ounce filets

Marinate in fresh cracked Black Pepper, smashed mustard greens, Toasted Garlic and olive oil.

Use just 2 garlic cloves, a handful of black mustard greens and just enough olive oil to coat the meat, place all cold items into a plastic bag and remove air leave sealed overnight in refrigerator.

Mustard Barbeque Sauce:
20 Roma tomatoes
Oil
4 medium Spanish onions, 2 sliced and 2 hot-smoked with hickory or apple wood
10 cloves garlic, smashed
1 pint tomato paste
1 pint molasses
½ pint honey
1 cup Dijon mustard
1½ pints yellow mustard (such as Plochmans)
1 pint cider vinegar
2 tablespoons cumin seeds, toasted and ground
¼ cup cayenne peppers, roasted and chopped
3 tablespoons black pepper, toasted and ground
½ pint Sambal Oelek (or other hot chili paste)

You will have extra BBQ sauce left over

For the Mustard Barbeque Sauce:
Preheat oven to 400°F. Place the tomatoes on a baking sheet and roast in the oven until the skins turn dark brown. Heat oil in a saucepan and add sliced onions, smoked onions, and garlic. Sauté and add tomato paste, browning lightly. Add roasted tomatoes and cook until liquid is reduced by half. Add remaining ingredients, except for sambal. Cook over low heat until the sauce is rich and viscous. Blend Smooth, Add sambal and adjust the acidity and seasoning of sauce.

Grill Elk to Medium Rare make several applications of Bbq Sauce while meat is grilling, serve alongside potato salad and a slice of peppered watermelon.


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