Friday, February 28 2014, 01:49 PM MST
As Aired on February 28, 2014
Recipe Courtesy Daniel Sweisford, Sundance Resort
Huckleberry Soubise, Pumpkin, Sunchokes, and Caramelized Onion
1 Elk Loin
¼ cup Pork Fat
2 sprigs of Rosemary
3 cloves Garlic
¼ cup Butter
¼ cup Grapeseed oil
2 Yellow Onions
3 cloves Garlic
½ cup White wine
¼ lb Unsalted Butter
1pt IQF Huckleberries
1c Blueberry Drinking Vinegar (can be found in most Asian markets)
6 whole All Spice
1Tbs Cumin Seed
2c Chicken Stock
1 medium sized pumpkin squash
1 lb butter
½ cup Light Brown Sugar
½ lb Sunchokes, washed and sliced
½ lb Cippolini Onions or Pearl Onions, peeled
1/4 cup Grapeseed Oil for sautéing
¼ cup white wine
½ lb butter
½ cup chicken stock
Season the Elk Loin generously with salt and pepper. Get a cast iron pan smoking hot and add in the pork fat. Place the Loins in the pan and sear one side. Flip it over and place it in a 400° oven until cooked to desired temperature. I recommend medium rare. Pull the Loin out add in the garlic and rosemary and butter and baste the loin for 1 minute. Set aside to rest for about 3 minutes before cutting and serving.
In a gallon sized pot add the oil and turn on high. Once smoking hot add the onions and garlic and turn down to medium heat and season with salt. Cook the onions and garlic, stirring regularly, until they start to get some brown color. Add in the wine, vinegar, huckleberries, clove, all spice, and cumin. Cook until liquid is reduced by half. Add in the butter and the stock and once again cook down by half. Adjust the seasoning and puree smooth. Store for up to a week in the refrigerator.
Peel the pumpkin, cut it in half and remove the seeds. Cut it into 2” long and ¼” thick pieces. In a pot add the butter and sugar. Melt them together and add in the pumpkin. Cook over low heat until the pumpkin is tender. About 20 minutes.
Assembling the Dish
While cooking the Elk warm up the Huckleberry soubise. In a separate sauté pan heat up the grapeseed oil. Add in the onions and cook on one side until caramelized then flip. Once the other side starts to caramelize add in the sunchokes and sear one side then flip and sear the other side. Once everything has a nice caramel color, add in the wine to deglaze the pan. Then add in the pumpkin, stock and butter. Bring to a simmer and cook until the pumpkin is hot. Strain off the liquid.
Now sauce the plate with the soubise.
Arrange the vegetables on the plate, then cut and plate the Elk.
Serve and enjoy (Serves 4)