"Pistachio and Pine Nut Crusted Elk Medallions with Wild Mushroom and Bacon Bread Pudding and a Cherry-Sage Reduction Sauce"
"It is time to inject some real flavor into traditional western or Rocky Mountain cuisine."
Also earn How To Make a Creole Seasoning Blend See Below!
Feeds 4-6 People Perfect for entertaining!
"This is 5 star Idaho Gourmet Free Range Rocky Mountain Elk Recipe."
Boise Idaho 11/15/2010
"Compliments of Chef Ryan M. Lancaster, Flavors Catering Boise Idaho U.S.A."
http://flavorscatering.blogspot.com/
8 Elk tenderloins
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon Essence plus 1/2 teaspoon, recipe follows
4 tablespoons olive oil
1/4 cup toasted and ground pine nuts
1/4 cup toasted and ground pistachios
1/2 cup bread crumbs
1/3 cup Dijon mustard
Wild Mushroom and Bacon Bread Pudding, recipe follows
Cherry-Sage Reduction Sauce, recipe follows
Fresh sage leaves or chopped parsley, for garnish
Preheat the oven to 400 degrees F.
Season the elk with the salt, pepper and 1 tablespoon of the Essence. Place a 12-inch skillet over medium-high heat. Add 2 tablespoons of the olive oil to the pan and once the pan is hot, sear the elk on one side for 1 minute, and use tongs to sear the other side for 1 minute. Remove elk from the pan and allow to cool completely.
In a medium bowl combine the pine nuts, pistachios, bread crumbs, 1/2 teaspoon of Essence and the remaining 2 tablespoons of olive oil. Toss well.
Once the elk is cool enough to handle, rub with the mustard, using about 1 1/2 tablespoons of mustard per. Dredge each medallion into the bread crumb mixture to evenly coat. Place the elk in a skillet and roast in the oven 15 to 20 minutes or an instant read thermometer inserted into its center registers 140 degrees F for medium-rare.
To serve the dish, cut the bread pudding into squares. Place a portion of the bread pudding in the center of a warmed entree plate. Slice the elk and place around the bread pudding. Spoon 1/4 cup of the sauce around the plate and garnish with fresh sage leaves or chopped parsley.
Wild Mushroom and Bacon Bread Pudding:
1 tablespoon unsalted butter
1 tablespoon olive oil
4 ounces thick-cut bacon, diced into 1/2-inch pieces
1/2 cup diced onion
1 teaspoon minced garlic
8 ounces wild and exotic mushrooms, 1/2-inch diced
1/2 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
4 cups day-old French bread, cubed into 1-inch pieces
2 cups heavy cream
1 cup whole milk
6 eggs
3/4 cup grated Parmigiano-Reggiano
1 tablespoon Essence, recipe follows
Preheat the oven to 375 degrees F. Grease a 7 by 11–inch casserole dish with the butter and set aside.
Place a 10-inch skillet over medium heat. Once the pan is hot, add the olive oil and the bacon to the pan and cook, stirring often, until most of the fat is rendered and the bacon is browned and crispy, about 8 minutes. Remove the bacon from the pan to drain on paper towels. Add the onions to the pan and saute until translucent, about 3 to 4 minutes. Add the garlic, mushrooms and thyme and cook until the mushrooms have wilted, and most of the liquid has been reduced, about 10 to 12 minutes. Season the mushrooms lightly with salt and pepper. Remove the pan from the heat, and place the mushrooms in a large bowl. Allow the mushrooms to cool completely, and then add the bread.
In a separate bowl, whisk together the cream, milk, and eggs and 1/4 cup of the cheese. Season the mixture with the Essence, the salt, and pepper. Pour the egg mixture over the bread and mushrooms. Fold in the crispy bacon and allow mixture to sit for at least 30 minutes, and up to 2 hours. Once the bread has absorbed most of the custard, pour into the prepared casserole dish and sprinkle the top with the remaining 1/2 cup Parmesan. Bake until golden brown and set in the center, about 35 to 40 minutes.
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Inactive Prep Time: 30 minutes
Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Cherry-Sage Reduction:
2 teaspoons olive oil
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1/2 cup dry red wine
2 teaspoons chopped fresh sage leaves
1/4 cup dried cherries
1 1/2 cups veal stock
Kosher salt and freshly ground black pepper
2 teaspoons cold unsalted butter
Sage or chopped parsley leaves, for garnish
Place a 10-inch skillet over medium heat and add the olive oil to the pan. Once the oil is hot, add the shallots and garlic to the pan. Cook, stirring often until the shallots are translucent, about 1 minute. Deglaze the pan with the red wine and raise the heat to medium-high. Add the sage and cherries to the pan and continue to cook the wine until it is reduced to about 2 tablespoons, about 3 minutes. Add the stock to the pan and bring to a boil, reduce to a simmer, and cook until reduced to 1 cup, about 10 minutes. Season with salt and pepper and swirl in the cold butter. Serve immediately or cover to keep warm until ready to serve.
If you enjoy this recipe please leave us a comment!
"Idaho Elk Cuisine, Elk Recipe, Recipe 5 Star Elk Medallions!
Rocky Mountain Elk Backstrap The "Best Elk I have Ever Had."
Monday, November 15, 2010
Wednesday, November 10, 2010
Rocky Mountain Elk, Photography Of "Big Bulls"
Click On Photo To Elnarge.
http://www.lostcreekimages.com/ is who supplies "Sportsman's Warehouse" with wild Bull Elk Photography nation wide and is now offering these fantastic photographs direct to the consumer.
This perticular Bull is a "Big Ol' Knarly Stinky Bull About To Rut". He has massive length and girth on his rack. Drop tines should tell the story.
Elk Photography In Idaho, Montana, Wyoming, Utah, New Mexico
Rocky Mountain Elk
Click On Photograph to emlarge. Big time bull during a full bugle.
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Idaho Elk Photo's Photographs, Lost Creek Images
"Click On photograph of this Rocky Mountain Elk Photo"
Big Bull In Idaho Photo. There are many more big bull elk in Idaho to be seen. If you have a chance you should go to www.lostcreekimages.com to seem more big elk photo's of Idaho, Montana, Utah, Wyoming. To see elk up close is to be there. These immages of massive bull elk in Idaho is a testament to Idaho Fish and Games commitment to excelence. To see a bull elk photo is also knows as a photograph of a bull elk in a natureal setting with cow elk off in the distance. When interviewed the photographer had this to say. "I have seen many bull elk on this public land here in Idaho and now with these photograph's of the ELK many others can enjoy them in their natural setting just being content and healthy."
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