Ancho Chili Rubbed Elk Loin with Sautéed Chanterelles & Lentils | Club House for Chefs

Ingredients

• Elk Rub | Serves 4
• 1 kg Elk loin
• 375 Maldon salt
• 250 g
• 250 g Club House ® Coriander Seed, Ground
• 125 g Club House ® Juniper Berries
• 125 g Brown sugar
• 62 g Club House ® Allspice, Ground
• 30 g Club House ® Ancho Chili Pepper, Ground
• 30 g Charcoal
• 3 each Club House ® Bay Leaves, Whole
• Sauteed Lentils | Serves 4
• 500 g Dried Lentils
• 14 1/5 g Butter
• 5 9/10 g Club House ® Sea Salt, French Mediterranean
• Sauteed Chanterelles | Serves 4
• 500 g Chanterelles
• 150 g Fresh peppers
• 2 1/2 g Club House ® Sea Salt, French Mediterranean