Elk Chops with Colcannon
Grilled elk chops with colcannon, tarragon emulsion, and rosemary charcoal. A luxurious wild game dish by Andrew Zimmern.
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Cooking tools:
- Grill
- Potato ricer
- Mortar and pestle
- Butcher's twine
- Instant-read thermometer
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Colander
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Stove
- Pastry brush
Ingredients
- 1 elk rib rack, 3 to 4 pounds, trimmed
- Oil
- Salt
- White pepper
- 2 stems fresh rosemary
- Colcannon, for serving (recipe below)
- Tarragon sauce, for serving (recipe below)
- Rosemary charcoal, for serving (recipe below)
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