Elk Loin with Baked Sweet Potatoes & Mushrooms
Impress your guests with this wildly delicious meal. Tender grilled elk meat is layered onto sweet potatoes and topped with wild mushrooms and red currant.
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Cooking tools:
- Smoker
- Kitchen thermometer
- Mixing bowl
- Pastry brush
- Grill grate
- Sauce pot
- Fine-mesh sieve
- Saucepan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Ladle
- Spoon
- Tongs
- Spatula
- Kitchen timer
- Aluminum foil
Ingredients
- 2 Medium sweet potatoes
- As Needed olive oil
- 1 Tablespoon Ground Juniper
- 1 Tablespoon ground fennel seed
- 1 Tablespoon Ground black pepper
- 1 Tablespoon smoked sea salt
- 1 (12 oz) elk loin
- 1/2 Pound wild mushrooms
- 1/2 Cup Celery leaves
- 3 Tablespoons sherry vinegar
- 2 Quarts Elk Stock
- 1/2 Bottle red wine
- 6 Sprigs thyme
- 2 bay leaves
- 12 juniper berries
- 1/2 Cup currant jam
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