Elk Steak with Sour Cherry Wild Mushroom Sauce, Truffle Potato Pave, Roasted Beets, and Savoy Cabbag

Name: Elk Steak with Sour Cherry Wild Mushroom Sauce, Truffle Potato Pave, Roasted Beets, and Savoy Cabbag
Ingredients: 6 - 5 to 6 oz (140 to 170 g) elk rib-eye steaks; 6 slices smoked bacon; Sea salt; fresh pepper; 1/4 cup (60 mL) sweet onion, sliced; 1 Tbsp (15 mL) unsalted butter; 1 1/2 cups (350 mL) wild mushrooms; 1 Tbsp (15 mL) garlic, minced; 3 Tbsp (45 mL) sour cherries; 1 tsp (5 mL) butter; 1/2 cup (125 mL) cream; 1 egg yolk; 1/2 cup (125 mL) fresh parsley, chopped; Nutmeg, to taste; 3 large potatoes, thinly sliced; 1 oz (28 g) black truffles, very thinly sliced; 2 cups (500 mL) Grana Padano cheese, grated; 6 red beets; 2 Tbsp (30 mL) maple syrup; 1 cup (250 mL) Savoy cabbage, washed, thinly sliced; 1/2 cup (125 mL) whipping cream (35 percent); Tapioca starch, as needed

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Game meats such as elk and bison are becoming more widely available and provide a flavourful and healthy alternative to traditional red meat proteins.

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