Seared Elk Loin with Mushroom, Celery Leaves, Pea Tips & Mustard Vinaigrette
Cooking wild food isn’t about covering up the flavor of game meats & birds. It’s about accentuating them, pairing them, curating them. It’s also not just for ea
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Plate
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Peeler
Ingredients
- 20 ounces elk loin, center cut, rubbed with oil and salt
- 2 cups celery tips including young leaves
- 2 cups pea tips
- 6 ounces cremini mushrooms, sliced very thin
- 2 ounces reggiano parmesan, shaved into curls
- 6 pink radishes sliced thin lengthwise
- 2T lemon juice mixed with 5T extra virgin olive oil
- Half a cup or so of the Mustard Vinaigrette
- 6T Dijon mustard
- 4T cider vinegar
- 1/4 cup hazelnut oil
- 1/4 cup peanut oil
- 1/2 cup cream
- 3T chopped chives
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