ROAST ELK RIB RACK

Ingredients

• Elk Rib Rack
• 1 tablespoon garlic, chopped
• 1 tablespoon thyme, chopped
• 1 tablespoon rosemary, chopped
• 2 tablespoons olive oil
• Kosher or sea salt
• Freshly ground black pepper

Directions

1. Marinate elk in a mixture of garlic, herbs and oil for 2 to 4 hours.
2. Wipe off excess garlic, season with salt and pepper, and sear in a hot sauté pan. Brown on all sides, then place in a 450°F oven and roast for 10 to 15 minutes or until internal temperature is 130°F.
3. While meat cooks, make Red Wine Sauce (instructions below).
4. When meat is done, let it rest 4 to 5 minutes, then slice each loin between each bone into 4 slices and sprinkle with a bit more salt.
5. Fan out loins on a plate and drizzle with wine sauce (excess sauce can be served separately). Serve immediately.

Ingredients for Red Wine Sauce

• 1 to 2 tablespoons olive oil
• 1 carrot, peeled and diced
• 2 ribs celery, diced
• 1 onion, peeled and diced
• 2 cloves garlic
• 1 bottle red wine
• 2 cups demi-glace
• 2 branches thyme
• 1 bay leaf
• 1 tablespoon cold butter

Directions for Red Wine Sauce

1. Pour 1 to 2 tablespoons olive oil in a medium sauté pan and heat for about 1 minute or until the olive oil looks hot and glassy. Immediately add elk trimmings, carrot, celery, onion and garlic; cook over medium-high to high heat until caramel color develops.
2. Pour red wine into pan and scrape the flavorful brown bits as they become cooked onto the pan. Reduce heat and simmer until reduced by three quarters.
3. 3. Add demi-glace, thyme and bay leaf, and simmer until reduced by three quarters. Pour through a fine-gauge strainer, then whisk in the cold butter and season with salt and pepper