Enjoy the Succulent Flavor of Elk in this Recipe for Roasted Elk Rib Rack.
- 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
- Marinate elk in a mixture of garlic, herbs and oil for 2 to 4 hours.
- 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.
- While meat cooks, make Red Wine Sauce (instructions below).
- 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.
- 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
- 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.
- 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. 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