"Recipes from the Chef's Kitchen"

The Main Item
Ingredients:
1)   12 ounces of  Elk Loin
2)   2 each  Purple Top Turnips cut into ½ inch dice
3)   2 each  Zucchini cut into ½ inch dice
4)   ½ C.  Wild Mushrooms
5)   ¼ C.  Sliced Chives
6)   ½  C.  Court Bouillon (vegetable stock)
7)   ½ Lb.  Butter, Cold

Preparation:
1)   Season the Elk with salt and pepper. Heat a pan with a small amount
       of canola oil. Sauté the Elk for one minute, then turn and sauté for one
       minute more. Place the pan in a 400 degree oven for approximately five
       minutes for medium rare. Remove the Elk from the oven and let it rest in
       a warm place.

2)   Heat eight cups of water with two tablespoons of salt. When it comes
       to a boil, add the Turnip and cook until slightly tender, remove and cool
       in ice water then remove to a plate. Repeat the process with the Zucchini.
       Clean the mushrooms by wiping with a kitchen towel, then sauté in hot
       canola oil until slightly soft, season them with salt and pepper.

3)   Cut the butter into cubes and keep cold, heat the vegetable stock in a
       sauce pan to a boil, turn the heat to medium then slowly and the butter in
       small amounts while whisking. When all of the butter has been incorporated,
       season with salt and pepper, and hold warm on the side.

4)   To complete the dish, place the zucchini, turnip, mushrooms, and chives
       with three ounces of the butter sauce and salt and pepper in a sauce pan.
       Heat until the liquid is reduced by ¼ . Spoon the vegetable mixture on the
       center of a warm plate, slice the elk into thin slices and place on top of the
       vegetables. To finish, place one tablespoon of the mostarda on top of the elk.

The Mostarda
Ingredients:
1)   12 oz. Prune, quartered
2)   12 oz. Dried figs, quartered
3)   3 oz. Golden Raisins
4)   1 ½  cup Fig Vinegar
5)   1 sprig Fresh Rosemary
6)   1 Cinnamon Sticks
7)   1 ½ Tbs. Honey

1)   Combine everything in a pot and simmer very slowly, stirring to break
       fruit up, until hardly any liquid remains.
2)   Remove the rosemary and cinnamon.

- 

- 
Rolls and Muffins at the Red Sage Restaurant - top left
The Red Sage Martini - top right
Salmon at the Red Sage Restaurant - bottom left
Berry dessert at the Red Sage Restaurant - bottom right

---

Good Eating!!!

To Previous Page