Elk & Beets
Ingredients
Spiced Beets
- 1½ quarts water
- Salt and pepper to taste
- 5—6 medium-sized red beets, de-stemmed and peeled, medium diced
- 3 cloves garlic
- 1 cup orange juice
- 1 tablespoon juniper ash (optional)
Poached Parsnips
- 1 quart vegetable stock
- 1 bouquet garni
- 2 star anise pods
- 2 garlic cloves
- 5 large parsnips (peeled, cut to ¾-inch rounds)
Elk
- 4 (5-ounce) elk steaks
- Salt and pepper (generous amount of each)
- 2 ounces grapeseed oil
- Maldon salt (a pinch per steak)
Suggested Garnishes
- Charred red onion rings
- Fresh beet or pea shoots
- Fresh fennel rings and/or fronds
- Micro amaranth
Instructions
- For spiced beets, bring water to a boil with 2 tablespoons of salt. Add beets and garlic; boil until beets can be pierced easily with the tip of a knife. Strain mixture and put the beets and garlic into a high-speed blender along with orange juice and ash. Blend until mixture is smooth and shiny. If available, strain though a fine mesh sieve 3 times before serving. Taste and add more salt and pepper if needed. For the parsnips, bring vegetable stock, bouquet garni, star anise, garlic and salt to a boil. Add parsnips. Cook until parsnips can be easily pierced with the tip of a knife (about 12—15 minutes). Strain and reserve. For the elk, generously coat each steak with salt and pepper on all sides 1 hour before you plan to cook. Bring a large cast-iron pan to a screaming hot temperature (add oil, being careful not to splash it on yourself). Add steaks to pan, searing each side for 3 minutes (to reach medium-rare temperature). Rest steak for 5—10 minutes to allow juices to redistribute throughout the meat. Slice steak to desired thickness, and finish sliced pieces with a pinch of Maldon salt.
Notes
N.A.T.I.V.E. Central Campus, Kayenta
Top: C-CAP Student Team 2018
Middle: C-CAP Student Team 2019
Bottom: Mentor: Justin Pioche, Owner/Chef of Pioche Food Group, LLC, Navajo Nation
