Elk & Beets

Ingredients

SERVINGS: 4 Serving(s)

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.