IT'S "GAME" TIME

ROASTED MOUNTAIN RIVER ELK!!

 

I typically don't incorporate too much "Game Meat" into my wine dinners or classes. However, when I tasted this Elk from New Zealand, I knew it would be a winner.

 

Elk is not among the most commonly raised and consumed meats in the United States, but there is a market for the game meat. Many farms raise elk to sell as food, and in some parts of the country restaurants offer elk steak as a main course. This meat has a different taste than beef, which some consumers find preferable. Healthy eaters may also appreciate that elk meat is considered a valuable source of protein.

 

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1 lb. New Zealand Elk Tenderloin

1 teaspoon Rosemary, chopped fine

1 teaspoon Garlic, chopped fine

3 tablespoons White Balsamic

2 tablespoons Olive Oil

1/4 teaspoon Crushed Red Chili Flakes

1 teaspoon Sea Salt

1/4 teaspoon Cracked Black Pepper

 

In a medium mixing bowl, marinade the elk for 1 hour. On high heat, with a small amount of oil, sear the elk on each side for 2 minutes. Transfer to a baking pan and finish roasting in the oven at 375 degrees. Elk tenderloin is very lean and therefore should not be overcooked. I recommend serving it medium-rare which will take approximately 15 minutes in the oven.