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.  

 

 

 

SIMPLE AND SWEET!

ROASTED RED PEPPER AND WALNUT SPREAD

 

I can still remember the days of my grandmothers cooking. The sweet essence of caramelized onions, and roasted red peppers were always in the air. She must have had over two dozen recipes incorporating red peppers and I now see why.

 

A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant, known scientifically as Capsicum annuum.

 

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2 each Red Bell Peppers ( Roasted )
1 cup Raw Walnuts
2 tablespoons Olive Oil
1 pinch Crushed Red Chili Flakes
3 Garlic Cloves, minced
1 teaspoon Paprika
2 tablespoons Parsley, chopped fine
1 tablespoon Apple Cider Vinegar
1 tablespoon Bragg’s Liquid Amino Acids

Blend all your ingredients in a food processor until it’s a creamy spread. Serve at room temperature with warm bread, crisp cucumbers, or even as a spread on your favorite flatbread. I like mine with fresh arugula, a hint of truffle oil and local goats cheese.

-Thanks Nana!!