Behind the Recipes
Elk Tataki (Thai Salad) by Fossil Farms
Makes 10 servings
INGREDIENTS:
6, 4 oz. Elk Medallions
1 lb. arugla or peppery greens
1 tbsp. vegetable oil
1 cup mirin or rice wine vinegar
juice of 1 lime
2 tbsp. sesame seed
1/4 cup shoyu or aged soy
salt
pepper
PREPARATION:
1. In a large sauté: pan, add vegetable oil and sear over high heat peppered elk medallions for 1 minute on each side, set aside to cool.
2. In a mixing bowl, whisk together the mirin, lime, sesame and shoyu. Slice the elk very thin across the medallion, and place into the mixture, cover and refrigerate for 10 minutes.
3. Arrange greens on the plate, add the Tataki and drizzle some of the mixture on as a dressing.
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