Behind the Recipes
Pistachio Encrusted Elk Medallions with Curry Scented Demi Glace by Fossil Farms
INGREDIENTS:
8 4-oz. medallions of elk
1 cup pistachio, ground medium fine
2 medium shallots peeled, and julienned
2 stalks celery, cut into halfmoons
1 medium carrot, peeled diced to 1/4inch cubes
1 tsp. curry powder
2 cups veal or game stock
PREPARATION:
1. In a medium sauce pan over high heat sauté the shallot, celery, and carrot for 2 minutes, the various cuts will be most effective to release the flavor or the vegetables.
2. Add the curry and sauté 1 minute then add the stock, and reduce by half.
3. Strain the sauce through a fine mesh strainer, adjust seasonings, add salt and pepper.
4. Lightly flour the elk, then brush on an egg wash and pack the elk in pistachio.
5. Warm a sauté pan, add a small amount of clarified butter and sear the elk for 2 minutes per side over medium flame being careful not to burn the crust.
6. Allow the elk to rest, plate and garnish with the curried demi.
Prior to plating try dipping a pastry brush in oil or clarified butter and make a few brush strokes on the rim of the plate from the center out.
7. Dust the plate with curry powder, and then lifting the plate to a vertical position let the excess curry powder fall to a sheet of wax paper. The garnish adds a balance of color to the dish and provides a nice aroma.
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