Wednesday, February 22, 2006

Who Let the Elk Out?

Who! Who! Who!
Aside from my incorrigible need to reference a bad pop song, I'll answer the question. I let the elk out..of the freezer, served it up on a plate, and ate it. And I liked it.
For Christmas, my in-laws were kind enough to bring along a fair amount of this fine tatonka to serve up as our Christmas Eve dinner. For being unfamiliar with the nature of elk, outside of its cameo appearances in Dances with Wolves (I was just made aware that they were Buffalo [thanks, Dad]. Besides, they're all big, hairy, edible beasts to me), we were quite pleased with it's taste; not gamey, like one would have expected. The holidays did not entirely exhaust our supply of the elk. So I went ahead and took care of that.
I'll also mention that I have officially used my last bottle of pomegranate juice. So you can all breath a collective sigh of relief and sleep a little better tonight.

Pomo-Garlic Elk

with Mediterranean Muhammara
Pomegranate Elk

Pomo-Garlic Elk
1 lb elk loin
2 c pomegranate juice
2 cloves garlic, minced
salt and pepper

Muhammara Sauce
1 red bell pepper
1/2 cup walnut, chopped
1 jalapeno, seeds and stem removed
1/4 c bread crumbs
1/2 tsp olive oil
1 tsp lemon juice
1/2 cup pomegranate juice
1/2 tsp palm sugar (or white)
dash of cumin
salt and pepper

Elk Directions:
1. Boil 2 cups of pomegranate juice* and reduce liquid to half its volume ( 1 cup).
2. Season the elk with salt, pepper and garlic. Cover in the syrup and marinate for 1-8 hours.

Muhammara Directions:
1. Boil pomegranate juice* down to half it's liquid volume (1/4 c). Add sugar and dissolve.
2. Julienne and roast the bell pepper in an oven until blistered, about 10 minutes.
3. Process all ingredients in food processor until they are a pureed, dip-like texture.

Monkey Notes:
Reducing the pomegranate juice by half of its volume is considered 'pomegranate syrup'. Boil it down even further, and you've got yourself a 'pomegranate molasses'. The flavors of each are strikingly different. As one might expect, the molasses has almost a pungent and bitter bite to it. Try for yourself, and see what you get.


At 7:40 AM, Blogger Brendon said...

Great post!


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