Ancho Chili Rubbed Elk Loin with Sautéed Chanterelles & Lentils

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Elk Rub
Elk loin 1 kg
Maldon salt 375
Club House Pepper, Black Ground 250 g
Club House Coriander Seed, Ground 250 g
Club House Juniper Berries 125 g
Brown sugar 125 g
Club House Allspice, Ground 62 g
Club House Ancho Chili Pepper, Ground 30 g
Charcoal 30 g
Club House Bay Leaves, Whole 3 each
Sauteed Lentils
Dried Lentils 500 g
Butter 14.2 g
Club House Sea Salt, French Mediterranean 5.9 g
Sauteed Chanterelles
Chanterelles 500 g
Fresh peppers 150 g
Club House Sea Salt, French Mediterranean 2.5 g
Butter 14.2 g
Club House Sea Salt, French Mediterranean 5.9 g


This recipe was created for Club House for Chefs by: Christie Peters, Chef Owner of Primal Restaurant and The Hollows in Saskatoon.

For the Ancho Chili Rubbed Elk Loin: Toast spices and blend finely, mix with salt and sugar. Evenly coat the Elk loin with spice mixture and pan sear or grill until medium rare. Let rest.

For the Lentils: Cook lentils in stock or water until tender then drain and add salt and butter.

For the Chanterelles: In a frying pan sauté chanterelles and sear peppers. Finish with salt and butter.

For Serving: Slice rested elk meat and assemble everything on a platter.

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