Ancho Chili Rubbed Elk Loin with Sautéed Chanterelles & Lentils
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| Ingredients | Quantities |
|---|---|
| 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 |
Instructions
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.
