Pan Roasted Hawks Hill Elk Ranch Loin
Chris Lateano, South Water Kitchen
Pan Roasted Hawks Hill Elk Ranch Loin with sweet potato puree, green beans, cranberry perserves and Hillside Farms chestnut emulsion
2# cleaned elk tenderloin
3 cloves of garlic
1 bunch of thyme
2T olive oil
Salt and pepper
Over medium high heat cook the elk loin on all sides in the olive oil. When browned, turn temperature down to medium low heat and add butter, whole thyme branches and whole garlic cloves and slowly pan roast until desired doneness.
Sweet Potato Puree
3 sweet potatoes (about 2#)
4 oz of butter
Salt and pepper
Roast sweet potatoes in the oven until tender. Let cool slightly and peel. Puree in a foodmill or food processor and season with the butter, salt and pepper.
4 cups cranberries
1/2 cup water
1 cup sugar
Juice from 1 orange
1 cinnamon stick
Bring to boil all ingredients until cranberries burst about 10 minutes and let cool to room temperature.
1# of green beans
Cook in salted water until tender
2 tablespoons unsalted butter
1 thick slice of bacon (1 ounce), finely diced
1 leek, white and pale green parts only
2 tablespoons white wine
1 1/4 cups chicken stock or low sodium broth
1 cup chestnuts
Salt and freshly ground pepper
In a saucepan, melt 1 tablespoon of the butter. Add the bacon and cook over medium heat until the fat has been rendered, about four minutes. Add the leek and cook, stirring occasionally, until softened (about four minutes). Add the white wine and cook until the pan is almost dry, then add the chicken stock and chestnuts and bring to a boil. Simmer over moderate heat for 3 minutes. Transfer to a blender and puree. Return the chestnut sauce to the saucepan and season with salt and pepper.