• The Marine Room
  • Reservations FIND A TABLE NOW Powered by : Opentable.com
    Home > About > Featured Recipe

                                                                                                                                                                                                                                                                                                             

    Chefs Featured Recipe

    December Recipe: Cape Gooseberry Glazed Elk Loin
    Boniato, Charred Eggplant, Licorice Shiraz Reduction

    Serves 4

    Boniato

    2 poundsboniato sweet potatoes
    1/3 cupcrème fraîche
    2 tablespoonsmaple syrup
    pinchcayenne pepper
    to tastesea salt

    Preheat oven to 450°F. Wrap potatoes individually in foil. Bake until soft in center. Peel.  Place pulp in mixing bowl. Mash until smooth. Fold in crème fraîche and maple syrup. Season with cayenne and salt. Keep warm.

                                                                                                                                                                                          

    Eggplant

    3 tablespoonsolive oil
    2 smallChinese eggplants, halved lengthwise
    to tastesea salt and freshly ground black pepper

    Add olive oil to large skillet over medium high heat. Slice eggplant in half lengthwise. Season with salt and pepper. Sear 2 minutes on each side or until tender. Keep warm.

                                                                                                                                        

    Gooseberry Glaze

    1 cupcape gooseberries, halved
    1/4 cupsugar

    Add gooseberries and sugar to saucepan over medium heat. Crush berries with fork. Simmer 5 minutes to syrupy consistency. Strain through coarse sieve. Set aside.

                                                                                                                                                                                                                                                                                                                                             

    Venison

    1 1/2 poundselk loin, trimmed
    2 tablespoonsgrapeseed oil
    1 cupshiraz wine
    3 tablespoonsbalsamic vinegar
    1 tablespoonbrown sugar
    1 podstar anise
    1 cupbeef stock
    2 leavessage
    1/2 ouncedark chocolate, 85% cocoa
    1 teaspoonunsalted butter
    to tastesea salt and freshly ground black pepper

    Cut elk into eight 3-ounce medallions. Season with salt and pepper. Add oil to large skillet over high heat. Sear medallions 30 seconds on each side. Transfer to baking sheet. Set aside. Return skillet to stove top. Add shiraz, vinegar, sugar and star anise. Reduce to thick syrup. Add beef stock and sage. Reduce by half. Remove from heat. Whisk in chocolate. Season with salt and pepper. Strain through fine sieve. Whisk in butter. Keep warm.

                                                                                                                                                                                                                                                                                                              

    Presentation

    1/3 cupvegetable stock
    1 tablespoonunsalted butter
    12asparagus tips, peeled
    to tastesea salt and freshly ground black pepper
    4cape gooseberries, husk on
    4 podsstar anise

    Preheat broiler to high. Add stock, butter, asparagus, salt and pepper to saucepan over medium high heat. Cover. Simmer 1 minute or until al dente. Spoon boniato into 2-inch ring in center of warm serving plate. Place eggplant beside boniato. Spoon gooseberry glaze on top of elk. Place under broiler 30 seconds or until desired doneness. Spoon sauce onto plate. Place elk on top. Garnish with asparagus, gooseberry and star anise.