Cape Gooseberry Glazed Elk Loin
Cape Gooseberry Glazed Elk Loin
January Recipe: Cape Gooseberry Glazed Elk LoinBoniato, Charred Eggplant, Licorice Shiraz Reduction
Serves 6
Boniato
- 2 pounds : boniato sweet potatoes
- 1/3 cup : crème fraîche
- 2 tablespoons : maple syrup
- pinch : cayenne pepper
- to taste : sea salt
Eggplant
- 3 tablespoons : olive oil
- 2 small : Chinese eggplants, halved lengthwise
- to taste : sea salt and freshly ground black pepperp
Gooseberry Glaze
- 1 cup : cape gooseberries, halved
- 1/4 cup : sugar
Venison
- 1 1/2 pounds : elk loin, trimmed
- 2 tablespoons : grapeseed oil
- 1 cup : shiraz wine
- 3 tablespoons : balsamic vinegar
- 1 tablespoon : brown sugar
- 1 pod : star anise
- 1 cup : beef stock
- 2 leaves : sage
- 1/2 ounce : dark chocolate, 85% cocoa
- 1 teaspoon : unsalted butter
- to taste: sea salt and freshly ground black pepper
Presentation
- 1/3 cup : vegetable stock
- 1 tablespoon : unsalted butter
- 12 : asparagus tips, peeled
- to taste : sea salt and freshly ground black pepper
- 4 : cape gooseberries, husk on
- 4 pod : star anise
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