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Cape Gooseberry Glazed Elk Loin

January Recipe: Cape Gooseberry Glazed Elk Loin
Boniato, Charred Eggplant, Licorice Shiraz Reduction
Serves 6


  • 2 pounds : boniato sweet potatoes
  • 1/3 cup : crème fraîche
  • 2 tablespoons : maple syrup
  • pinch : cayenne pepper
  • to taste : sea 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.


  • 3 tablespoons : olive oil
  • 2 small : Chinese eggplants, halved lengthwise
  • to taste : sea salt and freshly ground black pepperp
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 cup : cape gooseberries, halved
  • 1/4 cup : sugar
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.


  • 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
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.


  • 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
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.
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