48
|
WINTER
2015
ESCARPMENT
®
epicure
Chipolte smokedmustard
honey roasted, Elk Blade roast
withbirch syrup-glazedcarrots,
beets mini redpotatoes
ingredients...
4 lbbone in lkblade roast
3 tbsphoney
1pcchipotlepepper
3 tbspgrainymustard
1 tsp smokedpaprika
1 sprigofmint
1 tbspof rosemary
1mediumcarrot
2 small beets
7mini redpotatoes
3 tbspbirch syrup
Salt andpepper
directions...
1.
Ina small bowlmix thechipotle, grainymustard, paprika, honey, choppedmint and rosemarywith
awhiskuntil thechipotlepepper hasbrokendown intoapaste likeconsistency.
2.
Season thepastewith salt andpepper, itwill taste strong.
3.
Inacast ironpan, or regular fryingpan if youdon’t haveacast iron, sear theelk roast onall sides
for1minuteeach to trap inall juices.
4.
Rub theelk roast liberallyandplace ina roastingpan.
5.
Peel thecarrotsandbeetsandplace into the roastingpanalongwith thepotatoes.Add just enough
water in thepan to
1
⁄
2
of the sizeof the roast, or usebeef or veal stock if youhave.
6.
Roast ina350°ovenuntil the internal temperature is134° formedium rare, or cook longer if desired.
7.
Once the roast isdonepickout thebeetsandcarrotsandplace ina small fryingpan.Add thebirch
syrupand seasonwith salt andpepper. Placeall cooked ingredientsona servingplateandarrange.
8.
Place the roast liquid ina small pot andbring toaboil, addcornstarchandwaterand thicken to
desiredconsistency, seasonwith salt andpepperand servewith theplatter.
|E|
Rob Lussier is HeadChef at CaféChartreuse, DowntownCollingwood. His Elk is fromBlackAngus FineMeats&Game in Thornbury.
RECIPE | ROBLUSSIER PHOTO | CLAYDOLAN
y
y
