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Entree

Elk Medallions with Lingonberry Sauce

Marinade Ingredients

1/2 cup olive oil
2 tablespoons port
1/4 cup fresh basil, chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Ingredients

3 pounds elk tenderloin
1 14.3oz jar lingonberries
1 teaspoon garlic, minced
1/2 large red onion, diced
1 teaspoon demi-glace base or
1 cube beef bouillon
3 tablespoons port
Salt and pepper to taste

Method

Combine all of the marinade ingredients in a large zip lock bag.  Cut the elk tenderloin into eight, 6-ounce servings approximately 1-inch thick.  Marinate for at least 1 hour or as long as overnight.

For the sauce: combine the lingonberries, garlic, red onion, demi-glace base and port in a small sauce pan. Simmer for 15 minutes.  Adjust seasonings.

On a hot grill, grill the elk for 2 minutes approximately per side for rare. Grill for 3 minutes per side for medium rare. Remove from the heat, cover with foil and let rest for 4 to 5 minutes. Serve medallions on a pool of the lingonberry sauce. 

Serves eight.

Chicken Brunswick Stew

Ingredients

1/4 cup butter
2 pounds chicken, boned and chopped
1 cup onions, sliced
1 large potato, chopped 2 carrots, sliced
1 stalk celery, sliced 2 zucchini, sliced
1 1/2 cups mushrooms, sliced
1 tablespoon fresh parsley, chopped
1/2 teaspoon basil
1/2 teaspoon celery salt
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon thyme
1/8 teaspoon nutmeg
1 tablespoon cider vinegar
2 cups white wine
2 cups creamed corn
1/4 cup butter
1/3 cup flour
3/4 cup half-and-half

Method

In a large stock pot, sauté the chicken in butter and remove. Add the onions, potato, carrots, celery, zucchini, mushrooms, and seasonings. Sauté until just tender. Add the vinegar, wine, corn, and browned chicken.

In a small sauce pan, melt the butter and stir in the flour. Cook for 2 minutes. Slowly whisk in the half-and-half, stirring constantly until thickened. Blend into chicken-vegetable mixture and simmer for 15 minutes.

Serves eight. Suggested wine: Parducci, Chablis.

Turkey & White Bean Chili

Ingredients

1 pound ground turkey
3 tablespoons olive oil
2 green onions, chopped
2 cloves garlic, chopped
1 green pepper, chopped
2 ribs celery, chopped
1/4 cup cilantro, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
Dash of cayenne
1/2 cup chicken stock
2 4-ounce cans diced green chiles
1 tablespoon canned jalapeños, diced
1 15-ounce can northern beans
1 15-ounce can kidney beans
1 14-ounce can diced tomatoes
1/2 cup grated cheddar
Sour cream for garnish

Method

In a large stock pot, sauté the onions, garlic, green pepper and celery in the olive oil until just tender. Add the turkey and brown.  Add the cilantro, chili powder, cumin, salt, pepper, cayenne, and chicken stock. Simmer 15 minutes.

Mix in the green chiles, jalapeños, beans and tomatoes.  Simmer 40 minutes.

Adjust seasonings. Add more cayenne if you like it hot. Garnish with cheddar cheese and a dollop of sour cream.

Serves eight.