Elk tastes more like lean beef than venison and this preparation from The Nicolett is the perfect way to enjoy its delicate flavour and texture.
Ingredients
- Elk Loin 4 oz, cut in small dice
- Anaheim Peppers 2, roasted and peeled
- Poblano Pepper 1
- Tomatillos 4, roasted
- Egg Yolk 1, whisked
- Minced Chives 1 tsp
- Minced Shallot 1 tsp
- Salt to taste
- Texas Olive Ranch or other Extra Virgin Olive Oil
- Flatbread or Tortilla for serving
Cook It
- Finely dice the roasted and peeled Anaheims and the poblano; combine.
- Place the roasted tomatillos in cheesecloth and squeeze, reserving only the juice.
- Combine the elk, pepper mix, egg yolk, chives and shallot in a bowl with 2 tsp tomatillo juice and 1 tsp olive oil. Mix until well combined. Add salt to taste and add more tomatillo juice if you like more acid. Mix well to combine.
- Place the tartare mix into a ring mold (or biscuit cutter) in the center of a serving plate.
- Dress with olive oil around the base of the tartare, and a pinch of salt on top. Serve with your favourite flatbread or tortilla.
