Wild Game: Roasted Elk Loin Rack Recipe

Enjoy the succulent flavor of elk in this recipe for roasted elk loin rack.

| September/October 2006

Roasted Elk Loin Rack
Serves 4

This recipe is part of a beautiful multicourse meal called Elk Tasting, which includes Elk Loin Chop with Celery Root and Truffle Salt, Elk Liver with Pearl Onions and Quince-Vanilla Bean Gastrique, and Elk and Wild Mushroom Crépinette.

24-ounce elk loin rack, trimmed
1 tablespoon garlic, chopped
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
2 tablespoons olive oil
Kosher or sea salt
Freshly ground black pepper

Red Wine Sauce:

1 to 2 tablespoons olive oil
4 ounces meat trimmings, preferably elk
1 carrot, peeled and diced
2 ribs celery, diced
1 onion, peeled and diced
2 cloves garlic
1 bottle red wine
2 cups demi-glace
2 branches thyme
1 bay leaf
1 tablespoon cold butter

1. Marinate elk in a mixture of garlic, herbs and oil for 2 to 4 hours.

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