Elk in a Smoked Cherry Reduction, With Wild Game E…


Running up to three feet long, the backstrap, or loin, of an elk is a surprisingly tender cut. But it also has little to no marbling, making it the perfect candidate for cooking with Joule. Preparing the elk sous vide ensures the meat won’t dry out or overcook. For this recipe, ChefSteps guest contributor and wild game expert David Draper smokes cherries before reducing them into a simple pan sauce. The result? A complexly flavored main dish that’s sure to be a standout.

*OTHER PEOPLE’S IDEAS: A Series From ChefSteps*<br>
*At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*





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