1859_Nov_Dec_2017_final

farm to table
Cocoa-braised Elk Shoulder
with Red Cabbage and Horseradish Cream
PORTLAND / Park Kitchen
SERVES 12
Oregon Recipes
Discovering Elk Flavors
FOR ELK
3 tablespoons canola oil
5 pounds elk shoulder, bone
out and cleaned of silver
skin, cut into 1-inch chunks
2 red onions, julienned
1 carrot, chopped
2 stalks celery, chopped
½ cup cocoa powder
1 cup bittersweet chocolate
chips
2 cups red wine
1 cup ruby port
10 ounces crushed whole
tomatoes
1 tablespoon salt
12 black peppercorns
5 bay leaves
2 quarts meat stock
FOR HORSERADISH CREAM
1 cup sour cream
2 tablespoons prepared
horseradish
½ teaspoon salt
FOR BRAISED RED CABBAGE
1 head red cabbage,
julienned
1 cup red wine
1 cup meat stock
1 tablespoon sweet paprika
2 teaspoons salt
2 tablespoons butter
Blueberry-Fig Chutney for Elk
PORTLAND / Dick’s Kitchen
YIELDS 16 OUNCES
1 cup sherry, preferably Amontillado
1 bay leaf
1 tablespoon fresh rosemary, or 1 tablespoon dry
5 juniper berries (lightly tap with a spoon or side of knife
to crack)
½ cup water
1 pound fresh or frozen huckleberries or blueberries
4 ounces dry calmyrna figs, stems removed and chopped
by hand or food processor
½ teaspoon sea salt
Place sherry, bay leaf, rosemary, juniper berries and water in a
small pot, bring to boil and lower to a simmer. When the mixture
is reduced by half, strain and reserve liquid. Discard the aromatics
and return the liquid to the pot with berries, figs and sea salt.
Simmer, folding ingredients together in the pot. The berries will
release liquid. Continue cooking at a low simmer until the liquid
becomes syrupy. Let cool and refrigerate, then serve warm over
elk burger patties or other game.
FOR ELK
Season the cubed elk meat well with salt and pepper. In a
large stainless steel pan, heat the oil and brown the elk on
all sides and place in braising pan. In the same pan add the
onions, celery, carrots and lightly caramelized. Add the port
and red wine, reduce by one half.
Add the remaining ingredients and bring to a boil, then pour
over the seared elk in the braising pan. Cover the braising pan
with a lid and braise at 300 degrees for three to four hours.
The elk, when cooked properly, should be yieldingly tender to
the touch. Cool to room temperature, remove the cooked elk
and reserve.
Puree the braising liquid and vegetables, or alternatively,
pass braising liquid through a fine mesh strainer. Chill
and reserve.
FOR HORSERADISH CREAM
In a stainless bowl mix 1 cup sour cream, 2 tablespoons
prepared horseradish and ½ teaspoon salt.
FOR BRAISED RED CABBAGE
Put all ingredients into a medium-sized stainless steel pot
with a lid. Bring to a gentle simmer and cook for about 40
minutes. The end product should be fairly sauce-y.
TO SERVE
Put warm cabbage on the plate and spread it out. Add a
few chunks of warm braised elk to the plate and top with
horseradish cream.
Find additional recipes at 1859oregonmagazine.com/recipes
44 1859 OREGON’S MAGAZINE NOVEMBER | DECEMBER 2017