by Chef Ryan Murray, La Caille
- 12oz Elk chop rib lion
- 5oz Olive oil
- 32oz Rich Beef Stock
- 6oz Red wine
- 2oz Warm water
- 1.5oz Raspberry vinegar
- 2 Shallots peeled and sliced
- 4 Cloves garlic
- 2 Thyme sprigs
- 1 Rosemary sprigs
- 1 ½ Cups Dark chocolate (Good quality)
- 2oz Butter
Shallot Confit
- 3 Shallots
- ½ cup Red wine
- ½ cup Red wine vinegar
- 1/8 cup Brown sugar
Honey Wine Gastrique
- 2 cups Slide Ridge honey wine vinegar
- Juice of a half an orange
Prep:
Chocolate Bordeaux Sauce
Sauté shallots and garlic in 1 teaspoon of butter when they start to color add the wine, and vinegar, and reduce until almost dry add the stock and water turn up the heat and reduce by half. To finish right before you serve it, bring back to a simmer and whisk in the chocolate, and the rest of the cold butter.
Honey Wine Gastrique
Place the vinegar and juice in a small pan, turn on low heat, and reduce until syrup like.
Shallot Confit
Slice shallots, place in a pan cover with the liquids and sugar and turn on the heat very low and cook and reduce until liquid is gone, this should take 25-30 minutes.
Elk chop
Cut the elk in to two 6oz portions. Place a oven proof sauté pan on high heat, add olive oil, when oil starts to smoke add the seasoned elk chops and brown on all sides and place in to the oven and cook until desired temperature. (Rare 120-125 medium rare 130-135 medium 140-145 medium well 150-155 well NOT RECOMMENDED!
