Tenderloin of Elk with Sweet Potato Red Cabbage Swiss Chard and Gingerbread Sauce
|For sweet potato cakes|
|Sweet potatoes||4 , peeled and sliced, lengthwise, 1/4 inch thick|
|Idaho potatoes||2 , peeled and sliced, lengthwise, 1/4 inch thick|
|Granny smith apple||1 , peeled, cored and thinly sliced|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Grated parmigiano reggiano cheese||1⁄4 Cup (4 tbs)|
|Minced shallot||1 Tablespoon|
|Finely chopped parsley||1⁄2 Tablespoon|
|Grated nutmeg||To Taste|
|White pepper||To Taste|
|For braised red cabbage|
|Red onion||1⁄3 , finely julienned|
|Red cabbage||1⁄2 Medium, sliced paper thin|
|Brown sugar||1 Tablespoon|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Ground cloves||1 Pinch|
|Canola oil||1 Tablespoon|
|Elk tenderloin/Pork loin rubbed with ground caraway seed prior to browning||1 1⁄2 Pound|
|For swiss chard|
|Swiss chard/Spinach||1⁄2 Pound|
|For gingerbread sauce|
|Veal brown sauce/Red wine sauce||10 Ounce|
|Gingerbread cookie||2 Ounce (1 Piece)|
1)Preheat oven to 350 degrees F.
2)Grease baking sheet.
3)To prepare sweet potato cakes, in a stainless steel bowl, mix the ingredients and spread over baking sheet. Bake for 40 minutes until firm. Let cool.
4)Using cookie cutter, cut out 2 inch circles out of the potato mixture.
5)Now prepare the cabbage, in a saucepan, heat butter ove medium heat and stir fry onion.
6)Add cabbage to saute and make soft.
7)Dust in sugar and combine. Add in wine, stock and reduce volume.
8)Simmer until cabbage is cooked and dry. Add cloves.
9)To prepare elk, brown elk evely ove medium heat.
10)Roast in a roasting pan for 12 minutes over medium rare.
11)To prepare Swiss chard, heat butter to soften chard and season it.
12)Now prepare gingerbread sauce by heating brown sauce over medium heat, adding crushed cookie into this and simmering for 5 minutes. Strain.
13)On serving plates, place one potato cake in the center, with hot cabbage on top filling cookie cutter to the brim. Thus you get a 2 layered circle with potato at bottom and cabbage on top. Place in hot chard on top. Coat plate with ginger bread sauce.
14)Make 16 slices of meat and place 4 around each potato.
Serving size: Complete recipe
Calories 4630 Calories from Fat 1088
% Daily Value*
Total Fat 124 g190.6%
Saturated Fat 54.5 g272.4%
Trans Fat 0.1 g
Cholesterol 1328.9 mg443%
Sodium 4347.3 mg181.1%
Total Carbohydrates 601 g200.3%
Dietary Fiber 82.8 g331.1%
Sugars 146.6 g
Protein 282 g563.5%
Vitamin A 2297.3% Vitamin C 1545.3%
Calcium 106.1% Iron 125.1%
*Based on a 2000 Calorie diet