Ingredients
- 2- 2-1/2 pounds elk loin or tenderloin
- Salt and pepper
- Red Pepper Sauce
- 1 small onion, cut into medium dice
- 3 tablespoons olive oil
- 1 1/2 cups roasted red bell peppers, do it yourself (best) or buy them already roasted)
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon balsamic vinegar (or substitute red wine vinegar)
- Salt and pepper to taste
Basil Oil
- 1 handful of fresh basil leaves
- 1 lemon, juice only
- 1 garlic clove, chopped
- 2/3 cups olive oil (extra virgin works best here)
Directions
Sauté the onion in the olive oil over medium heat in a medium saucepan. Add the peppers, pepper flakes and vinegar. Cook for 2 minutes more. Cool and puree in a blender or food processor. Season with salt and pepper.
Basil Oil
- Add all ingredients to a blender or food processor and process until smooth. Keep at room temperature. Whisk vigorously before serving.
- To serve, spoon some of the red sauce on one side of the plate. Spoon some of the green sauce on the other. Place some potatoes (or rice, etc.) on the center of the plate and add a few vegetables for color. Place the meat on top of the potatoes and garnish with something green.
I have not specified how you should cook the meat. That part is incidental. You can pan-sear, broil, grill or roast.
Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook!