Elk roast with Caponata
Ingredients
kG 1.5 elk round roast
N 2 Italian eggplants
N 4 roma tomatoes
N 2 shallots
N 4 cloves garlic
N 1 stalk celery
N 2 lemons (juice)
mL 30 capers
Fresh basil to taste
Fresh thyme to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Tie the elk roast with butcher twine and season with salt and pepper. Sear the elk in a hot pan with a little oil and place in a 120° C (250° F) oven. Cook to internal temp of 50° C (125° F).
- While the elk is cooking cut the eggplant into large diced pieces and season with salt. Set aside while prepare the rest. Dice the tomatoes, shallot, celery and mince the garlic. Rinse the eggplant and pat dry.
- Sauté the eggplant in a generous amount of olive oil. When golden add the rest of the vegetables and sauté until soft in texture and has developed a thick sauce consistency. Stir in the capers and lemon juice, basil, thyme and more olive oil.
- Slice the elk and serve on top of the caponata adding more fresh herbs to garnish.
Other
ChefMichael Hunter
Wine CouplingCannonau di Sardegna DOC
Other Info Kcal 433* Caponata is a rich condiment or side dish originating form Sicily. The eggplant is rich and creamy in texture while the lemon balances the dish. Paired with earthy and smoky roast elk is incredible. Elk Is in season when all of these ingredients were ready to harvest in my garden and what grows together goes together.
*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
