Roasted Elk Tenderloin Marinated with Toasted Dandelion Root
By: Sheri Wetherell
Published: February 1, 2013

If you're looking for a tasty elk meat recipe, you'll definitely enjoy this one! Wild elk meat is marinated overnight in a dandelion milk brine, served on top of a creamy herbed polenta, then finished with caramelized figs and a fig and red wine sauce. Can't get your hands on wild elk meat? You can order it online from Marx Foods. This recipe is courtesy of Executive Chef John Cox of the award-winning Sierra Mar Restaurant at Big Sur's Post Ranch Inn. 
Roasted Elk Tenderloin Marinated with Toasted Dandelion Root
	 
Dandelion Milk Brine
	8 tbs sifted-toasted dandelion root, chopped
	1 tsp juniper berries
	1 tsp coriander
	1 tsp cinnamon
	1 clove
	1 cup brown sugar
	1 cup kosher salt
	4 cups whole milk
	2 pounds Cleaned Wild Elk Tenderloin
	 
	In a sauté pan over medium heat, toast dandelion root, juniper berries, coriander, cinnamon and clove until dark brown. Add brown sugar, kosher salt and whole milk. Marinate cleaned elk tenderloin in dandelion milk brine overnight. When ready to cook, grill meat until done to your likeness.
 Soft Semolina Polenta
	4 cups Semolina
	8 cups chicken stock
	4 cups milk
	3 young California bay leaves
	1 tbs fine chopped sage
	1 tbs fine chopped thyme
	1 cup grated midnight moon cheese
	Salt
	Pepper
	 
	Bring chicken stock and milk to a simmer
	Whisk in semolina
	Cook over low heat- stirring constantly  for 10 minutes
	Add Chopped Herbs
	Add grated cheese
	Season with salt and pepper
	 
Caramelized Figs
	6 large fresh figs
	3 tbs brown sugar
	 
	Cut figs in half
	Sprinkle with brown sugar
	Brulee with torch until well caramelized
	 
Fig and Red Wine Sauce
	10 Black Mission Figs Fresh
	10 Black Mission Figs Dried
	1 cup diced yellow onion
	2 tbs dried Mullberries
	1 tbs sugar
	1 cup Veal Demi Glace
	½ bottle Pinot Noir (preferably a coastal California)
	1 tsp chopped thyme
	1 tsp chopped sage
	½ tsp chopped rosemary
	4 oz unsalted butter
	1 cup red beet juice
	 
	Combine the figs, mulberries, sugar, onion, demi, pinot noir, beet juice and reduce over low heat until figs begin to break apart.
	Add the fresh chopped herbs and butter.
	Blend in vitamix
	Strain through chinoise
	Season with salt and pepper to taste
	 
Garnish
	Fried small sage leaves.