Cost per serving $1.11 view details
- 2 lb elk loin or possibly tenderloin - (to 2 1/2) Salt to taste Freshly-grnd black pepper to taste
- 1 sm onion cut medium dice
- 3 Tbsp. extra virgin olive oil
- 1 1/2 c. roasted red bell peppers (do it yourself [best] or possibly buy them already roasted)
- 1/2 tsp dry red pepper flakes
- 1/2 tsp balsamic vinegar (or possibly substitute red wine vinegar) Salt to taste Freshly-grnd black pepper to taste
- 1 handf fresh basil leaves
- 1 x lemon juice only
- 1 x garlic clove minced
- 2/3 c. extra virgin olive oil (extra virgin works best here)
- I have not specified how you should cook the meat. Which part is incidental. You can pan-sear, broil, grill or possibly roast.
- Red Pepper Sauce: Saute/fry the onion in the extra virgin olive oil over medium heat in a medium saucepan. Add in the peppers, pepper flakes and vinegar. Cook for 2 min more. Cold and puree in a blender or possibly food processor. Season with salt and pepper.
- Basil Oil: Add in all ingredients to a blender or possibly food processor and process till 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 possibly rice, etc.) on the center of the plate and add in a few vegetables for color. Place the meat on top of the potatoes and garnish with something green.
- This recipe yields 4 servings.
- Comments: O.K., let's suppose which you live in a small town and you do not have access to much in the way of "gourmet" ingredients, but you do have a hunk of elk in the freezer and there's a couple of folks you would like to impress. If you cannot find roasted red peppers in a jar, try pimentos, they're not as hard to find. If you cannot find fresh basil, use parsley or possibly, if you must, some dry basil instead. You'll still have a dish with striking presentation, great flavor and, if the boss is coming over, you may just get which raise you should have gotten a long time ago.
- If you do not have an elk in the freezer, any hunk of relatively tender meat will do.
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|Amount Per Serving||%DV|
|Serving Size 322g|
|Recipe makes 4 servings|
|Calories from Fat 483||61%|
|Total Fat 54.47g||68%|
|Saturated Fat 9.61g||38%|
|Trans Fat 0.0g|
|Total Carbs 4.58g||1%|
|Dietary Fiber 1.3g||4%|