Elk Loin With Barley Risotto

Name: Elk Loin With Barley Risotto
Ingredients: 1/2 cup barley; 8 cup water; 1 teaspoon salt; 1 teaspoon curry powder; 1 teaspoon fine sea salt; canola oil, as needed; 2 tablespoon olive oil; 1/4 cup finely chopped onion; 1 cup barley; 1 bay leaf; 1 cup white wine; 3 cup warm chicken stock; 1/2 tablespoon cream; 1/4 cup grated parmesan; 2 teaspoon salt; ground white pepper; 2 teaspoon garam masala; 2 teaspoon sea salt; 24 asparagus tips, blanched; 2 tablespoon butter; four 6-ounce pieces of elk loin, cut into 2-inch strips

Shawn Armstrong|June 25, 2012 3:02 pm EST

4 (1 ratings)

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This recipe is a celebration of a unique mountain staple that uses simple and earthy ingredients to create a unique and flavorful summertime dish. If you choose to include the barley crisp, make sure to leave enough time to dry the barley overnight.

Servings

4

Ingredients

1/2 cup barley
8 cup water
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon fine sea salt
canola oil, as needed
2 tablespoon olive oil
1/4 cup finely chopped onion
1 cup barley
1 bay leaf
1 cup white wine
3 cup warm chicken stock
1/2 tablespoon cream
1/4 cup grated parmesan
2 teaspoon salt
ground white pepper
2 teaspoon garam masala
2 teaspoon sea salt
24 asparagus tips, blanched
2 tablespoon butter
four 6-ounce pieces of elk loin, cut into 2-inch strips

Directions

Heat the oven to 150 degrees.
In a small sauce pot, combine the barley, water, and salt and bring to a simmer. After simmering for 1 hour, transfer the barley to a blender and gently pulse to create a course mixture.
Strain excess liquid from the barley mixture and spread onto a baking sheet lined with parchment paper. Bake overnight until the mixture is dry.
The following day, heat a large skillet with canola oil to 325 degrees and fry barley pieces until golden brown. Season with curry powder and sea salt.
In a medium-sized sauté pan, heat oil to medium-high and cook onion for about 1 minute. Add the barley and stir well so that it is evenly coated with oil. Add the bay leaf and white wine and cook over medium-high heat, stiring frequently until all of the wine is absorbed.
Add 1 cup of the chicken stock and stir frequently until all of it is absorbed; repeat with the remaining stock, 1 cup at a time.
To finish the risotto, stir in cream and Parmesan and season with salt and pepper.
Season elk loin with garam masala and salt and cook on all sides in a hot sauté pan, about 2 minutes a side. Remove from pan and let rest for at least 1 minute.
While the elk is resting, melt butter in the saute pan and cook asparagus until tender, about 1-2 minutes.
Slice elk loin strips into three equal pieces and serve with barley crisps, risotto, and aspargus.