Seared Elk Loin, Pommes Boulangere

• Elk:
• 1 cup red wine
• 4 cloves garlic, chopped
• 1/4 cup soy sauce
• 1/2t cinnamon
• 1/2t coriander
• 1t black pepper
• 1/2 cup oil
• 2 loins of elk
• Tomato-Olive Emulsion:
• 1/2 cup olive oil
• 1/2 onion, diced
• 3 tomatoes, diced
• 3 cloves garlic, chopped
• 1T sugar
• 1T sherry vinegar
• 1 lemon, zest
• Salt and pepper to taste
• Onion and Potatoes:
• 1 large onion, sliced thin
• 1 stick butter
• 3 large potatoes, sliced thin
• 1 cup chicken stock

1. Directions:Elk:
2. In a bowl mix wine, garlic, soy sauce, cinnamon, coriander, black pepper and oil. Add elk loins to mixture and allow to marinate for at least 6 hours. Once marinated, slowly roast elk loin in medium heat until desired doneness.
3. Tomato-Olive Emulsion:
4. In a pan, heat oil; saute onion until tender. Add tomatoes and cook until almost dry. Add remaining ingredients, then blend in blender until smooth in consistency.
5. Onion and Potatoes:
6. In a saute pan, sweat onions in butter until caramelized. Add potatoes and chicken stock to the pan; cook on medium heat until tender.

elk, red wine, garlic, soy sauce, cinnamon, coriander, black pepper, oil, elk, tomatoolive emulsion, olive oil, onion, tomatoes, garlic, t, t, lemon, salt, onion, onion, butter, potatoes, chicken stock

Taken from www.epicurious.com/recipes/member/views/seared-elk-loin-pommes-boulangere-1247528 (may not work)