Mushroom Crusted Loin Of Elk

• 1 rack of elk, bones removed
• Salt and pepper to taste
• 2 cups olive oil
• 1 cup cornstarch
• 1/2 cup of water
• 1/2 lb bag mixed dried mushrooms
• 1/2 cup chopped herbs (a mix of thyme, parsley, chives)
• 1 lb butter, large diced
• 2 heads cauliflower, cleaned and separated into florets
• 4 cup creams
• 2 cups hickory chips
• 3 large tomatoes
• 1 white onion, rough chopped
• 5 shallots, peeled and rough chopped
• 6 cloves garlic, rough chopped
• 2 jalapeno peppers, slice down middle
• 2 sprigs thyme
• 3T tomato paste
• 1 cup white wine
• 2 cups lemon juice
• 2 cups sugar
• 1 cinnamon stick
• 1 vanilla bean
• 2T juniper berries
• 3 Asian pears, peeled and cored, sliced into rings
• Garnish:
• Corn shoots

1. Preheat oven to 375. Season elk with salt & pepper. In a cast iron skillet over med-hi heat add 2 tbls olive oil. Sear elk on all sides to form an outside crust; rest.
2. In a bowl, mix cornstarch & water. Set aside. Using a food processor, grind mushrooms, uniform in size, but not fine. Combine herbs & mushrooms. Spread crust of cornstarch directly onto elk. Form mushrooms outside of elk on one side of loin. Melt 1/4c butter. Place elk in preheated 375 degree oven. Roast 8-10 min. Baste with melted butter; set aside to rest.
3. Boil a pot of salted water for blanching cauliflower. Prepare an ice-water bath and preheat oven to 350.
4. Toss half of cauliflower in olive oil (reserve some for later use); add salt & pepper. On a sheet tray, roast in 350 degree oven stirring occasionally until caramelized. Blanch remaining cauliflower in pot of salted water; remove when tender; shock in ice-water bath.
5. In a blender, add blanched cauliflower and 1c cream. Slowly, add some olive oil until emulsified. Season with salt & pepper.
6. Place hickory chips in a hotel pan. Light chips & place over a burner. Place a perforated pan over chips & add tomatoes; cover. Place pan over a burner to continue smoking tomatoes for 15 min.
7. In a saucepot, heat 3 tbl of oil over med-hi heat. Add onion, shallots, garlic & jalapeno sauteing until translucent. Add thyme & tomato paste; stir constantly for about 3 min. Delaze with white wine. Cook to au sec, then add tomatoes to saucepot. Add remaining cream; cook 10 min. Remove jalapeno. Strain through a china cap. Place in a medium-size mixing bowl & whisk in butter, 1-2 cubes at a time. When all butter is incorporated, season with salt and a few tablespoons lemon juice. Keep warm.
8. In a hotel pan, melt butter, & add remaining lemon juice. Add sugar, spices & berries. Layer all slices of pear & gently cook until soft-firm. Remove & dry on paper towels.

rack, salt, olive oil, cornstarch, water, mushrooms, herbs, butter, cauliflower, creams, hickory chips, tomatoes, white onion, shallots, garlic, jalapeno peppers, thyme, tomato paste, white wine, lemon juice, sugar, cinnamon, vanilla bean, t, asian pears, shoots

Taken from www.epicurious.com/recipes/member/views/mushroom-crusted-loin-of-elk-1247526 (may not work)