Chestnut-Crusted Loin Of Elk

• Crust:
• 3/4 lb fresh chestnuts, peeled.
• Marinade:
• 1 tsp orange zest
• 1/2 cup OJ
• 2 tbsp Olive Oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tdp star anise
• 1/4 tsp black peppercorns
• 2 cloves garlic, peeled and crushed
• 1 spig thyme
• 2 1 1/2 lb elk loins
• Elk:
• Salt & Pepper
• 2 large eggs
• 1 egg yoke
• 3 tbsp flour
• 1/4 cup EVOO

1. Crust:
2. Break each chestnut into a few pieces and spread them out on a baking sheet. Allow the pieces to dry overnight in a warm place.
3. The next day, place the nuts in a food processer and pulse until they break into 1/4 inch chunks. Use a sieve to reserve those pieces, discarding the powder.
4. Marinade:
5. Mix all ingredients in a shallow pan, then roll the elk in the marinade to coat. Cover tightly with plastic and refrigerate for at least 4 hours, and pref overnight, turning the meat a few times.
6. Elk:
7. Center a rack in the oven and preheat to 425 degrees.
8. Remove elk from marinade and pat dry with paper towels. Season with S & P. In a long dish or pan, beat eggs and yoke. Dust one side of the elk with flour, shake off excess and dip in egg mixture and then in chestnuts.
9. Heat oil in roasting pan and add elk when oil is hot, chestnut side down. Cook for approx 2 mins, flip the loin and roast in oven for 10-12 mins for medium rare.

crust, fresh chestnuts, marinade, orange zest, oj, olive oil, ground cinnamon, ground nutmeg, anise, black peppercorns, garlic, thyme, loins, elk, salt, eggs, egg yoke, flour, evoo

Taken from www.epicurious.com/recipes/member/views/chestnut-crusted-loin-of-elk-50162136 (may not work)