Seared Elk Loin, Cauliflower, And Fingerling Potatoes

• Spiced Huckleberry Demi:
• 15 black peppercorns
• 2 bay leaves
• 5 whole allspice
• 1 cinnamon stick
• 7 cloves
• 3 star anise
• 3 thyme sprigs
• 1T butter
• 1 1/2 cups mirepoix (celery, carrot, onion), medium dice
• 2 whole garlic cloves
• 4 cups red wine
• 1 quart fresh huckleberries
• 1/12 pints fresh blackberries
• 1/12 cups port
• 4 cups lamb demi
• Salt and pepper to taste
• Sugar to taste
• Cauliflower and Fingerling Smash:
• 3 cups fingerling potatoes, sliced, half-inch rounds
• 3 cups cauliflower florets, medium-bite size
• Milk (enough to cover)
• 1/2 cup chevre
• 1/2 cup chopped dried cherries
• 1/4 cup flat leaf parsley, chopped fine
• Salt and pepper to taste
• Pickled Cauliflower:
• 3 cups water
• 1 1/2 cups sherry vinegar
• 1 1/2 cups red wine vinegar
• 1 cup Kosher salt
• 1 cup sugar
• 1 head cauliflower, small florets
• 5 shallots, sliced thin
• Elk Loin:
• 6 loins of elk (dry-marinated overnight with fresh rosemary, thyme, peppercorns, allspice, cloves, star anise, chopped garlic cloves)
• Garnishes:
• Corn shoots
• Radish sprouts
• Chopped pecans
• Pickled cauliflower
• Cinnamon and ginger powder (mix 50/50)

1. Spiced Huckleberry Demi:
2. In a heavy bottom pot, bloom all spices on medium-high heat (make sure pot is dry). Add butter to hot spices; melt and brown mirepoix and garlic. Deglaze with 2 cups red wine, reduce by half over medium-low heat. Place berries in pot, and reduce by half. Add remaining red wine to pot; reduce by half. Pour in port; reduce by about one-third. Add lamb demi and reduce to desired consistency. Season with salt, pepper and sugar. Strain through a chinois; adjust seasoning. Mount with butter, if needed.
3. Cauliflower and Fingerling Smash:
4. Place potatoes and cauliflower in heavy bottom pot; cover with milk and simmer on medium-heat until tender making certain not to overcook potatoes. Strain; reserve some cooking liquid.
5. In a mixing bowl, add potatoes, cauliflower, chevre and cherries, folding repeatedly, breaking down potato starch. Add parsley and season with salt and pepper.
6. Pickled Cauliflower:
7. Bring water, sherry and red wine vinegars, salt and sugar to a boil. Pour over cauliflower and shallots. Immediately cover. Best if cools completely, overnight.
8. Elk Loin:
9. Sear marinated elk loins to medium-rare. Properly rest meat. Slice into half-inch slices.
10. To Plate:
11. Place cauliflower and fingerling smash onto plate. Top with a few slices of elk loins. Drizzle with huckleberry demi. Add garnishes; dust loins with cinnamon-ginger mix. Add pickled cauliflower to sides.

huckleberry, black, bay leaves, allspice, cinnamon, cloves, anise, thyme, t, mirepoix, garlic, red wine, huckleberries, blackberries, port, lamb demi, salt, sugar, cauliflower, fingerling potatoes, cauliflower, milk, chevre, cherries, flat leaf parsley, salt, cauliflower, water, sherry vinegar, red wine vinegar, kosher salt, sugar, cauliflower, shallots, elk, rosemary, shoots, sprouts, pecans, cauliflower, cinnamon

Taken from www.epicurious.com/recipes/member/views/seared-elk-loin-cauliflower-and-fingerling-potatoes-1247524 (may not work)