MOLASSES SEARED ELK LOIN

Molasses Seared Elk Loin image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 31

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1 teaspoon black peppercorns
1/8 teaspoon star anise
1 teaspoon salt
1/2 teaspoon cumin seed, roasted
1/2 teaspoon chamomile, whole
1/2 teaspoon chili powder, roasted
1/2 orange peel, dried
1/2 teaspoon paprika
1/2 tablespoon onion, granulated
1/2 teaspoon garlic, granulated
1 tablespoon red onion, diced
1 tablespoon white onion, diced
2 tablespoons green onion, diced
2 tablespoons leek, diced
2 tablespoons chives, diced
3 cups milk
3/4 cup polenta, yellow cornmeal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3/4 cup shallots
1 slice raw bacon, finely chopped
4 tablespoons blackberry or raspberry liqueur
3/4 cup blackberries, frozen
1/3-ounce sage, fresh
1/2 cup brown sugar
1/3 cup dark corn syrup
4 tablespoons raspberry vinegar
2 tablespoons cornstarch
1/2 cup water
6 (6-ounce) elk loin medallions
1/2 cup molasses

Steps:

For the Sonoran Spice: In food processor, grind peppercorns and star anise until completely powdered. Add cumin seed and chamomile; grind until smooth and then add remaining ingredients. Set aside
For the Five Onion Polenta: Saute onions in a very hot and dry pan, set aside. In a sauce pot, bring milk to a boil, stir in polenta and cook for 6 minutes, until very thick. Add sauteed onions, salt, and pepper. Line a sheet pan with plastic wrap; spread the polenta on the pan and level it (bang the pan to settle it, if necessary). Cool, then cut into triangle portions. Set aside.
For the Sage Blackberry Roasted Shallot Compote: Saute the shallots until soft, but not burned. In a saucepot, saute bacon until lightly brown. Add liqueur and deglaze the pan. Add all remaining ingredients, except the cornstarch and water. Heat to 180 degrees. Mix the cornstarch and water to form a slurry. Add slurry to thicken mixture, stirring very lightly so the blackberries don't break up. Compote should be chunky, not smooth. Set aside.
To prepare the Elk: Coat the elk with the molasses. Dredge in sonoran spice and place in a very hot cast iron skillet. Sear elk on both sides until dark in color. Place in a preheated 300 degree oven for 8 to 10 minutes or until desired internal temperature is met. Place elk on polenta pieces and top with the compote.