Capture the rustic but decadent essence of the wild with this exquisite Herb-Roasted French Rack of Elk recipe that is perfect for impressing your guests at your next dinner party.
Herb Roasted French Rack of Elk
Rated 3.7 stars by 9 users
Category
Elk Meat
Cuisine
American/French
Author:
Courtney Johnston
Servings
4-6
Prep Time
2 hours
Cook Time
20-30 minutes
Indulge in a refined dining experience with this Roasted French Rib Elk Rack accompanied by a rich red wine sauce. This recipe brings together succulently tender elk meat, marinated with herbs and garlic then perfectly roasted, and a served with a aromatic and flavorful, red wine sauce. It's a deliciously sophisticated dish that's sure to be memorable and linger in your guests' minds long after the meal ends.
Ingredients
-
2-3 lb French rib rack of Elk
- 1 tablespoon garlic, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- 2 tablespoons olive oil
- Kosher or sea salt
- Freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 1 shallot, peeled and diced
- 2 cloves garlic peeled and diced
- 1 cup red wine
- 1 cup of beef stock
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- 1 bay leaf
- 2 tbsp olive oil
- 1 tbsp melted butter
- 1 tbsp flour
- 1 Tbsp red wine or balsamic vinegar
For the Elk
For the Sauce
Directions
For the Elk
Prepare the Elk by trimming off any excess silver skin or bits of meat stuck to the exposed rib bones.
Combine the olive oil, garlic and herbs in a small bowl and stir to combine.
Rub the mixture all over the meat, avoiding the bones. Marinate 2 to 4 hours. Let sit out at room temperature for at least an hour before beginning to cook.
- Wipe off excess garlic, season with salt and pepper, and sear in a hot sauté pan. Brown on all sides, then place in a 450°F oven and roast for 10 to 15 minutes or until the internal temperature is 125°F.
- While meat cooks, make Red Wine Sauce (instructions below).
When meat is done, let it rest for 5-10 minutes, then slice each medallion between each bone into 2 slices and sprinkle with a bit more salt.
Slice each medallion between each bone into 2 slices and sprinkle with a bit more salt.
For the Sauce
Pour 1 to 2 tablespoons of olive oil into a medium pot or saucepan and heat for about 1 minute or until the olive oil looks hot and glassy. Immediately add herbs, onion and garlic; cook over medium-high to high heat until caramel color develops.
Pour red wine and broth into the pan and scrape the flavorful brown bits from the bottom. Reduce heat and simmer until reduced and thickening slightly.
Mix 1 tbsp of flour into 1 tbsp melted butter and add to the pan, stir well and simmer for about 10-15 min more. Season with salt and pepper before pouring through a fine-gauge strainer.
To Serve
Fan out medallions on a plate and drizzle with wine sauce (excess sauce can be served separately). Serve immediately with your favorite sides.
Recipe Video
Recipe Note
Note: If you use a larger pan for the sauce, it will reduce quicker. If the sauce is at your desired consistency before the flour and butter step, you can skip the flour, and just stir in a tbsp of cold butter to give the sauce a nice silky texture.
This dish pairs perfectly with mushroom risotto and and vibrant greens
