Tuesday, November 13 2012, 01:32 PM MST
Elk Loin with Barley Risotto
As Aired On November 13, 2012
Recipe Courtesy Of Chef Shawn Armstrong, Montage Deer Valley Resort
Curried Barley Crisp
½ Cup Barley
2 Qt. Water
1 tsp Salt
1 tsp Curry Powder
1 tsp Sea Salt, fine
Canola Oil, as needed
2 Tbsp Olive Oil
¼ Cup Yellow Onion, chopped
1 Cup Barley
1 Bay Leaf
1 Cup White Wine
3 Cups Chicken Stock,
½ Cup Warm Cream
¼ Cup Grated Parmesan
1 tsp Salt
Ground White Pepper
4 6-oz Elk loin 2"x2" strips
2 tsp Garam Masala
2 tsp Sea Salt
24 Asparagus Tips, blanched
2 Tbsp Butter
½ Cup Demi Glace or Elk Jus (Optional)
Lemon Bergamot (Optional), as needed
1.) Combine barley, water and salt bring to simmer and cook for 1 hour.
2.) Transfer to a blender and gently pulse, barley should be course not smooth.
3.) Strain excess liquid pressing gently with a ladle.
4.) Spread barley mix on parchment paper lined sheet pan, dry at about 150F overnight.
5.) the following day: heat oil to 325F deep fry crisp barley pieces until golden brown. Season with curry powder and sea salt.
1.) Heat oil in sauce pot add onion sweat for 1 minute and barley stir until well coated by oil.
2.) Add bay leaf and white wine, cook over medium high heat stirring frequently until wine is absorbed.
3.) Add 1 cup warm chicken stock, stir frequently until stock is absorbed, repeat with remain chicken stock 1 cup at a time.
4.) While risotto is cooking: season elk loin with garam masala and salt, cook on all side is hot sauté pan. Remove from pan and rest in warm area, (Elk is best served Medium rare).
5.) Sauté asparagus tips in butter .
6.) To finish risotto stir in cream and Parmesan season with salt and white pepper.
7.) Warm demi-glace or jus if using.
8.) Spoon risotto on plate cut elk loin strips into 3 equal portions arrange on plate, with asparagus, barley crisp.
(Copyright 2012 Sinclair Broadcasting Group.)