Elk Chop w/ Blackberry Rum Sauce
2-3 Elk chops
1 large butternut squash
10 large brussel sprouts, halved
2 medium sweet potatoes, rustic cut
2 granny smith apples, cubed
1 cup of chicken stock
Scallions, separated green from white
1/3 onion, diced
6 tablespoons butter
Brown sugar (optional)
Salt, pepper and garlic powder
3 tablespoons sugar
1 cup blackberries
1 cup spiced rum
1/4 cup water
To make the sauce:
1. Place blackberries, rum and water in a small saucepan and bring to a simmer.
2. Stir in sugar
3. Lower heat and simmer until sauce is reduced by about half.
4. Remove seeds by pouring sauce through fine strainer. Set aside.
To make squash puree:
1. Preheat oven to 375
2. Split your squash in half from top to bottom and remove the seeds. Lightly coat flesh side with olive oil and place flesh side down on an oven safe baking tray. They will cook about 30 minutes or until tender.
3. Remove squash from oven, remove skin and puree in a food processor. Mix in butter and brown sugar if you want it extra sweet. Set aside. Can be reheated on stovetop or in microwave if need be.
1. Get your smoker to 220 degrees (If not using a smoker, the oven works as well)
2. Heavily season elk with salt, pepper and garlic powder. We want the heavy seasoning to stand up to the sweetness of the dish. Place elk on the smoker.
3. Heat a saute pan to medium heat and add olive oil. Add in diced onion and saute until fragrant. Add in sweet potatoes and and chicken stock. Cover and lower heat. Let cook about 15 minutes.
5. Remove elk from smoker after it hits 115 internally. Lightly tent with foil and let rest while you finish hash.
6. Remove lid from sweet potatoes. Add in the scallion whites, brussel sprouts and apples. Sautee about 6 minutes. Brussel sprouts should be cooked through but firm. Sweet potatoes should be soft. Apples should be a combination of both.
7. Heat a skillet to high. Sear your elk chops over scorching heat, about 45 seconds per side. It is essentially done, we are just searing the outside at this point.
8. The final part is the assembly. Spoon your butternut squash puree over the bottom of your plate (rewarm if need be). Arrange the colorful hash over the top of the puree trying to get an even combination of all the ingredients. Sprinkle the reserved green onions over the hash. Place the elk chop on top and lastly, finish it off with a tablespoon or two of your blackberry rum sauce.