Recipes

Recipe of the Month

This recipe comes from the CRMR cookbook, Simple Treasures (2008 Touchwood Publishing). The cookbook can be purchased at CRMR at Home, as well as at any CRMR lodge or restaurant. This recipe is the perfect introduction to Rocky Mountain Cuisine.

Roast Elk Tenderloin, Squash Hash & Wild Rose Game Reduction

Served at the James Beard House in New York.

You will need:

• 1 ½ lb elk tenderloin (can be substituted with either venison or beef)

SAUCE:

• 3 cups reduced game or beef stock
• ½ cup red wine
• ½ cup port wine
• 2 tbsp butter
• 1 tsp crushed juniper berries
• 1 tbsp chopped shallots
• 2 tbsp rosehip jelly
• salt & pepper

SQUASH HASH:

• 2 cups butternut squash, peeled, ½ inch dice
• ½ cup pearly onions
• ½ cup fresh chanterelles
• ½ cup teardrop tomatoes, halved
• 1 tbsp chopped chives & thyme
• 2 tbsp butter
• 1 tbsp oil
• salt & pepper

In a saucepan, melt butter and sauté shallots and juniper until light brown, add red wine, port and stock.

Simmer stock and reduce by two thirds. Pass through fine sieve, add jelly and continue cooking until sauce starts to thicken. Adjust seasoning and keep warm.

Season Tenderloin with salt and pepper and sear in hot frying pan, then place in 425F/220C degree oven for 12-15 minutes for medium rare cooking. Remove tenderloin and let rest for ten minutes before cutting.

Saute squash in butter and oil until it starts to brown slightly. Add onions and chanterelles and continue for further 4-5 minutes, drain any excess fat, add seasoning and herbs.

To assemble place potato hash in center of plate, arrange sliced tenderloin against hash and drizzle sauce around edge of plate.

For inspiration for your private event, stampede party or holiday festivities, check out these menus.