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Elk With Red Pepper Sauce And Basil Oil


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  • 2 pounds elk loin or tenderloin - (to 2 1/2)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 small onion cut medium dice
  • 3 tablespoons olive oil
  • 1 1/2 cups roasted red bell peppers (do it yourself [best] or buy them already roasted)
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon balsamic vinegar (or substitute red wine vinegar)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 handful fresh basil leaves
  • 1 lemon juice only
  • 1 garlic clove chopped
  • 2/3 cups olive oil (extra virgin works best here)


Servings 4


Step 1

I have not specified how you should cook the meat. That part is incidental. You can pan-sear, broil, grill or roast.

Red Pepper Sauce: Sauté the onion in the olive oil over medium heat in a medium saucepan. Add the peppers, pepper flakes and vinegar. Cook for 2 minutes more. Cool and puree in a blender or food processor. Season with salt and pepper.

Basil Oil: Add all ingredients to a blender or food processor and process until smooth. Keep at room temperature. Whisk vigorously before serving.

To serve, spoon some of the red sauce on one side of the plate. Spoon some of the green sauce on the other. Place some potatoes (or rice, etc.) on the center of the plate and add a few vegetables for color. Place the meat on top of the potatoes and garnish with something green.

This recipe yields 4 servings.

If you don't have an elk in the freezer, any hunk of relatively tender meat will do.

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