For the Elk
1 french rack of elk (about 4 to 6 lb.), cut into double chops
Kosher salt and freshly ground black pepper
Extra virgin olive oil
For the Herbed Garlic Confit Tomatoes
2 pints cherry tomatoes
Handful fresh chives
Handful fresh rosemary sprigs
Handful fresh thyme sprigs
Handful fresh rosemary sprigs
1/2 cup peeled, whole garlic cloves
Canola oil, as needed
Kosher salt and freshly ground black pepper
For the Parsnip Puree
Extra virgin olive oil, for sweating
6 whole peeled garlic cloves
1 large shallot, sliced
2 lb. parsnip, peeled, cut into chunks
1 quart vegetable stock
2 cups heavy cream
2 teaspoons coffee extract
Kosher salt and freshly ground white pepper
For the Fennel Roasted Carrots
1 lb. baby carrots, trimmed
2 tablespoons blended oil
1 tablespoon whole fennel seed
1/2 tablespoon ground fennel seed
1 teaspoon ground black pepper
1 teaspoon kosher salt
For the Wild Boar Cherry Demi-Glace
2 cups dried cherries
1 quart wild boar demi-glace
1 quart vegetable stock
Microgreens, for garnish
Grill the elk: Season the elk all over with salt and pepper and brush with olive oil. Grill over a wood fire until medium rare,, 15 to 18 minutes.
Make the tomatoes: Put the tomatoes, herbs and garlic in a large pot. Add canola oil to cover. Cook over low heat until the tomatoes are very tender, about 1 hour.
Make the parsnip puree: In a large pot, sweat the garlic and shallot in a little olive oil until they begin to soften, about 5 minutes. Add the parsnips, vegetable stock, cream and coffee extract. Season with salt and white pepper. Bring to a simmer and cook until the liquid is reduced and the parsnips are tender, about 45 minutes. Transfer to a blender and blend in batches until smooth. Adjust seasonings, if needed.
Make the fennel roasted carrots: In a mixing bowl, coat the carrots with a light layer of oil. Add in all seasonings and mix well. Lay onto a parchment lined baking sheet and roast at 425 degrees for 20 to 25 minutes until carrots are tender and have color.
Make the wild boar cherry demi-glace: Combine the dried cherries, demi-glace and vegetable stock in a saucepan. Simmer over low heat until thickened and the cherries have rehydrated, about 45 minutes.
To serve, ladle the parsnip puree in the center of a large, flat plate and spread into an even circle. Place the elk chop with the bone placed at 2 o’clock. Add some carrots to the plate. With a slotted spoon, ladle drained tomatoes and garlic over the elk chop in the same direction of the chop. Ladle the cherry demi over the very front of the chop so it flows into the puree. Place microgreens where bone fades into meat.
