Elk Loin with Barley Risotto Recipe

Jun 25, 2012 @ 4:02 PM
Posted by Shawn Armstrong, Special Contributor

Nutrition

Cal/Serving: 560
Daily Value: 28%
Servings: 4

Balanced, High-Fiber
Wheat-Free

Fat	23g	35%
Saturated	7g	37%
Trans	0g	0%
Carbs	64g	21%
Fiber	15g	59%
Sugars	6g	0%
Protein	18g	36%
Cholesterol	28mg	9%
Sodium	3894mg	162%
Calcium	170mg	17%
Magnesium	131mg	33%
Potassium	784mg	22%
Iron	6mg	32%
Zinc	3mg	21%
Vitamin A	1031IU	21%
Vitamin C	7mg	11%
Thiamin (B1)	1mg	43%
Riboflavin (B2)	1mg	30%
Niacin (B3)	7mg	35%
Vitamin B6	0mg	24%
Folic Acid (B9)	78µg	19%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	4mg	18%
Vitamin K	51µg	64%
Fatty acids, total monounsaturated	11g	0%
Fatty acids, total polyunsaturated	3g	0%

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This recipe is a celebration of a unique mountain staple that uses simple and earthy ingredients to create a unique and flavorful summertime dish. If you choose to include the barley crisp, make sure to leave enough time to dry the barley overnight.

INGREDIENTS

For the curried barley crisp:

1/2 cup barley
8 cups water
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon fine sea salt
Canola oil, as needed

For the barley risotto:

2 tablespoons olive oil
1/4 cup finely chopped onion
1 cup barley
1 bay leaf
1 cup white wine
3 cups warm chicken stock
1/2 tablespoon cream
1/4 cup grated Parmesan
2 teaspoons salt
ground white pepper

For the elk loin:

2 teaspoons garam masala
2 teaspoons sea salt
24 asparagus tips, blanched
2 tablespoons butter
Four 6-ounce pieces of elk loin, cut into 2-inch strips

DIRECTIONS

For the curried barley crisp:

Heat the oven to 150 degrees.

In a small sauce pot, combine the barley, water, and salt and bring to a simmer. After simmering for 1 hour, transfer the barley to a blender and gently pulse to create a course mixture.

Strain excess liquid from the barley mixture and spread onto a baking sheet lined with parchment paper. Bake overnight until the mixture is dry.

The following day, heat a large skillet with canola oil to 325 degrees and fry barley pieces until golden brown. Season with curry powder and sea salt.

For the barley risotto:

In a medium-sized sauté pan, heat oil to medium-high and cook onion for about 1 minute. Add the barley and stir well so that it is evenly coated with oil. Add the bay leaf and white wine and cook over medium-high heat, stiring frequently until all of the wine is absorbed.

Add 1 cup of the chicken stock and stir frequently until all of it is absorbed; repeat with the remaining stock, 1 cup at a time.

To finish the risotto, stir in cream and Parmesan and season with salt and pepper.

For the elk loin:

Season elk loin with garam masala and salt and cook on all sides in a hot sauté pan, about 2 minutes a side. Remove from pan and let rest for at least 1 minute.

While the elk is resting, melt butter in the saute pan and cook asparagus until tender, about 1-2 minutes.

Slice elk loin strips into three equal pieces and serve with barley crisps, risotto, and aspargus.