1 rating

Elk Loin with Barley Risotto


Elk Loin with Barley Risotto

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.



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


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.