Elk Loin With Barley Risotto

Elk Loin With Barley Risotto
4 from 1 ratings
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.
  • 1/2 cup barley
  • 8 cup water
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon fine sea salt
  • canola oil, as needed
  • 2 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1 cup barley
  • 1 bay leaf
  • 1 cup white wine
  • 3 cup warm chicken stock
  • 1/2 tablespoon cream
  • 1/4 cup grated parmesan
  • 2 teaspoon salt
  • ground white pepper
  • 2 teaspoon garam masala
  • 2 teaspoon sea salt
  • 24 asparagus tips, blanched
  • 2 tablespoon butter
  • four 6-ounce pieces of elk loin, cut into 2-inch strips
  1. Heat the oven to 150 degrees.
  2. 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.
  3. Strain excess liquid from the barley mixture and spread onto a baking sheet lined with parchment paper. Bake overnight until the mixture is dry.
  4. 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.
  5. 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.
  6. 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.
  7. To finish the risotto, stir in cream and Parmesan and season with salt and pepper.
  8. 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.
  9. While the elk is resting, melt butter in the saute pan and cook asparagus until tender, about 1-2 minutes.
  10. Slice elk loin strips into three equal pieces and serve with barley crisps, risotto, and aspargus.