Elk Loin with Charred Scallions
One thing that you get, when you manage to fill an elk tag, is PLENTY of elk meat!
I realize that seems a painfully obvious statement to most, but this incredible bounty means you will have many meals of elk for you and your family, and with that much of a good thing, I find myself looking for new and different ways to prepare similar cuts, since you wind up with so many portions of each.
The loin has long been the prized cut for most hunters, I myself, prefer bottom rounds, due to the fact that they have more flavor, even though the loin hold the top spot for others due to the incredibly tender but that it is. Either way, this recipe can certainly be used with most grill able cuts, and brings with it great, complimentary flavors which will enhance the flavors of the meat, without completely covering them up until they are almost indistinguishable.
The smoky char on the scallions, combined with the earthy walnuts, the bite of the capers and vinegar, is all brought together with the slightest hint of sweetness from the honey. There are a lot of different flavorist play here, but they always seem to come together in each and every bite you take.
You my even want to double the recipe on the scallions, since they do well in the refrigerator and are an amazing compliment to nearly any game or domestic meat you can grill.
- 1/2 cup Chopped walnuts
- 3 Garlic cloves
- 12 Scallions
- 4 Tbsp.
- 3 Tbsp. Capers
- 2 Tbsp. Whole grain Dijon mustard
- 1 tsp. Honey
- Sea salt
- Fresh cracked black pepper
- Extra virgin olive oil
- 2lb Elk Loin (any venison will substitute nicely)
- Preheat oven to 300 degrees.
- Place walnuts on a rimmed baking sheet, and place in the heated oven.
- Roast for 8 minutes, tossing once at the halfway point, until golden brown.
- While walnuts are roasting, paste or very finely grate, the garlic cloves, and mix with 4 tbsp of the olive oil.
- Remove walnuts to a mixing bowl, and combine with the garlic & oil and set aside.
- Heat grill to medium-high. I used my Traeger, set to 400 degrees.
- Rub the elk loin with olive oil, and season well with sea salt & cracked black pepper.
- Rub scallions with olive oil, and season with salt & pepper as well.
- Place scallions on the hot grill, and cook until softened and nicely charred, approximately 4 to 5 minutes.
- Place loin on the hot grill, turning once, until seared and a thermometer inserted into the loin reached 125 degrees, for rare, or 130 for medium rare. Depending upon your tastes.
- Remove loin from grill, cover with aluminum foil, and also to sit on cutting board while you prepare the scallions.
- Remove scallions from grill to cutting board and cut into inch pieces.
- Add scallions to bowl containing the walnut mixture, adding vinegar, capers, mustard,, and honey, toss well toss to combine and season to taste with salt and cracked black pepper.
- Slice the loin into 1/2 inch slices, plate and top with the charred scallion mixture.
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