Elk from Wyoming. Red wine grilled pears. This was incredibly good! The marinade was a wine reduction as KB made the poached pears a few days back. Reuse. Score. A rosemary twig or two was also in the juice. KB added a little salt and the leftover pears and the whole gig did it's thing for about 2 hours.
I took the pears out and tossed them around in a little olive oil and then to the grill. The meat got the Dutch oven. A little butter....cooked to order (I had one well and one medium rare ; both were excellent and not gamey at all. We've read that Elk can get chewy because it's so lean. Not here. They were as tender as any good cut)
Last step was to use the remaining wine marinate (Reuse again.....score!), deglazed the pot and reduced to a syrup. THAT was a nice touch to bring the two together (the Wine did it's thing with fresh plum and black pepper) Missing a touch of green...but that was a 22$ plate at Canyon Chop house.
I took the pears out and tossed them around in a little olive oil and then to the grill. The meat got the Dutch oven. A little butter....cooked to order (I had one well and one medium rare ; both were excellent and not gamey at all. We've read that Elk can get chewy because it's so lean. Not here. They were as tender as any good cut)
Last step was to use the remaining wine marinate (Reuse again.....score!), deglazed the pot and reduced to a syrup. THAT was a nice touch to bring the two together (the Wine did it's thing with fresh plum and black pepper) Missing a touch of green...but that was a 22$ plate at Canyon Chop house.
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