Hinkebein Elk Ranch: Elk

Elk have a mild game flavor, less gamey than venison or antelope.

Glazed Elk Loin

Recipe by Josh Galliano, chef-owner, The Libertine

Serves | 4 |

Compressed Rutabaga

1 Tbsp yuzu juice

1 Tbsp sorghum molasses

½ tsp tamarind concentrate

½ tsp kosher salt

2 Tbsp water

1 Tbsp organic cider vinegar

1 rutabaga, peeled and thinly sliced into discs

Roasted Celery Root

3 Tbsp olive oil

1 lb whole celery root, peeled and diced

salt and freshly ground black pepper

2 Tbsp unsalted butter

1 sprig thyme

1 garlic clove

Sauce Apicius

5 Tbsp whole coriander

1 Tbsp whole white peppercorns

2 Tbsp whole cumin

1 Tbsp dried dill

1 Tbsp dried oregano

½ Tbsp saffron

1 Tbsp fish sauce

1 lb honey

5 Tbsp water

2 Tbsp white vinegar

Elk Loin

2 lbs elk loin, cut into 4 pieces

salt and freshly ground black pepper

4 Tbsp olive oil

4 Tbsp unsalted butter

1 sprig thyme

1 garlic clove

1 apple, peeled, quartered and placed in water with lemon juice

3 Tbsp diced chives

16 small celery stalk leaves

(for assembly)

| Preparation – Compressed Rutabaga | In a small mixing bowl, combine all ingredients except rutabaga. Place shaved rutabaga in 2 12-by-12-inch Cryovac bags. Divide liquid between each bag. Seal each on 100 percent vacuum with an extra 20 seconds for compression. Refrigerate bags until ready to use.

| Preparation – Roasted Celery Root | In a large sauté pan, heat olive oil over medium high until just smoking. Add celery root and season with salt and pepper. Brown celery root, tossing often to color all sides. When celery root is halfway browned throughout, add butter, sprig of thyme and garlic and cook until tender and well-browned. Remove celery root to tray and keep warm.

| Preparation – Sauce Apicius | Grind whole spices. In a medium pot, transfer all ingredients except vinegar to combine. Bring mixture to a boil, then allow to reduce to a thick syrup. Remove pot from heat and add vinegar.

| Preparation – Elk Loin | Season elk with salt and pepper.

In a large sauté pan over high heat, heat olive oil. When oil begins to smoke, add elk loin pieces 1 at a time. Reduce heat to medium high and sear for about 3 minutes on one side. Flip elk pieces and continue to sear for 1 minute. Add butter, thyme and garlic to the pan. Continue cooking elk until internal temperature reaches 118°F to 120°F on a meat thermometer.

Using a kitchen brush, paint sauce apicius on top of elk pieces in the pan. Remove elk from pan and allow to rest at room temperature for 5 minutes. Slice apple quarters lengthwise and transfer to a medium bowl to toss with chives. Cover and keep warm.

| Assembly | Transfer four pieces of elk loin to the center of four plates. Spoon celery root on top of elk and arrange three apple slices and three rutabaga discs with celery stalk leaves around the top. Serve immediately.

Elk Stew with Cranberries, Chiles and Cinnamon

Recipe by Rex Hale, executive chef, The Restaurant at the Cheshire

Hale cautions overcooking lean meat like elk – the leaner cuts of elk needs to be cooked rare to medium rare or wrapped in fat for protection. Hale recommends garnishing the stew with Baetje Farms fresh goat cheese, freshly made tortillas and micro cilantro, and pairing it with Norton, Chambourcin or Syrah wine.

Serves | 16 |

4 Tbsp olive oil

5 lbs elk stew meat diced from shoulder

2½ cups shredded yellow onion

1 cup diced mixed red and yellow bell peppers

2 roasted poblanos, peeled and diced

¼ cup garlic, minced and roasted

¼ cup raspberry vinegar

5 freshly ground cinnamon sticks

½ cup sugar

¼ cup chipotle paste

½ bunch freshly chopped basil

1 bunch fresh thyme, in sachet bag

3 freshly ground bay leaf

1½ bags fresh cranberries

3 quarts elk or veal stock


sea salt and freshly ground black pepper

fresh goat cheese (for garnish)

tortillas (for garnish)

cilantro (for garnish)

| Preparation | Place a large brazier over medium-high heat and add olive oil and elk meat. Add onions, peppers, poblanos and garlic. Deglaze pan with raspberry vinegar. Add cinnamon, sugar, chipotle paste, herbs (including sachet bag) and cranberries. Finish with stock and cover all ingredients. Simmer slowly for 3½ to 4 hours, stirring frequently. Add water as needed to maintain chili consistency. Season stew to taste with salt and pepper and serve.

Elk Chili

Recipe by Matt Bessler, executive chef, Schlafly Bottleworks

Bessler’s relationship with elk began on a family vacation to Yellowstone, Wyoming, 20 years ago when he decided to order a plate of game meats. “I wouldn’t call it an epiphany, but learning as a child that there was something else out there [was impactful],” Bessler says. According to him, this flavorful elk chili, found on the menu at Schlafly Bottleworks in Maplewood, Missouri, is best served with a beer that holds its own, such as Schlafly APA.

Serves | 10 to 12 |

2 Tbsp vegetable oil

1 yellow onion, diced

2 green peppers, diced

4 Tbsp minced fresh garlic

4 cups beef stock

1 lb ground elk meat

1 15-oz can kidney beans, drained and rinsed

1 15-oz can chili beans

1 Tbsp puréed chipotle in adobo sauce

2 cups chili sauce

1 15.5-oz can diced tomatoes

4 tsp kosher salt

2 Tbsp chile powder

2 tsp freshly ground black pepper

2 tsp ground cumin

1 Tbsp ground paprika

¼ tsp ground cinnamon

4 Tbsp semisweet chocolate chips

| Preparation | In a 4-quart saucepot over medium-low heat, heat vegetable oil. Add onion and peppers to pot and cook until onions are soft, about 5 minutes. Add garlic and cook an additional 2 minutes.

In a large mixing bowl, mix beef stock with raw elk meat until meat is completely coarse and broken up with no remaining clumps.

Add elk-beef broth mixture to saucepot with onion, peppers and garlic over medium-low heat. Mix well and bring to a simmer. Add beans, puréed chipotles, chili sauce, tomatoes and spices and simmer for 20 minutes, stirring frequently. Add chocolate chips and stir until melted and well-combined. Adjust seasoning to taste and serve.

Hinkebein Farm Elk Roast Curry

Recipe by Adam Lambay, executive chef, Chaumette Vineyards & Winery

In first grade, Lambay’s teacher asked him to draw his favorite food. Most kids in the class drew pizza; he drew curry. Now as a professional chef making curry on a regular basis, Lambay sees it as his professional responsibility to provide locally sourced food that inspires patrons. He visits farms five to six times a week and almost always has an elk special on the menu.

Serves | 6 |

4 Tbsp butter

4 Tbsp vegetable oil

2 cinnamon sticks

1 Tbsp black cardamom

1 Tbsp whole cloves

3 to 4 bay leaves

1 Tbsp crushed coriander

2 Tbsp whole cumin

2 yellow onions, julienned

6 cloves garlic and 2-inch section fresh ginger puréed together*

2½ to 3 lbs boneless elk roast, sliced into 1-inch cubes

3 Tbsp madras-style curry powder

2 Tbsp freshly ground black pepper

1 tsp red pepper flakes

2 cups whole-milk yogurt

1 qt chicken stock

3 Tbsp kosher salt

*You may need to add a little water to the puréed garlic and ginger mixture.

| Preparation | In a large heavy-bottomed stew pot over medium heat, heat butter and oil. Add whole spices except cumin. When bay leaves begin to brown, add cumin. When cumin pops and browns, immediately add onions. Stir onions to ensure even cooking.

When onions brown on edges, add garlic-ginger purée. Stir-fry for 1 minute. Add elk and stir-fry until brown on all sides. Add curry powder, black pepper and pepper flakes. Fry for another minute, stirring constantly. Add yogurt, chicken stock and salt and bring to a boil. Turn heat down to a simmer, cover and let cook for 1 hour or until elk is tender.

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