October 26, 2012
Food Fight Friday: Elk Tenderloin vs. Caribou Pot Roast
By David Draper
I’ve never met deputy editor Colin Kearns’s brother Brian, but I can tell he’s my kind of guy. If his Facebook photos are any indication, he spends his time roasting whole hogs, going on BBQ-fueled road trips and otherwise leading a damn fine life. In short, I want to be him, especially after seeing his submission for this week’s Food Fight, which I’m predicting will slaughter my simple pot roast. But then, Brian’s a chef, so I don’t mind losing to a pro.
David’s Caribou Pot Roast
I don’t eat a lot of roasts. Generally shoulder meat and the tougher cuts from the hindquarters either get ground for sausage or sliced for jerky. Still, a long-simmered chunk of meat does sound good from time to time, especially this time of year. Luckily, I had a netted roast still in the freezer from my last caribou hunt (which was longer ago than I care to admit). I rubbed the roast with salt, pepper, and a selection of spices, browned it on all sides, and braised the meat along with potatoes, carrots and corn for a few hours in antelope stock.
Brian’s Elk Tenderloin
I’m the chef at a country club in Arkansas, and this tenderloin came from an elk shot in Montana by the son of one the club’s members. I marinated the elk in soy sauce, mushroom stock, garlic, shallots, and Cabernet Sauvignon. Then I vacuumed sealed the loin with some of the marinade and cooked it in a water bath at 122 degrees for about two hours. I pulled the meat out of the water, cut open the bag, and seared the loin over medium high heat until caramelized. I sliced the tenderloin and served it with sweet potato purée, braised turnip greens, and a Cabernet and red currant sauce.