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Cooking on the Wild Side with Kirt Martin
Elk En Croute stuffed with Mushroom Duxelle and Plum Sauce
Posted on: October 10, 2007
Elk En Croute
4 each 5 oz. elk steaks
2 tablespoon Butter
2 cups mushrooms; sliced
1 tsp. garlic; chopped
1 tablespoon shallot; chopped
1/4 cup celery; chopped
1/4 cup chicken stock
1/4 cup white wine
1/4 cup green onion; sliced
1 tablespoon parsley; chopped
1/2 cup Italian seasoned bread crumbs
1/4 cup parmesan cheese
1/4 cup Monterey jack cheese
2 tablespoon sweet bell peppers
1 each puff pastry sheet
Saute’ mushrooms in butter until lightly browned and all liquid is
absorbed. Add garlic, shallots and celery, saute’ for 1 minute. Add the wine and chicken stock. Cook until liquid is almost gone. Place the mushroom mixture in a mixing bowl and add the rest of the ingredients. {except the cheese!}, fold gently to mix and chill the mixture out, once it is cooled out, fold in the cheeses. Pound the elk steaks to a 1/4” thickness. Spoon mushroom mixture on top and roll, bake covered for 30 minutes at 375°F to an internal temperature of 145°F . Chill out the stuffed Elk roll. Wrap in puff pastry and bake at 400°F for 20 minutes.
Slice and serve.
Herb Breading
1 qt dry bread crumbs
2 tsp. rosemary; chopped
2 tablespoon Italian flat leaf parsley; chopped
1 tsp. thyme; chopped
1/2 tsp. rubbed sage; or 1 tsp fresh flat leaf
1-1/2 tsp. garlic; minced
3 tablespoon Butter; melted
1/4 cup parmesan cheese; grated
1/4 tsp. fresh ground pepper
1 tsp. kosher salt
In a food processor pulse all ingredients until well mixed. Yield is 1
Quart or 12 ounces.
Plum and Port Sauce
1 tablespoon Sugar
1 tsp. orange juice
1/2 cup plum; sliced
1/2 cup port wine
1/8 tsp. Cinnamon
pinch of salt
1 tablespoon Butter; chilled
In a small sauce pan caramelize sugar and orange juice, (Be Careful You Don’t Burn It), just bring it to a light golden brown. Add the plums, port wine and cinnamon. Reduce to sauce constantly and finish by stirring in chilled butter.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.