Recipes from Les Toques Blanches Ottawa

Birch Syrup Marinated Loin of Elk
with tender baby carrots, pencil stick asparagus, white truffled mashed potatoes, and huckleberry reduction

Executive Chef Michael Blackie, Brookstreet Hotel

Serves 4

Step One: Loin of Elk and Marinade

4 six ounce portions elk loin
3 tbsp birch syrup
1 sprig roughly chopped fresh thyme
1 sprig roughly chopped fresh rosemary
½ tsp black peppercorns
2 tbsp roughly chopped shallots
1 cup canola oil
2 tbsp cabernet sauvignon

• In a stainless steel bowl combine all of the elements except the elk and mix thoroughly.
• In a non-reactive container place the elk portions and then cover with the marinade.
• Place container in the fridge for at least 1 hour or up to 4 hours to marinate.
• Remove elk from marinade, season with salt and fresh cracked black pepper.
• Sear elk in a pan with hot oil and then roast in a 350ºF oven for approximately 15 minutes or until internal temperature of 125ºF is reached.

Step Two: Baby Carrots and Pencil Asparagus

12 stalks pencil asparagus
12 peeled baby carrots
3 liters boiling water
1 tbsp kosher salt

• Trim the pencil asparagus to the same length and discard the woody ends.
• Blanch the peeled baby carrots in boiling salted water for approximately 2 minutes or until you can just pierce them with a fork.
• Shock and cool the baby carrots in ice water to retain colour.

Step Three: White Truffled Mashed Potatoes

4 large Yukon gold potatoes
1 cup melted butter
½ cup whipping cream (35%)
3 drops white truffle oil
Kosher salt to taste
fresh cracked pepper to taste

• Peel the potatoes and boil them for about 30 minutes or until soft.
• Drain potatoes and then pass them through a food mill or ricer.
• Fold in the melted butter and whipping cream.
• Season to taste with salt and pepper.
• Mix in the white truffle oil.

Step Four: Huckleberry Reduction

2 tbsp minced shallot
1 cup dry red wine
1 cup demi-glace
1 bay leaf
1 sprig fresh thyme
1 tsp whole black pepper
2 tbsp huckleberry preserves
1 tsp canola oil
1 tbsp butter

• Heat the oil in a small sauce pot on high heat until almost smoking.
• Add the shallots, bay leaf, peppercorns and thyme and sauté until lightly browned.
• Add the red wine and deglaze the pot.
• Reduce the wine by half of it’s volume and then add the huckleberry preserves.
• Add the demi-glace and reduce the heat to medium.
• Simmer the sauce until proper consistency is reached (coats the back of a spoon).
• Turn off the heat and mount with the butter (add it in and swirl the pot until butter is incorporated).

Restaurant Serving Method

• Plunge the carrots and asparagus into boiling salted water. When cooked, drain and toss with butter, chopped herbs and salt and pepper.
• Carefully spoon the mashed potato onto the 4 hot dinner plates.
• Arrange the vegetables attractively around/on the potato.
• Cut the elk loin and place it against potato, fanning out the slices.
• Sauce generously with the huckleberry reduction.
• Garnish with nice fresh herb.