Seared Loin of Elk
Cipollini Onions, Brussels Sprout Leaves, New England Applewood Smoked Bacon, Elk Sauce
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The seared elk loin is a culinary miracle. Seared on the outside, tender and juicy (juicy elk!) on the inside, and the cut of meat is *thick*. If more chefs could cook elk like Chillingsworth then people would start herding them.