MAPLE-GLAZED MONTANA ELK TENDERLOIN

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

Amt  Ingredient
 
7 pounds elk tenderloin
   pure maple syrup (enough to coat tenderloin)
To taste salt and pepper
1 recipe verjus demi glace
1 recipe polenta cake (see recipe)
 
Procedure:
 
Serve with a verjus demi glace, polenta cake and braised rapini.
 
Yield:  25 servings.