Grilled Elk Medallions with Sweet Collard Greens & Garlic Toum
Ingredients:
1 pack Fossil Farms’ Elk Medallions; 12 oz. average
1 tbsp. vegetable oil
½ sweet onion, sliced
2 cups collard greens
½ cup water
3 tbsp. balsamic vinegar
2 tbsp. honey
1 tsp. ginger root, fresh, grated
5 tbsp. butter, melted
½ tbsp. ground pepper
½ tbsp. salt
1 garlic head
1 tsp. kosher salt
1 ¾ cups grapeseed oil
4-6 tbsp. ice water
1 pack Fossil Farms’ Elk Medallions; 12 oz. average
1 tbsp. vegetable oil
½ sweet onion, sliced
2 cups collard greens
½ cup water
3 tbsp. balsamic vinegar
2 tbsp. honey
1 tsp. ginger root, fresh, grated
5 tbsp. butter, melted
½ tbsp. ground pepper
½ tbsp. salt
1 garlic head
1 tsp. kosher salt
1 ¾ cups grapeseed oil
4-6 tbsp. ice water
¼ cup lemon juice
Equipment:
Indoor/Outdoor grill
Sharp knife
Cutting board
Medium bowl
Measuring spoons
Food processor
Large skillet
Indoor/Outdoor grill
Sharp knife
Cutting board
Medium bowl
Measuring spoons
Food processor
Large skillet
Method Garlic Toum:
1. Peel garlic cloves. Cut them in half and remove the green germ (this is optional).
2. Place the garlic and kosher salt in a food processor. Pulse a few times until the garlic
looks minced, stopping to scrape down the sides.
3. Add lemon juice and pulse a few times to combine. While the food processor is running, slowly add about 1/3 cup of grapeseed oil. From here on out, alternate adding 1 tablespoon of the ice water after every 1/3 cup of grapeseed oil. Continue until all of the ingredients have been incorporated and the garlic sauce has thickened and increased in volume.
4. Allow sauce to rest in fridge while cooking the medallions and collard greens.
Method Elk Medallions & Collard Greens:
1. Preheat grill 400-450°F. Then, heat vegetable oil in large skillet over medium heat.
2. Add sliced onions and cook until slightly translucent, about 5 minutes.
3. Stir in collard greens, in batches if necessary, until they slightly wilt, and fit in the skillet.
4. Pour in water and cook, stirring occasionally, until bright green and tender, about 5 to 7 minutes. Regulate the heat to prevent the greens from burning and drain excess liquids.
5. Whisk vinegar, honey, ginger, and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper.
6. Put elk medallions on the grill and cook for 3 minutes each side.
7. Remove medallions from grill and rest for 5 minutes before plating.
8. Cut elk medallions against the grain. Then, add the garlic toum to the plate, layer with the sweetened collard greens, and finally the medallions. Garnish with a dash of kosher salt and enjoy!
2. Add sliced onions and cook until slightly translucent, about 5 minutes.
3. Stir in collard greens, in batches if necessary, until they slightly wilt, and fit in the skillet.
4. Pour in water and cook, stirring occasionally, until bright green and tender, about 5 to 7 minutes. Regulate the heat to prevent the greens from burning and drain excess liquids.
5. Whisk vinegar, honey, ginger, and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper.
6. Put elk medallions on the grill and cook for 3 minutes each side.
7. Remove medallions from grill and rest for 5 minutes before plating.
8. Cut elk medallions against the grain. Then, add the garlic toum to the plate, layer with the sweetened collard greens, and finally the medallions. Garnish with a dash of kosher salt and enjoy!