This month’s Recipe of the Month is brought to you by the Executive Chef of the Pradera Country Club.
Executive Chef Aaron Schultz’s prior experience includes the Woodmore Pines Country Club in Monument CO, Beaver Creek, in Avon, and Plum Creek Country Club in Castle Rock.
He then helped open The Club at Pradera in 2005 and continues to strive to meet every member expectation on a day to day basis. His passion lies in the artistic side of the culinary arts including paired dinners such as wine, beer, or spirits.
Seared Elk Chop with Zinfadel Syrup Ingredients:
- 1 rack of cervina elk or venison**
- 2 cups zinfandel or primitivo (the Italian zinfandel)
- 2 cups grape juice
- Kosher salt
- Fresh black pepper
- Canola oil
Red Grape Salsa Ingredients
- 1 bunch seedless red grapes
- 1 small handful cilantro
- ½ red onion
- 1 pinch brown sugar
- 1 lime
- 1 tablespoon canola oil
Elk Chop Directions:
- Cut the rack into chops (there should be seven bones protruding from a long strip of meat.
- Cut along the bone, through the meat, to create chops).
- Season chops with salt and pepper.
- Heat a cast-iron pan or sauté pan over medium-high heat.
- Add a few tablespoons or so of canola oil and sear chops until crisp and golden on both sides (meat should still be rare to medium-rare. You can place them in the oven to increase the temperature, but it isn’t recommended).
- Reduce zinfandel by 1 ¾ cup over medium high heat, remove to room temperature
Red Grape Salsa Directions:
- Cut grapes in half
- slice the onion into thin strips
- rough-chop the cilantro
- combine with the juice of one lime, brown sugar, and canola oil.
- Place salsa over the top of the chops.
**elk is larger (about twice the size) than venison. Venison chops make great appetizers, while a single elk chop is enough for an entrée. If using elk, add a starch (potatoes, rice, polenta, etc.) and a vegetable to make it a complete meal.