I have a a recipe for pan seared chops with a dried fig/port reduction...looking for other proven, successful recipes for Elk rack/chops.

I always debone mine, so all I get are steaks and roasts, and the rest I grind into burger. As for recipes.....I don't really use them, I just go with whatever I feel like at the time.

When I say recipes, I should clarify myself. I am not looking to change the cooking method of the chops, I am looking for more of a different sauce/serving method.

quote:

Originally posted by inky:
When I say recipes, I should clarify myself. I am not looking to change the cooking method of the chops, I am looking for more of a different sauce/serving method.

protein is a protein is a protein. Fat content and how much the muscle has been worked is really all that you need to take into account. Besides that, any sauce or technique that works for similar red meats will work with your elk. Just keep a mental note on how much flavor you want to go with the meat without taking away from it's natural goodness.

This is the sauce I use for venison chop:

Butter
Shallots
Xeres Vinegar
Orange Juice
Port
Currant Jelly
Mustard
Sri Ratcha

Sweat some shallots in butter, add a bit of Xeres vinegar, add the OJ and port and reduce it.
Melt some currant jelly and mustard in the pan.
Add more or less to taste.
Finish the sauce with a bit of Sri Ratcha or whatever hot sauce you like but of course this is optional.