Winemakers Harvest Dinner at Oak Bay Beach Hotel
October 28, 2021
Striploin of farm raised elk wrapped in Applewood smoked bacon, caramelized sweet potato pave and black pepper jus
Elk Striploin Wrapped in Applewood Smoked Bacon – Prepare 1 day in advance
- 1000g Elk striploin, trimmed of all fat and silver skin
- 200g Applewood smoked bacon, thinly sliced
- 0.25g (a pinch) Activa RM (Transglutaminase)
1. With a damp cloth moisten a countertop work surface.
2. spread cling film over the area about 18” long.
3. Lay the bacon strips on the cling film side by side tightly but not overlapping.
4. With a small sieve, sprinkle the bacon with the Activa RM and place the elk loin in the middle of the bacon strips.
5. Using the cling film, tightly wrap the bacon around the elk and roll into a long log shape.
6. Repeat the wrapping with another layer of cling film, then aluminum foil.
7. Refrigerate the elk overnight.
8. The next day cook the elk in an oven at 225°F until the internal temperature is 110°F. Remove from the oven and let rest for 1 hour.
9. When you’re ready to serve, remove from the aluminum/cling film. Over medium heat brown the elk in a large skillet, gently caramelizing the bacon and reheating the loin to an internal temperature of 125°F. Slice and serve
- 1150g Yam
- 250ml Whipping cream 36%
- 30g Butter
- 1 Bay leaf
- 1 sprig Thyme
- 2 cloves Garlic, roasted
- 35g Parmesan cheese, grated
- 8g Kosher salt
1. In a medium saucepan, combine the cream, butter, bay leaf and thyme over medium low heat and gently simmer for 10-15 minutes, being careful not to let the cream boil over.
2. Remove from the heat and add the grated parmesan whisking to combine.
3. Strain the cream mixture and reserve.
4. Peel the yams and slice very thinly and evenly, using a mandolin or by hand.
5. Toss the yams together with the salt and let stand for 45 minutes.
6. Press the yams to remove excess water.
7. Toss the yams with the cream mixture and lay out in a buttered baking dish dish in even layers overlapping carefully.
8. Bake covered with parchment paper, then tin foil for 65 minutes at 320°F in a convection oven.
9. Let rest for 30 minutes before portioning and serving.
Black Pepper Jus
- 150ml Veal or beef stock reduction
- 2 Shallot, minced
- 3 tbsp. Black Peppercorn, whole crushed
- 1 clove Garlic, sliced
- 1 Bay leaf
- 1 sprig Thyme
- 1 sprig Rosemary
- 250ml Kettle Valley Syrah
- To taste Kosher salt
- 30ml Balsamic vinegar
- 2 tbsp. Olive oil
1. In a medium saucepan over medium heat, toast the crushed whole peppercorns until they become fragrant.
2. Add the olive oil, shallots, garlic, bay leaf, thyme and rosemary and cook until the shallots are translucent and becoming slightly caramelized.
3. Add the Syrah and balsamic vinegar and reduce to ¼ of original volume.
4. Add the veal/beef stock reduction and cook to a sauce consistency adjusting the seasoning with kosher salt to taste.