Grilled Mongolian Elk on Vegetable Mountain

Total:
49 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 2 to 3 pound piece elk tenderloin, cleaned
  • 2 tablespoons ground bean paste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 2 tablespoons naturally brewed soy sauce
  • 1 tablespoon sesame oil
  • 1/2 cup grapeseed oil
  • 1/2 cup Shaoxing wine
  • 1/2 cup red wine
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon juniper berries, crushed
  • Grapeseed oil, to cook
  • Salt and black pepper
  • Vegetable Mountain, recipe follows
Vegetable Mountain:
  • 1 red onion, sliced
  • 1 yellow onion, sliced
  • 1 cup elk marinade
  • 2 carrots, sliced thinly on the bias
  • 2 fennel, de-cored, sliced thinly on the bias
  • 1 red cabbage, sliced thinly
  • 1 zucchini, sliced thinly
  • 3 ribs celery, sliced thinly on the bias
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • Splash Chinese black vinegar (Chinkiang)
  • Grapeseed oil, to cook
  • Salt and black pepper
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