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In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Matt Eoff from Convict Lake prepares Elk Ribs.

Click here for Chef Matt Eoff's Profile

Roasted Prime Rib of Elk, with zinfandel syrup, port marinated mission figs, sweet potato- applewood smoked bacon hash & baby vegetables.

Ingredients:

1 frenched elk rack (2.5- 3#)
1 sprig fresh thyme
8 black peppercorns
1 bay leaf
1 oz herbs de provance
Kosher sallt & cracked black pepper
8 oz zinfandel wine
2 oz granulated sugar
20 dried mission figs
1 cup tawny port
1 lg sweet potato
2 shallots, minced
8 strips high quality bacon
20-30 baby yellow summer squash
Green zucchini
Baby carrots
4 oz butter
1 lg red onion
4 oz olive oil
1 oz raspberry vinegar

Method:

Rub rack with herbs de provance, olive oil, salt & pepper. Heat pan, sear rack, bone side up, flip and put in oven. Remove @ 120- 130 degrees fahrenheit let, rest 10 minutes before carving.

Sauce (in roasting pan)

Add 1 minced shallot, peppercorns and bay leaf, sweat 1 minute, flame zinfandel, reduce to one third of volume, add sugar, cook another 2 minutes, strain & let cool to room temperature.

Sweet Potato Hash:
Dice bacon, sautee in skillet with 1 diced shallot until the bacon is crispy & shallot is caramelized.

grate potato & blanch 1 minute, strain, add to bacon- onion mixture, brown, put into timbale, place in center of plate.

Figs:
Combine port wine & figs (24 hrs. ahead)

Baby Vegetables:
Sautee with butter, season with salt & pepper.

Red Onion:
Slice onion root to tip into eights, splash with olive oil & vinegar, bake for 15 minutes.