May have to find one of the Elk!

Tenderloin of Hahndorf Elk wrapped in Kanmantoo Bacon and Puff Pastry

Rough Puff Pastry
© Philip Searle's Vulcan Restaurant NSW

KENWOOD MIXER small stand med max

STRONG FLOUR 500 1000 1500 2000g

BUTTER COLD LARGE PIECES 500 1000 1500 2000g

LEMON JUICE STRAINED 25 50 75 100ml

ICE WATER 200 400 600 800ml

Method

* Cut the butter into pieces and add to the bowl
* Add medium speed mix the butter and flour together for a couple of minutes, and then add the water and lemon juice, mixing only long enough for it to come together
* Knead the dough in the bowl with your hands, picking up any remaining
* flour that may not have been mixed in
* Cover your board with plastic, knock the pastry out to form a rectangle on the board, flattening it
* with your hands, and cover with plastic - rest the dough for 45 minutes
* Lightly flour your rolling surface, and roll the pastry out into a rectangle three times the depth of your board, and about the same length
* Using the brush, brush away any excess flour then fold old the left hand third over the middle third, and then fold the right hand third back over the other two layers, cover again with plastic - rest the dough for 45 minutes
* Repeat this step another 3 times, then rest your pastry for at least one hour before using it and another hour before cooking it.

Mushroom Duxelle

LEEK CLEANED AND FINLEY SLICED 1

CELERY STALKS FINELY SLICED 2

CARROTS PEELED AND CHOPPED 250 g

BUTTER UNSALTED 125 g

BLACK PEPPER FINELY CRACKED 2

SALT 10 g

HILSS MUSHROOMS 400 g

FLAT LEAF PARSLEY SLICED 0.5

Method

* Chop all the vegetables roughly
* Sauté the leek, celery and carrots in the butter until it is caramelised and softened
* Add the mushroom and continue cooking until their liquid has been expelled and evaporated.
* Stir through the parsley and adjust seasoning with salt and pepper. Process in robot coup until fine

Bordelaise Sauce (Red wine & Eschallot Sauce)

RED WINE 1000 ml

RED WINE VINEGAR 100 ml

PORT 100 ml

ESCHALLOTS CHOPPED 20 each

THYME SPRIGS 2

BAY LEAVES 1

VEAL GLAZE 1000 ml

YIELD 1.2 lt

Method

* Fry of meat trim in a pot. Deglaze with wine, port, vinegar and add herb and eschalot to this, reduce by 1/3
* Remove herbs and add veal glaze
* Simmer for approximately 15-20 minutes
* Pass through a fine sieve and paper filter

Preparing the Elk

* Clean Elk Tenderloin and portion to no more than 120g, butterfly and roll in finely sliced Kanmantoo bacon.
* Tie up with butchers string and roll through a little olive oil.
* Pre heat a black pan and lightly sear on all sides, stand on a rack and allow to cool completely before removing string.
* When wrapping the Tenderloin in puff place the puff down first then a layer of duxelle, and bone marrow and the place the elk on top and finish wrapping.

Preparation and presentation

* Slice pre soaked bone marrow.
* Peel slice eschallot and cook until lightly golden.
* Prepare and wash spinach and slice mushrooms.
* Once you have wrapped the elk and let it cool in the fridge.
* Heat bordelaise, eschallot, and spinach, making sure to adjust seasoning before serving.
* Cook the elk in puff pastry at 190 C for approximately 12-14 minutes. Present in centre of the plate on the caramelised onion, spinach and mushrooms with bordelaise sauce.

A Tasting Australia recipe