Blue cheese crusted elk with roasted pears and squash

This recipe makes the perfect meal as the weather starts to turn cooler. Enjoy it with your favourite red wine.

4 oz (125g) blue cheese, crumbled (or grated)
1 1/2 cups fresh breadcrumbs*
1/2 cup pecans, finely chopped
1/4 cup softened butter
1 tablespoon chopped fresh thyme
1/2 teaspoon freshly ground pepper
1 1/2 lbs (750 g) elk tenderloin

1 tablespoon olive oil
4 garlic cloves, bruised
1 1/2 lbs (750 g) butternut squash, peeled, seeded and cubed
4 pears, peeled, cored and quartered
4 thyme springs
6 garlic cloves, bruised
1/2 teaspoon freshly ground pepper
pinch of salt
1 tablespoon honey

Preheat oven to 375°F (190°C). Place a greased wire rack in a roasting pan. Combine cheese, breadcrumbs, pecans, butter, thyme and pepper in a medium bowl; press over tenderloin. Place in prepared pan. Roast, uncovered, in preheated oven for about 40 minutes, depending on thickness of tenderloin or until cooked medium-rare. Cover and let stand for 10 minutes before cutting into medallions.

To make the roasted pears and squash, combine all ingredients on a large greased baking sheet. Bake in 375°F (190°C) oven for about 45 minutes or until golden and tender. Serve with elk. Serves 6 to 8.

* To make fresh breadcrumbs process day-old bread in food processor until coarse crumbs. Or crumble bread in your fingers.


Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.


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