Chestnut-Crusted Loin Of Elk Recipe

Name: Chestnut-Crusted Loin Of Elk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 3/4 lb fresh chestnuts, peeled.; Marinade:; 1 tsp orange zest; 1/2 cup OJ; 2 tbsp Olive Oil; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tdp star anise; 1/4 tsp black peppercorns; 2 cloves garlic, peeled and crushed; 1 spig thyme; 2 1 1/2 lb elk loins; Elk:; Salt & Pepper; 2 large eggs; 1 egg yoke; 3 tbsp flour; 1/4 cup EVOO

Servings: persons

Crust:
3/4 lb fresh chestnuts, peeled.
Marinade:
1 tsp orange zest
1/2 cup OJ
2 tbsp Olive Oil
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tdp star anise
1/4 tsp black peppercorns
2 cloves garlic, peeled and crushed
1 spig thyme
2 1 1/2 lb elk loins
Elk:
Salt & Pepper
2 large eggs
1 egg yoke
3 tbsp flour
1/4 cup EVOO

1
Crust:
2
Break each chestnut into a few pieces and spread them out on a baking sheet. Allow the pieces to dry overnight in a warm place.
3
The next day, place the nuts in a food processer and pulse until they break into 1/4 inch chunks. Use a sieve to reserve those pieces, discarding the powder.
4
Marinade:
5
Mix all ingredients in a shallow pan, then roll the elk in the marinade to coat. Cover tightly with plastic and refrigerate for at least 4 hours, and pref overnight, turning the meat a few times.
6
Elk:
7
Center a rack in the oven and preheat to 425 degrees.
8
Remove elk from marinade and pat dry with paper towels. Season with S & P. In a long dish or pan, beat eggs and yoke. Dust one side of the elk with flour, shake off excess and dip in egg mixture and then in chestnuts.
9
Heat oil in roasting pan and add elk when oil is hot, chestnut side down. Cook for approx 2 mins, flip the loin and roast in oven for 10-12 mins for medium rare.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 3/4 lb fresh chestnuts, peeled., Marinade:, 1 tsp orange zest, and more.

Yes, Chestnut-Crusted Loin Of Elk falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chestnut-Crusted Loin Of Elk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions