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1
For the Sonoran Spice: In food processor, grind peppercorns and star anise until completely powdered.
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2
Add cumin seed and chamomile; grind until smooth and then add remaining ingredients.
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3
Set aside
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4
For the Five Onion Polenta: Saute onions in a very hot and dry pan, set aside.
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5
In a sauce pot, bring milk to a boil, stir in polenta and cook for 6 minutes, until very thick.
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6
Add sauteed onions, salt, and pepper.
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7
Line a sheet pan with plastic wrap; spread the polenta on the pan and level it (bang the pan to settle it, if necessary).
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8
Cool, then cut into triangle portions.
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9
Set aside.
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10
For the Sage Blackberry Roasted Shallot Compote: Saute the shallots until soft, but not burned.
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11
In a saucepot, saute bacon until lightly brown.
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12
Add liqueur and deglaze the pan.
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13
Add all remaining ingredients, except the cornstarch and water.
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14
Heat to 180 degrees.
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15
Mix the cornstarch and water to form a slurry.
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16
Add slurry to thicken mixture, stirring very lightly so the blackberries don't break up.
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17
Compote should be chunky, not smooth.
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18
Set aside.
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19
To prepare the Elk: Coat the elk with the molasses.
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20
Dredge in sonoran spice and place in a very hot cast iron skillet.
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21
Sear elk on both sides until dark in color.
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22
Place in a preheated 300 degree oven for 8 to 10 minutes or until desired internal temperature is met.
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23
Place elk on polenta pieces and top with the compote.
