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1
Preheat oven to 375. Season elk with salt & pepper. In a cast iron skillet over med-hi heat add 2 tbls olive oil. Sear elk on all sides to form an outside crust; rest.
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2
In a bowl, mix cornstarch & water. Set aside. Using a food processor, grind mushrooms, uniform in size, but not fine. Combine herbs & mushrooms. Spread crust of cornstarch directly onto elk. Form mushrooms outside of elk on one side of loin. Melt 1/4c butter. Place elk in preheated 375 degree oven. Roast 8-10 min. Baste with melted butter; set aside to rest.
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3
Boil a pot of salted water for blanching cauliflower. Prepare an ice-water bath and preheat oven to 350.
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4
Toss half of cauliflower in olive oil (reserve some for later use); add salt & pepper. On a sheet tray, roast in 350 degree oven stirring occasionally until caramelized. Blanch remaining cauliflower in pot of salted water; remove when tender; shock in ice-water bath.
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5
In a blender, add blanched cauliflower and 1c cream. Slowly, add some olive oil until emulsified. Season with salt & pepper.
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6
Place hickory chips in a hotel pan. Light chips & place over a burner. Place a perforated pan over chips & add tomatoes; cover. Place pan over a burner to continue smoking tomatoes for 15 min.
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7
In a saucepot, heat 3 tbl of oil over med-hi heat. Add onion, shallots, garlic & jalapeno sauteing until translucent. Add thyme & tomato paste; stir constantly for about 3 min. Delaze with white wine. Cook to au sec, then add tomatoes to saucepot. Add remaining cream; cook 10 min. Remove jalapeno. Strain through a china cap. Place in a medium-size mixing bowl & whisk in butter, 1-2 cubes at a time. When all butter is incorporated, season with salt and a few tablespoons lemon juice. Keep warm.
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8
In a hotel pan, melt butter, & add remaining lemon juice. Add sugar, spices & berries. Layer all slices of pear & gently cook until soft-firm. Remove & dry on paper towels.
