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Spiced Huckleberry Demi:
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In a heavy bottom pot, bloom all spices on medium-high heat (make sure pot is dry). Add butter to hot spices; melt and brown mirepoix and garlic. Deglaze with 2 cups red wine, reduce by half over medium-low heat. Place berries in pot, and reduce by half. Add remaining red wine to pot; reduce by half. Pour in port; reduce by about one-third. Add lamb demi and reduce to desired consistency. Season with salt, pepper and sugar. Strain through a chinois; adjust seasoning. Mount with butter, if needed.
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3
Cauliflower and Fingerling Smash:
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Place potatoes and cauliflower in heavy bottom pot; cover with milk and simmer on medium-heat until tender making certain not to overcook potatoes. Strain; reserve some cooking liquid.
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In a mixing bowl, add potatoes, cauliflower, chevre and cherries, folding repeatedly, breaking down potato starch. Add parsley and season with salt and pepper.
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Pickled Cauliflower:
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Bring water, sherry and red wine vinegars, salt and sugar to a boil. Pour over cauliflower and shallots. Immediately cover. Best if cools completely, overnight.
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8
Elk Loin:
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Sear marinated elk loins to medium-rare. Properly rest meat. Slice into half-inch slices.
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To Plate:
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Place cauliflower and fingerling smash onto plate. Top with a few slices of elk loins. Drizzle with huckleberry demi. Add garnishes; dust loins with cinnamon-ginger mix. Add pickled cauliflower to sides.
