Herb-Crusted Rack of Elk with goat cream cheese

Ingredients

Preparation

Have the butcher french the rack. Cover the bones with foil to keep them from burning in the oven. Season the meat liberally with salt and pepper.

In a large, heavy skillet on medium-high heat, add 2 tbsp olive oil and carefully sear and brown the seasoned rack on all sides. Transfer to plate and keep warm.

Heat 1/2 cup olive oil in the pan. Add herbs and fry until bright green and crisp. Remove from oil with a slotted spoon, reserving oil, and blot dry with a paper towel. Place herbs and breadcrumbs in a food processor and pulse until smooth. Refrigerate until cool.

Brush the seared meat with Dijon and pat the herb crust onto it. Refrigerate remaining herb mixture in a sealed container for up to a month. Roast for approximately 12 minutes, to an internal temperature of 145°F (62°C) for medium rare, or for 15 minutes to an internal temperature of 150°F (65°C) for medium. Allow the meat to rest 5 to 10 minutes.

Meanwhile, heat remaining 2 tbsp olive oil in a small non-stick skillet on medium heat. Sauté the shallots for 1 minute. Add mushrooms asparagus, fennel and carrots and sauté for several minutes. Add balsamic vinegar and cook until it reduces to a syrup. Add stock and reduce again until sauce coats the vegetables. Adjust seasoning.

In another small saucepan, bring cream to a simmer. Add cheese and whisk until melted. Salt to taste.

To assemble, spoon vegetable ragout at top of the plate, rest two chops against the ragout and spoon a little goat cheese cream around the chops.