Hummer
Well-known member
Last night we prepared Elk Carpaccio Salad, adapted from a recipe in the recent issue of Bugle.
Starting with thin slices of partially frozen raw elk sirloin, several drops of truffle oil, and shavings of Parmigiano-Reggiano cheese on toasted bread, it is topped with microgreens, steamed asparagus shoots and finished with a lemon olive oil dressing with fine shallots, minced garlic, Dijon mustard, salt and pepper. Simple and delicious.
The wines were a 2010 Apricot-Chenin Blanc and a 2013 sparkling Gewurztraminer-Riesling blend from my home winery.
Pura Vida!![Cool :cool: :cool:](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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![](/proxy.php?image=http%3A%2F%2Fi59.photobucket.com%2Falbums%2Fg292%2FCOHummer%2FHome%2FElk-Carpaccio-Salad_zpsn0epwsvx.jpg&hash=fdbafe1044e1b9d7e4555c768a87aa2b)
Starting with thin slices of partially frozen raw elk sirloin, several drops of truffle oil, and shavings of Parmigiano-Reggiano cheese on toasted bread, it is topped with microgreens, steamed asparagus shoots and finished with a lemon olive oil dressing with fine shallots, minced garlic, Dijon mustard, salt and pepper. Simple and delicious.
The wines were a 2010 Apricot-Chenin Blanc and a 2013 sparkling Gewurztraminer-Riesling blend from my home winery.
Pura Vida!
![](/proxy.php?image=http%3A%2F%2Fi59.photobucket.com%2Falbums%2Fg292%2FCOHummer%2FHome%2FElk-Carpaccio-Salad2_zps06loduop.jpg&hash=df05d2d399a9552669e8204b2bbb961d)
![](/proxy.php?image=http%3A%2F%2Fi59.photobucket.com%2Falbums%2Fg292%2FCOHummer%2FHome%2FElk-Carpaccio-Salad3_zpssrkdrdk6.jpg&hash=05a53eaa090c86802042a624f7f87d7a)
![](/proxy.php?image=http%3A%2F%2Fi59.photobucket.com%2Falbums%2Fg292%2FCOHummer%2FHome%2FElk-Carpaccio-Salad_zpsn0epwsvx.jpg&hash=fdbafe1044e1b9d7e4555c768a87aa2b)