Lunchbreak: Elk chops with chimichurri and pumpkin puree

Chef Bret Bohning

14 W. Calendar Avenue
La Grange
(708) 469-7896

Elk Chops with Chimichurri and Pumpkin Puree

Pumpkin Puree

1 ea. Kabotcha squash (Japanese pumpkin) halved and seeded
1/2 quart heavy cream
2 Tbs butter
salt and pepper, to taste

Roast at 350 degrees with olive oil, salt and pepper, flesh side down, until fork tender (around 20 minutes). Remove skin, place pumpkin meat in a pot with 1/2 qt. heavy cream and 2 Tbs butter. Simmer for 15 minutes, then puree and season with salt and pepper.

Mint Chimichurri

1 shallot, minced
2 small cloves of garlic, minced
3 Tbs chopped Italian parsley
2 Tbs chopped cilantro
3 Tbs chopped mint
1.5 lemons, juiced
4 Tbs olive oil
salt and pepper, to taste

Combine all ingredients and mix together

Elk Chops

Season with salt and pepper. Sear in a hot skillet with grape seed oil for around two minutes, achieving a golden brown color. Flip the chops over, then add 1 Tbs butter, and 1 sprig of rosemary. Continue cooking and baste the elk chops with the browned butter. Cook to medium rare (135 degrees internal temperature) and then remove. Let rest for 4 minutes. Plate with pumpkin puree on the bottom, 2 elk chops and then drizzle the plate with the mint chimichurri.