To celebrate the latest release by award-winning food writer Chris John we are giving away two copies of A Taste of Prince Edward County: A Guide to People, Places & Food of Ontario’s Favourite Getaway. Beautifully photographed by county based Johnny C.Y. Lam, the book covers hotels, restaurants, wineries, local attractions, and much more, along with itinerary suggestions showcasing the best of what Prince Edward County has to offer. Also included is a selection of recipes and wine pairings from chefs and restaurateurs based in the area, all inspired by the culinary bounty PEC has to offer. Here is one of those recipes for you to enjoy. Contest rules are below or go to our instagram page. Good luck!
SMOKED ELK WITH WILDFLOWER HONEY GASTRIQUE & WILD RICE WITH MUSHROOMS & FIDDLEHEADS
We get our elk from Century Game Park in nearby Warkworth, Ontario. Our honey comes from Honey Pie Hives and Herbals, just five minutes down the road where Bay Woodyard and Gavin North produce great honey and also make mead, teas and beauty products. Their monthly beekeeping workshops are also amazing. Highline Mushrooms in Wellington has been around for years and not only are their mushrooms good, but they also sell great soil in the spring.
The Pinotage from Del-Gatto Estates is an ideal pairing for this dish.
Del-Gatto’s is the first commercial planting of Pinotage in the county—and, I believe, in Ontario—grown from South African clones, so this is a pretty special wine! It has dark chocolate and espresso notes on the nose with brambly blue and dark red fruits on the palate. Finishing long, with sweet, elegant tannins and a touch of mocha, this wine stands up to the smoky flavour of the elk, without getting lost.
Serves 4 to 6
1 tbsp salt
1 tsp ground juniper or 4 tsp gin
1 elk tomahawk steak (2 to 3 lb/1 to 1.5 kg)
Apple wood chunks for smoking
1 cup wild rice
1 lb (500 g) fiddleheads
3 Tbsp unsalted butter, divided
1 lb (500 g) seasonal mushroom (we use morel and oyster)
1/2 cup wildflower honey
1/2 cup cider vinegar
To prepare the elk, mix together the salt and ground juniper or gin. Coat the elk steak in the salt mixture, then seal it in a plastic bag, and let sit in fridge for 24 hours.
The next day, prepare your smoker. Bring the coals up to 200°F to 250°F (this should take about 1 to 1 1/2 hours), then add a few chunks of apple wood. Add the elk steak to the smoker and smoke for 1 hour, turning it halfway through cooking time.
Meanwhile, make the wild rice by combining it with 4 cups of cold water in a large saucepan. Bring to a boil, then cover and reduce the heat to a simmer. Cook until the rice is tender, 35 to 45 minutes. Remove the rice from the heat and let it sit with the lid on for 15 minutes.
In a large saucepan, boil the fiddleheads in 1/2 cup of water until most of the liquid has evaporated, about 5 minutes.
Add 1 tablespoonful of the butter and season with salt to taste. Sauté the fiddleheads until tender, about 15 minutes. Remove the fiddleheads from the saucepan and set aside.
In the same saucepan, sauté the mush- rooms in the remaining butter until golden brown, about 10 minutes. Add the cooked wild rice and fiddleheads, and mix every- thing together in the saucepan.
For the gastrique, combine the honey and cider vinegar in a small saucepan and bring to a simmer for 10 minutes. Remove from the heat and let cool.
If needed, warm the smoked elk steak in a 400°F oven for 10 minutes. Slice the elk steak in thick pieces, across the grain. Divide the wild rice among four or six dinner plates, and lay the slices of elk over it, then drizzle the gastrique over the top.
Excerpted from A Taste of Prince Edward County by Chris Johns. Copyright © 2018 Chris Johns. Photography Copyright © 2018 Johnny C. Y. Lam Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
To celebrate the release of Taste of Prince Edward County we giving away TWO copies!! To enter: (1) Follow @thegoodlocal (2) Like this post (3) Tag a friend in SEPARATE COMMENTS, but as many as you wish. The winner will be chosen at random and notified by DM June 26. Good luck!!
*By entering this giveaway, you agree to release Instagram, and acknowledge that this post is in no way sponsored, endorsed, administered by, or associated with, Instagram.
And if you don’t win you can always purchase a copy of A Taste of Prince Edward County in our store!
June 25, 2018