Get ready for a hearty and flavorful yet light game meat recipe that celebrates the rich taste of elk meat and the switch to lighter fare that comes with the changing seasons. This recipe for a smoked french rack of elk and complimentary sides is guaranteed to please. It's rich, earthy, smoky and at the same time light and bright. Savory, sweet, salty and tangy elements all work together for a balanced meal, that leaves you wanting more.
Smoked Elk Rack with Cauliflower Mash & Spinach Salad
Rated 5.0 stars by 1 users
Category
Elk
Cuisine
American
Author:
Courtney Johnston
Servings
4
Prep Time
15 minutes
Cook Time
2 hours
By combining succulent meat, infused with a savory dry rub, smoked garlic confit cauliflower mash, and a refreshing spring salad, you get all the comfort of a Sunday dinner, without the bulk of a heavy meal. Get your taste buds ready for a simple, yet gourmet experience that combines earthy, smoky flavors with a touch of sweetness.
Ingredients
-
1 x 4 bone rack of elk, frenched
-
Your favorite dry rub (such as our classic prime rib rub with the addition of 2 tbsp of brown sugar for just a hint of sweetness)
- 5 cloves of garlic, peeled and halved
- Enough olive oil to cover the garlic in a small cast iron or foil pan
- 1 head of cauliflower, broken into florets
- 3 tbsp butter
- Salt and pepper to taste
- Handful of chopped parsley or 2 tbsp dried parsley (the earthy taste of the parsley compliments the Elk meat)
- Smoked garlic and 1-2 tbsp of the oil (from the smoked garlic confit) to taste
- 8 cups baby spinach leaves
- 2 ribs of celery, thinly sliced
- 1 small apple, thinly sliced
- ½ cup grated old or extra-old cheddar cheese
- ½ cup whole walnuts or 1/3 cup walnut pieces
- Optional: ½ thinly sliced red onion
For the Elk
For the Garlic
For the Cauliflower
For the Spinach Salad
Directions
For the Elk
Preheat your smoker to 225°F (107°C).
- Coat the elk rack generously with the dry rub, ensuring it's evenly distributed.
Place the rack in the smoker and cook until the internal temperature reaches 125°F (52°C) for medium-rare or your desired doneness, usually around 1.5-2 hours, but start checking at the one hour mark. You don’t want to overcook the Elk.
- Optionally, baste the elk with the oil from the smoked garlic confit when checking the temperature for added flavor.
Once cooked, let the elk rest for about 10 minutes before you slice between the bones.
Sprinkle with some additional salt and serve on a bed of cauliflower mash and a side of spinach salad.
For the Garlic
Peel and slice the garlic cloves in half before placing them in a small cast iron or foil pan.
- Cover the garlic with olive oil.
- Smoke alongside the elk rack.
For the Cauliflower
Steam or boil the cauliflower until tender.
Drain any excess water and use a hand masher or immersion blender to puree the cauliflower (alternately you can use a food processor).
- Add butter, salt, pepper, parsley, and smoked garlic with oil.
- Blend until smooth and creamy.
For The Salad
Place the spinach in a large bowl, and top with the celery, apple, cheese, walnuts and red onion.
Combine all dressing ingredients in a bowl and whisk or in a jar and shake. Taste and adjust seasoning if needed. You can raise the sweetness with more honey or the tanginess by adding more vinegar a splash at a time.
- Drizzle the dressing overtop and toss to mix evenly. Serve immediately.
Enjoy!
