Big Game Sugar Steak Recipes

"THE BIG GAME IS AT STEAK" SANDWICH

Steps:

• Preheat a grill and smoker to medium.
• Grind the coffee and dried mushrooms in a spice grinder, then rub it into the elk tenderloin. Grill the tenderloin over medium heat until medium-rare, and an instant-read thermometer registers 130 to 140 degrees F in the center, about 10 minutes. Set aside in a warming oven.
• While the tenderloin is cooking, put the tomatoes on a sizzler or metal plate in a smoker for 10 minutes. Set aside.
• Chutney: Put a saucepan over medium-low heat, and add the canola oil, onions, cherries, wine, stock, nutmeg, allspice and sugar. Cook for 30 minutes.
• Grill the pancetta for about 5 minutes per side, brushing with garlic butter.
• To assemble: Put an onion roll on each serving plate. Spread enough goat cheese on both halves to cover slightly. Slice the elk and put some on each roll bottom. Top each with a slice of pancetta, some arugula and heirloom tomato slices. Top with a dollop of chutney and cover with the top halves of the roll.

BIG GAME SUGAR STEAK

Steps:

• Place steak in a large bowl. Knead sugar into meat to form a thick crust. Cover the bowl with plastic wrap and let sit at room temperature; 3 to 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook steak on preheated grill until each side is caramelized, about 10 minutes per side.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place steak on prepared baking sheet.
• Roast in the preheated oven until steak is starting to firm and is reddish-pink and juicy in the center, about 20 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from oven and let rest for 15 minutes before slicing.