Elk rack with okra, sausage and sage

1 Elk rack
1 Shallot sliced
2 oz. Redwine
3 Okra
1 Sausage link sliced
12 oz. Veal stock
1 Tbls Garlic
1 tsp Fresh sage

Sear elk rack and cook to desired temperature.
Sauté sausage, add shallots ,okra and garlic. Deglaze pan with red wine. Add stock and fresh sage. Allow to simmer and reduce.
Slice elk and ladle sauce over the top. Serve with roasted root vegetables.

Pinzone’s Italian Downtown Restaurant
312 Fairhope Ave.
Fairhope, AL 36532
(251) 990-5535


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