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Cocoa-braised Elk Shoulder with Red Cabbage and Horseradish Cream

Yields1 Serving

For Elk
 3 tbsp canola oil
 5 lbs elk shoulder bone out and cleaned of silver skin, cut into 1 inch chunks
 2 red onions, julienned
 1 carrot, chopped
 2 stalks celery, chopped
 ½ cup cocoa powder
 1 cup bittersweet chocolate chips
 2 cups red wine
 1 cup Ruby port
 10 oz crushed whole tomatoes
 1 tbsp salt
 12 black peppercorns
 5 bay leaves
 2 quarts meat stock
For Horseradish Cream
 1 cup sour cream
 2 tbsp prepared horseradish
 ½ tsp salt
For Braised Red Cabbage
 1 head red cabbage, julienned
 1 cup red wine
 1 cup meat stock
 1 tbsp sweet paprika
 2 tsp salt
 2 tbsp butter
For Elk

Season the cubed elk meat well with salt and pepper.


In a large stainless steel pan, heat the oil and brown the elk on all sides and place in braising pan.


In the same pan add the onions, celery, carrots and lightly caramelized.


Add the port and red wine, reduce by one half.


Add the remaining ingredients and bring to a boil, then pour over the seared elk in the braising pan.


Cover the braising pan with a lid and braise at 300 degrees for three to four hours.


The elk, when cooked properly, should be yieldingly tender to the touch.


Cool to room temperature, remove the cooked elk and reserve.


Puree the braising liquid and vegetables, or alternatively, pass braising liquid through a fine mesh strainer.


Chill and reserve.

For Horseradish Cream

In a stainless bowl mix 1 cup sour cream, 2 tablespoons prepared horseradish and ½ teaspoon salt.

For Braised Red Cabbage

Put all ingredients into a medium-sized stainless steel pot with a lid.


Bring to a gentle simmer and cook for about 40 minutes. The end product should be fairly sauce-y.

To Serve

Put warm cabbage on the plate and spread it out.


Add a few chunks of warm braised elk to the plate and top with horseradish cream.