Step-by-Step Instructions

1. 1.Prepare Elk Tenderloin

   Trim any silver skin from the elk tenderloin using a paring knife. Place the tenderloin in a plastic bag.

2. 2.Marinate Elk Tenderloin

   Add 1/4 cup Italian dressing, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 2 sprigs of fresh rosemary, and zest from 1/2 a lemon to the bag with the elk. Seal the bag, mix well, and marinate in the refrigerator for at least 1 hour (or overnight for best results).

3. 3.Prepare Grill for Smoking

   Soak 1 cup of wood chips in water for at least 30 minutes. Place the soaked wood chips in a foil packet or a tube smoker. Place the foil packet/tube smoker on one side of your grill, directly over a burner, for indirect heat smoking. Light the burner under the wood chips.

4. 4.Smoke Elk Tenderloin

   Once the wood chips start smoking and the grill reaches approximately 225°F, place the marinated elk tenderloin on the opposite side of the grill (away from the direct heat). Insert a meat thermometer probe into the thickest part of the elk. Close the grill lid and smoke until the internal temperature reaches 120-125°F for rare to medium-rare.

5. 5.Prepare Risotto Ingredients

   While the elk is smoking, trim the bottom of the enoki mushrooms and cut other mixed mushrooms into rustic chunks. Finely chop 1 shallot and 3 cloves of garlic. Slice 1/2 cup (1 stick) of butter into smaller pieces. Chop 2 tbsp of fresh parsley.

6. 6.Warm Broth

   In a saucepan, combine 4 cups chicken broth and 4 cups beef broth. Heat until warm, but not boiling. Keep warm throughout the risotto cooking process.

7. 7.Sauté Mushrooms, Garlic, and Shallots

   In a large pan, heat 1 tbsp of avocado oil and 1 tbsp of butter over medium heat. Add the mushrooms and sauté until golden brown. Add the chopped garlic and shallots and sauté for another 1-2 minutes until fragrant. Remove the sautéed mixture from the pan and set aside on a plate.

8. 8.Toast Arborio Rice

   Add 1 tbsp of avocado oil to the same pan. Add 2 cups of Arborio rice and toast for 2-3 minutes, stirring constantly, until the edges of the rice grains become translucent.

9. 9.Deglaze with Wine

   Deglaze the pan with 1/2 cup of Chardonnay, stirring until the wine is fully absorbed by the rice.

10. 10.Cook Risotto (Gradual Broth Addition)

    Begin adding the warm broth to the rice, 1 cup at a time. Stir constantly until each addition of broth is almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente (approximately 20-25 minutes).

11. 11.Add Lemon Juice and Mushrooms

    Once the risotto is almost done, squeeze in the juice from 1/2 a lemon. Add the sautéed mushrooms, garlic, and shallots back into the risotto. Stir well to combine.

12. 12.Sear Elk Tenderloin

    Once the elk tenderloin reaches 120-125°F internal temperature, remove the wood chips from the grill and increase the grill temperature to 450-500°F for direct searing. Place the elk tenderloin directly over the high heat and sear for 2-3 minutes per side, or until a beautiful crust forms and the internal temperature reaches 135-140°F.

13. 13.Rest Elk Tenderloin

    Remove the seared elk tenderloin from the grill and place it in a foil tent with a splash of soy sauce. Seal the foil tightly and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful result.

14. 14.Finish Risotto

    Remove the risotto from the heat. Stir in the remaining 1/2 cup of butter until melted and fully incorporated. Stir in 1/2 cup of grated Parmesan cheese and the chopped fresh parsley. Taste and adjust seasoning if necessary.

15. 15.Slice Elk and Plate

    Slice the rested elk tenderloin against the grain into thick medallions. Plate the wild mushroom risotto, then arrange the sliced elk tenderloin next to it. Garnish with additional shaved Parmesan, a sprig of fresh rosemary, and chopped parsley.

16. 16.Serve and Enjoy!

    Serve immediately with a glass of red wine and enjoy your gourmet meal!