Ingredients
This base recipe yields 4 servings. Adjust servings below to scale ingredient quantities automatically.
Base recipe = 4 servings.
- 907 g elk shank, center cut
- 4 g rosemary
- 3 g sage
- 3 g thyme
- 12 g garlic
- 30 g tomato paste
- 500 ml red wine (Pinot Noir)
- 1000 ml vegetable stock
- 450 g mirepoix (carrot, celery, onion)
- 300 g green peas
- 300 g cremini mushrooms
- 400 g cannellini beans (cooked)
- 40 ml olive oil
- Salt & pepper, to taste
Method
- Marinate the elk shanks overnight with red wine, herbs, garlic, and mirepoix.
- Sear the shanks until deeply browned on all sides.
- Build the braising base with mirepoix and tomato paste.
- Deglaze with the marinade, add the vegetable stock, and braise covered at 325°F / 165°C for about 2 hours.
- Reduce the sauce, return the meat, and finish gently until glossy and tender.
- Serve with purple potato mash and seasonal vegetables.
Chef’s Note: Elk is leaner than beef, so a slow sealed braise is essential. This keeps the shank tender while allowing the marrow, herbs, and wine to build a deep, elegant sauce.
HACCP – Recipe Control (Game Meat)
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Refrigerated | <40°F / 4°C | Reject if above |
| Cooking | Internal | 165°F / 74°C | Continue cooking |
| Holding | Hot hold | >140°F / 60°C | Reheat or discard |
Secondi – Master HACCP Reference
| Protein | Cook Temp | Hot Hold | Cold Store |
|---|---|---|---|
| Game / Beef | 165°F / 74°C | >140°F / 60°C | <40°F / 4°C |
| Poultry | 165°F / 74°C | >140°F / 60°C | <40°F / 4°C |
| Pork | 145°F / 63°C | >140°F / 60°C | <40°F / 4°C |
Cost & Food Cost %
Cost per portion: $11.00
Food Cost %: 22.9%
| Calories | 690 kcal |
| Fat | 24 g |
| Carbohydrates | 28 g |
| Protein | 62 g |
| Sodium | Varies with stock and seasoning |