EatingElk

Elk Vegetable Salad

Ingredients

1 lb carrots, cut into thin strips
1 small cauliflower, cut into florets
2 heads broccoli, cut into florets
4 tbsp olive oil
1/2 tsp mustard seed
1 tbsp whole cumin seed
3 tbsp lemon juice
1 tsp salt
1 Spanish onion (8 oz), sliced thinly
1 tbsp minced garlic
4 stalks celery, coarsley diced
2 sweet red peppers, thinly sliced
1 bunch parsley, chopped
1 - 1 1/2 lb cold roast elk or cooked tender elk steak (rib or loin), cut into thin strips

Method

Bring a large pot of water to a rolling boil.
Add carrots, cauliflower and broccoli to pot.
Cover and blanche for 2 minutes.
Drain and cool immediately in a separate container of cold water and ice.
Drain again and hold in a large mixing bowl.

For seasoning blend, first put 2 tbsp olive oil in a small saucepan.
Place over medium heat and add cumin and mustard seeds.
Agitate pan occasionally and cook until cumin is roasted and aromatic, about 2 minutes.
Remove saucepan from heat and using a spatula, transfer pan contents to a small mixing bowl.
Blend in lemon juice and salt to form seasoning blend.

Put 2 tbsp olive oil in a large saucepan.
Add onion slices and saute over medium heat until almost transparent but still crunchy, about 10 minutes.
Add minced garlic and cook for another minute before removing saucepan from heat.
After a few minutes cooling, add the seasoning blend to the sauteed onion and garlic in saucepan.
Then pour this combination over the carrots, cauliflower, and broccoli and toss well.
Add celery, red peppers, parsley and elk strips.
Toss again and serve with crusty bread.