Ingredients
2T cooking oil
6 elk shanks
1 onion, diced
1 carrot, diced
1 celery, diced
1 bunch Italian parsley
1/2 bottle Irish whiskey
1 bay leaf
10 peppercorns
4T tomato paste
8 thyme sprigs
1 garlic bulb
Potato Puree:
6 Yukon potatoes (peeled, optional)
1/2 lb butter
2 cups heavy cream
1 cup prepared horseradish
1T salt
1T white pepper
Drunken Port Cherries:
3 cups port
4T sugar
1/2 lb tart dried cherries
1 grilled ear of sweet corn, kernels reserved
Garnishes:
1 cup smoky almonds, chopped
1 cup Roquefort cheese
Preparation
In a large deep braising pot, add oil. Saute shanks until crispy golden brown. Add onion, carrot, celery and parsley and continue to saute until well caramelized; deglaze with the whiskey. Add remaining ingredients and cover with water. When liquid is brought to a boil, place pot in 350 degree oven for five hours until meat is very soft and ready to fall off bone.
Potato Puree: Cook potatoes in hot salted water until fork tender. In another pot, add butter and cream; bring to a quick boil. Rice potatoes if peeled or use a kitchen aid for a more rustic potato. Fold in butter, cream and horseradish, season with salt and white pepper.
Drunken Port Cherries: Bring port and sugar to a boil. Pour over cherries and let steep for half an hour. Strain liquid and reduce until syrup consistency.
In a bowl, combine corn and cherries (reserve some syrup).
To Plate: Place potato puree onto platter. Top with elk shanks. Add corn-cherry mixture atop elk. Drizzle with port syrup. Garnish with almonds and cheese.
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