Wildlife officer Jim Hicks and Chef Ming Tsai go snowshoeing in search of elk in Steamboat Springs, Colo.

Colorado Elk

Ingredients:

2-3 lb. piece of elk tenderloin, cleaned
2 Tbs. ground bean paste
2 Tbs. Dijon mustard
2 Tbs. minced ginger
2 Tbs. minced garlic
2 Tbs. naturally brewed soy sauce
1 Tbs. sesame oil
1/2-cup grapeseed oil
1/2-cup shaoxing wine
1/2-cup red wine
1 Tbs. coarse ground black pepper
1 Tbs. juniper berries, crushed
Grapeseed oil to cook
Salt and black pepper to taste

Directions:

1. In a large bowl whisk together the bean paste, Dijon, ginger, garlic, soy, oils, wines, pepper and juniper.
   
2. Pour on top of tenderloin and roll to cover.
   
3. Let marinate at least 4 hours and preferably overnight.
   
4. Prepare a grill and coat with oil.
   
5. On high heat, grill all sides of the tenderloin for 10 to 15 minutes total.
   
6. Keep thee meat rare and warm in the middle.
   
7. Slice and fan over the mountain.

Vegetable Mountain

Ingredients:

1 red onion, sliced
1 yellow onion, sliced
1 cup marinade from above
2 carrots, sliced thinly on bias
2 fennel, de-cored, sliced thinly on bias
1 red cabbage, sliced thinly
1 zucchini, sliced thinly
3 ribs celery, sliced thinly on bias
1 red bell pepper, julienned
1 yellow bell pepper, julienned
Chinese black vinegar (Chinkiang) to splash
grapeseed oil to cook
salt and black pepper to taste

Directions:

1. In a large wok or sautee pan, coat lightly with oil and sweat the onions.
   
2. Add the marinade, carrots, fennel and cabbage.
   
3. Cook for 3 minutes and add the rest of the vegetables.
   
4. Check for seasoning.
   
5. Cook another 2-3 minutes and splash with vinegar.

Beverage: Fife, L'Attitude (Rhone-Style Syrah), Mendocino

Copyright, Ming Tsai, 2001, All Rights Reserved