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Culinary Education & Services

Recipe of the Month

Blue Corn Crusted Wapiti Elk with Nopale Prickly Pear & Jicama Pico de Gallo

Ingredients for the Pico de Gallo

2 T	SMALL BRUNOISE NOPALITO PAD
2 T	SMALL BRUNOISE JICAMA
2 T	SMALL BRUNOISE RED BELL PEPPER
2 T	SMALL BRUNOISE SHALLOT
2 T	SMALL BRUNOISE GARLIC
2 T	SMALL BRUNOISE RED ONION
2 T	LEMON JUICE
1/2 C	AGAVE SYRUP
1/2 C	CILANTRO LEAVES
to taste	SALT & PEPPER

Yield: About 1 C
Servings: 8
Serving Size: 2 T

Breading for the Elk

1/4 t	SALT
1/8 t	PEPPER
4 T	BLUE CORNMEAL

Yield: About 1/4 C
Servings: 4
Serving Size: 1 T

Ingredients for the Elk

1 4-oz. portion	ELK STEAK
1/4 C	BREADING ( see recipe)
2 T	PICO DE GALLO (see recipe)

Servings: 1
Serving Size: 4 oz.

Directions for the Pico

Mix all ingredients.

Directions for the Jerk Seasoning

Combine all ingredients.

Directions for the Elk

Season both sides of elk with salt & pepper.
Press Cornmeal Breading onto both sides of meat.
Sear in hot pan using 2 sprits of cooking oil on each side.
Serve with Pico de Gallo spooned on top.
Garnish as desired.

Nutrient Analysis, Single Serving
Blue Corn Crusted Wapiti Elk with Nopale Prickly Pear & Jicama Pico de Gallo

Calories: 240	Carbs: 19 g	Protein: 29 g
Fat: 4.5 g	Saturated Fat: 1.5 g	Cholesterol: 65 mg
Sodium: 45 mg	Fiber: 3 g	C-P-F Ratio: 33-50-17

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