Elk Tataki (Thai Salad)

Elk Tataki (Thai Salad)

Serves 10

• 6 – 4 oz. Elk Medallions

• 1lb. Arugala or Peppery Greens

• 1 Cup Mirin or Rice Wine Vinegar Juice of 1 Lime

• 2 Tablespoons Sesame Seed

• ¼ Cup Shoyu or Aged Soy

• Salt & Pepper

In a large pan sauté over high heat, add 1 tablespoon vegetable oil, sear peppered elk medallions for 1 minute on each side, set aside to cool.

In a mixing bowl whisk together the mirin, lime, sesame and shoyu.

Slice the elk very thin across the medallion, and place into the mixture, cover and refrigerate for 10 minutes.

Arrange greens on the plate add the Tataki and drizzle some of the mixture on as a dressing.