Elk Tenderloin with Green Chile Dry Rub
A great game meat, elk is more flavorful than deer and not as dry as ostrich. At Coyote Café, elk is a signature dish of chef and partner Eric Destefano, who I say makes the best elk dish in the United States—very juicy and not at all gamy. The trick is to marinate the meat, cook it rare, and let it sit for awhile before slicing. When purchasing elk tenderloin, be sure to have your butcher trim off all the silver skin. If you cannot find elk, axis deer can be substituted (see Sources, page 167). Sautéed wild mushrooms, such as morels, are a nice accompaniment.
