Garnished with cranraisen relish and John's horshradish. Once again most of the gamey flavor was somehow pulled out of the meat leaving a nice roast like flavor. The deep color of this cut of elk is as rich as it tastes. The onion and pepper accompany the elk magnificently adding sweetness and moisture. This turns out to be as much as a conversation piece as it was wonderful to eat.
Wild game is hard to find in restaurants, even in the Midwest.