This plum themed recipe goes great with a plum dipping sauce and basalmic-braised red cabbage and onions
Category:
Main Dish
Ingredients:
3 plums, 1 cup water, 1/2 teaspoon minced fresh ginger, 3 tablespoons rice vinegar, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon, 1 teaspoon chopped habaneros, cornstarch, sugar (optional), and four elk tenerloin medallions.
Instruction:
Place the plums in a blender or food processor. Add the water and mix at high speed until the plums are pureed. Pour the puree into a 1-quart saucepan. Add the remaining ingredients and simmer over low heat for 20 minutes to reduce the sauce. If necessary, add cornstarch to thicken the sauce.
Brown the meat all over to seal then slowly grill while frequently basting with the plum sauce. The slower the better.