Remove tough outer leaves from cabbage and discard; shred very thin. In large container, mix cabbage with remaining ingredients, except bacon fat, chicken stock and seasonings. Let stand in refrigerator for at least 24 hours.
Preheat oven to 350°F. Heat bacon fat in large, ovenproof pan; add cabbage and marinade. Stir well and season with salt, pepper and freshly ground nutmeg to taste. Add chicken stock; cover pan with aluminum foil and bake at 350°F until tender.
Measure raisins and bourbon into large saucepan and cook over medium heat until plumped. Set aside.
Heat some olive oil in large saucepan. Add mirepoix of vegetables, garlic, thyme, juniper berries and peppercorns; cook until translucent and aromatic. Stir in tomato paste and stir constantly until caramelized. Add wine and reduce by 3/4. Add veal stock and blackberries; reduce again by 3/4 or until thickened.
Remove from heat and strain through a fine-mesh strainer into clean saucepan. Return to heat and continue to reduce until coats back of spoon. Season to taste with salt and pepper. Add plumped raisins and whisk in cold butter. Keep warm until ready to serve.
To serve, heat olive il in large sautépan season elk with salt and pepper, and sauté 3 minutes on each side, or until desired doneness (160°F for medium). Remove to warm plate, and thinkly slice each portion on the bias. Serve with Braised Cabbage and Raisin-Bourbon Jus.
Braised Red Cabbage
- 1 head red cabbage (about 3 pounds to yield 12 cups shredded)
- 1/4 Cup brown sugar
- 1/2 Cup quality red wine
- 1/2 Cup red wine vinegar
- 1/2 Cup red port wine
- 1 yellow onion, julienne (about 2 cups)
- 1 Fuji apple, julienne (about 2 cups)
- 3 Teaspoons bacon fat
- 4 Cups chicken stock
- Salt, pepper and freshly ground nutmeg; to taste
- 1 Cup California raisins
- 6 Tablespoons (3 ounces) quality bourbon
- Olive oil
- 8 Ounces mirepoix vegetables (carrots, onions, celery)
- 1 Teaspoon minced fresh garlic
- 1 Teaspoon fresh thyme leaves
- 1 Teaspoon juniper berries, crushed
- 1 Teaspoon black peppercorns
- 3 Teaspoons tomato paste
- 1 Cup quality red wine
- 4 Cups quality veal stock
- 1 dozen fresh blackberries
- 1 Teaspoon cold, unsalted butter
- 8 portions of elk (about 6 ounces each)
- olive oil
- Salt and pepper; to taste