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A guest post for RasaMalaysia.com – seared elk backstrap, red wine & juniper reduction

Ohhh, my first ever guest post for someone! I have long been a fan of the RasaMalaysia blog. Her food, and her photography are both top notch, simple and clean. Talk about great food styling and photography – the shots always remind me of Donna Hay. Everytime I go to her blog, I end up leaving hungry. It is seriously good.

So, imagine my complete joy when I got an email out of the blue from the blog author, asking if I wanted to do a guest post on her site. Talk about honored! Her blog is huge, really well known, and full of great stuff. I was floored.

The only choice to be had was what to do for this first time. RasaMalaysia is very seafood focused (which I LOVE), so I figured I would do a meat dish – just something different. It just happens that I came across some amazing elk meat, and had to put it to good use.

The good use was a fantastic little red wine juniper berry sauce (juniper berry goes SO well with game meats), and some great little lard (ohhh I love that L word) roasted winter root vegetables – in this case parsnips and turnips (sweet veg to offset the slightly sharp sauce).

More details and photos, along with this elk backstrap recipe can be seen over on RASAMALAYSIA.COM

I would love to hear what people think! feel free to leave a comment here, and make sure you goto rasa, and leave a comment there too!

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14 Responses to “A guest post for RasaMalaysia.com – seared elk backstrap, red wine & juniper reduction”

  1. Y says:

    Great post! I can’t wait to see how you make that salumi. And elk… I’m guessing it tastes like venison?

  2. Ronald says:

    Congrats on the guest post Matt! To be honest, I’m surprised it’s your first invitation. Your posts are fun and remind me of times sitting around the table telling stories after dinner.

    I’ve only eaten elk once and it was an elk burger cooked on the grill. I seem to remember liking it but I can guarantee it was nothing like your backstrap. You’ve made my mouth water yet again!

  3. Alex says:

    Fantastic stuff. Being half Swedish, elk meat is something I am broadly familiar with. My uncle claims he once rode a motorbike underneath an elk. Not too sure I beleive him but they are huge.

  4. matt wright says:

    Y – yeah, it tastes a bit like it, but it really depends on what it had been eating. This one was really mild in a game taste, I think it had been eating a lot of grass.

    Ron – Thanks!!

    Alex – er yeah, that would be a rather huge elk!

  5. Hey Matt – It’s an honour to have you grace the front page of Rasa Malaysia. I adore your cooking style, your story-telling, and your uber professional food photography. Thanks so much for your Donna Hay comment, that’s what I have been trying to replicate, at 1/10th of the real thing. Thanks again, it’s fun. Your guest post gives Rasa Malaysia a much needed breath of fresh air. :)

  6. Lang says:

    Matt, congrats on the guest post! Your stuff really is inspiring on so many levels. As for elk, well it’s pretty much my favorite wild meat. I’m headed over to RM now to see what’s up your sleeve. Cheers, Lang

  7. Where were recipes like this when I was growing up?! Got anything up your sleeve for a good bear recipe? Well done. We are in total agreement about juniper berries and gamier meats. Love them with quail. Todd.

  8. I’m heading over there to join the delicious party….-diane

  9. redmenace says:

    I am speechless. This is wonderful. You are a rockstar of the kitchen. Thanks, Matt!

  10. rachel says:

    In my over zealous and therefore over fast reading, I read elf meat. the thought of you cooking small mythical creatures got me slightly hysterical.
    ELK, got it.
    Looks and sounds wonderful, cooked to pink perfection and juniper and lard are two particular favorites.
    Get you all guesty posty – not surprised really, you are greaty.

  11. Zenchef says:

    Congrats on the guest post on Rasa Malaysia. Well deserved i think! You both take amazing shots and are great cooks. Great combination!

  12. Angry Brit says:

    Congratulations and great job on the guest post! I’m so, so glad that you chose game meat and a rather unusual game meat for the post. My friend’s brother in law is going hunting in a couple of weeks time for deer- I’m keeping my finger’s crossed for venison.

  13. Hank says:

    Nice job on the elk, Matt. You got it right. For those who are wondering, elk is sweeter and milder than venison because elk and deer do not generally eat the same things; deer can be far “gamier” than elk is, and can be noticeably sagey when it comes from Western mule deer. I like this but not everyone else does.

    White on Rice Couple: As for bear, they are like pigs — their taste is entirely dependent on what they’ve were eating recently. A bear shot during the salmon run will be gawdawful, a bear shot in the mountains above the avocado groves of Ventura County in California will be the best damn thing you’ve ever eaten…

  14. wow. elk and juniper reduction. two things ive never had. crazy!