Bacon Wrapped Elk Chops with Pickled Brussels Sprouts and Pumpkin Puree
INGREDIENTS
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6 cups apple cider vinegar
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2 cups distilled vinegar
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1/2 cup kosher salt
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1/2 cup granulated sugar
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3 ounces pickling spice
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1 ounce red pepper flakes
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1 ounce whole peppercorns
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1/2 bunch fresh dill
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3 bay leaves
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1 pound Brussels sprouts
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1 small to medium pumpkin
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1/2 cup brown sugar
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1/2 stick butter, melted
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1/4 cup maple syrup
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1 tablespoon ground cinnamon
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1 teaspoon ground nutmeg
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1 ounce fresh rosemary
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1 ounce fresh sage
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Oil, for frying and searing
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1 rack elk chops, broken down into double chops
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1 pound sliced beef bacon
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4 cups beef stock or 1 cup beef demi-glace
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Unsalted butter, optional
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