Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients for the Elk Chop
4 elk chops, trimmed well
1 tablespoon olive oil
3 juniper berries, crushed
4 garlic cloves, crushed
1 teaspoon coarse ground black pepper
Sprigs of fresh rosemary
Directions for the Elk Chop
1 Add all ingredients in large zip-lock bag and let marinate for 1 hour.
2 Grill the chops just before service, season with sea salt (do not overcook).

Ingredients for the Short Rib
1 pound boneless short rib, well-trimmed
1/2 cup onion, medium dice
1/4 cup carrot, medium dice
1/4 cup celery, medium dice
1 tablespoon minced garlic
1 tablespoon tomato paste
1 teaspoon coarse ground black pepper
1 teaspoon sea salt
1 cup Cabernet wine
2 cups beef stock
A spring of fresh rosemary
A few sprigs of fresh thyme
Directions for the Short Rib
1 Preheat over to 375 degrees.
2 Place heavy-bottom roasting pan on range at medium heat.
3 Season short rib with sea salt and pepper, add oil to pan, and sear ribs on all sides.
4 Remove short rib from the pan.
5 Add onions, carrots, celery, garlic, and tomato paste to the pan; cook for about 5 minutes.
6 Deglaze pan with wine (scrape bits from bottom of pan). Add beef stock, return ribs to the pan, and top with fresh herbs.
7 Cover tightly with foil, place in oven, and cook for 2 1/2 hours until ribs fork tender.
8 Remove short ribs and skim any extra fat from pan.
9 Place braising liquid and vegetables in a blender, puree until smooth. Return sauce to the pan, add the short ribs and keep hot.

Ingredients for the Prawns
4 prawns
3 cups water
1 cup dark beer
1 fresh lemon
1 bay leaf
1 teaspoon black peppercorns
1 tablespoon Old Bay seasoning
Directions for the Prawns
1 In a large stockpot bring water, beer, and seasonings to a low simmer.
2 Add the prawns, let poach for 4 to 6 minutes (do not overcook).
3 Remove prawns, peel, and remove vein.
4 Keep hot until ready to serve.

Ingredients for the Polenta
1/2 cup shallots, peeled, medium dice
1 teaspoon olive oil
1 cup morel mushrooms, cleaned
2 tablespoons white wine
3 cups chicken stock
1 cup dry poenta
2 tablespoons herb Boursin cheese
Directions for the Polenta
1 In a large sauce pot over medium heat add olive oil and shallots, cook until well caramelized, about 8 minutes.
2 Deglaze pan with white wine, add mushrooms and cook for 2 to 3 minutes.
3 Add chicken stock and bring to a slow simmer.
4 Slowly add the polenta and stir until smooth; cook until thick, about 15 minutes, stirring often.
5 Fold in the Boursin cheese. Line a baking sheet with parchment paper, pour the polenta on the baking sheet, spread evenly with a spatula, let it cool.
To serve, cut the polenta into the desired shape, brush with oil, and warm on the grill. Divide four portionsof the grilled polenta on each warmed plata (position at 12 o’clock). Lean the elk chop against the polenta and place prawns next to the elk. Place the short rib opposite the elk chop. Garnish with fresh herbs and edible flowers; serve immediately.