Chipotle Yak Chili

Ingredients:
1/4 c Olive oil
1 lg Spanish onion, chopped
6 Cloves garlic, finely - chopped
3 lb Yak meat, ground
1 28-ounce can peeled plum - tomatoes
2 Chipotle chilies in adobo - sauce, chopped
1 tbs Kosher or coarse sea salt, - or to taste
2 tsp Dried crumbled oregano
1 tps Ground cumin
1 Bay leaf
1/2 tps Freshly ground black pepper, - or to taste 3 tbs Chopped fresh cilantro Saltines or corn chips - (optional)

Directions:

In a heavy 6-quart pot over high heat, warm olive oil and add onion. Cook over medium heat until onion is pale golden, about 10 minutes. Add garlic, and cook, stirring, 1 minute longer. Add meat, and sear it, stirring constantly, until it turns brown, 10 to 15 minutes. Add tomatoes, chilies, salt, oregano, cumin, bay leaf and black pepper. Simmer, partly covered, until tomatoes break down and chili thickens slightly, about 45 minutes. Stir chili occasionally. Stir in cilantro, and simmer, uncovered, 5 minutes. Taste, and season with more salt and pepper if necessary. Serve with crackers or corn chips, if desired.

Source: www.recipesforwildgame.com

Herb And Dijon-Crusted Yak Tenderloin

Ingredients:

1 Yak tenderloin, trimmed - (about 20 ounces)
1/4 c Vegetable oil
2 tb Chopped mixed fresh herbs - (including thyme, basil - and rosemary)
Salt and black pepper
3/8 c Dried bread crumbs
2 tb Dijon mustard

Directions:

1. Heat oven to 375 degrees. Brush tenderloin with 1 tablespoon oil, sprinkle with 1 tablespoon herbs and season with salt and pepper.
2. Heat a large sauté pan over high heat, and sear tenderloin on all sides until golden brown, about 10 minutes. Transfer to a large roasting pan, and roast to desired doneness (10 to 12 minutes for medium rare). Remove from oven, and let rest 3 minutes.
3. In a bowl, combine remaining herbs with bread crumbs, and season with a little salt and pepper. Spread mustard over top of tenderloin, and press seasoned bread crumbs onto mustard to form a crust.
4. Heat remaining oil in a sauté pan over high heat. Place tenderloin crust side down in pan, and cook until crust is golden brown. Transfer to a board, and let rest until ready to carve.

Source: www.recipesforwildgame.com

Yak Medallions a la Brandied Creme

Ingredients:

4 medallions
Garlic salt
Olive oil–1 T (or less)

Directions:

Place a teflon based skillet on burner set at Med Hi. Brush some olive oil on surface of pan. Add medallions when oil is hot. Sprinkle with garlic salt and sear. Turn and continue cooking on Medium – with cover on skillet. Cook rare to medium. Cooking well done may cause meat to be dry. Remove from skillet. Place on cutting board. Slice medallions in seven or eight pieces. Arrange on individual serving plates. Drizzle brandied creme over slices. Serve with green beans and brown rice.
Brandied Creme

3 T butter
1 bunch of green onions (chopped..including stems)
3 T brandy
1 cup heavy creme
1 T mixed peppercorns – ground
1 t. beef bouillion granules
2 t. Dijon mustard

Melt butter. Add chopped onions and saute–but do not brown. Add brandy and cook on hi until mixture reduces almost half. Add remaining ingredients and cook on Med Hi–stirring–until sauce thickens. Drizzle over meat slices.

Source: www.recipesforwildgame.com