Elk Tenderloin with Summer Succotash and Chimichurri

For the pickled red onions: Bring wine, vinegar, sugar and water to a boil. Pour over the julienne red onions and allow the pickle to sit at room temperature for one hour. Then refrigerate covered overnight. The pickle is ready to use after 24 hours.

For the Elk: Generously salt and pepper the elk tenderloin on all sides. Heat a film of canola oil in a saute pan over medium-high heat. Once the oil is shimmering, add the elk and brown on all sides, for about 3 minutes total. Depending on the size pan you have you may have to work in batches. The tenderloins should not touch and should have about a 1/2 inch of space between them as they cook.

To cook in the oven: Preheat your oven to 350 degrees. Baste the Elk with the extra virgin olive oil and place a sprig of thyme on top of each potion. Place the saute pan with the seared elk tenderloins in the oven. Or place in an oven safe pan if your saute pan isn't oven safe. Cook until an instant read thermometer reads 128 degrees in the middle of the thickest portion of the elk. Rest the elk on a wire rack for 10 minutes. The elk will carryover cooking to 134 degrees as it rests on a wire rack

For the chimichurri: Combine all the ingredients except the extra virgin olive oil in a medium sized bowl with a wire whisk.Slowly add the extra virgin olive oil in a steady stream while whisking. Season the chimichurriwith the salt and pepper.

For the succotash: Render the bacon until crisp over medium heat in a large sauce pan. Pour off and discard all but 2 tablespoons of the rendered bacon fat. Then add the poblano peppers, red bell peppers, onions, and garlic to the bacon. Cook until the garlic begins to caramelize. Then add the sweet corn and black eyed peas. Cook for 2 minutes occasionally stirring with a wooden spoon. Add the chimichurriand the cubed unsalted butter. The butter and the starch from the black-eyed peas and sweet corn will make a light sauce for succotash.Season to taste with kosher salt and freshly cracked black pepper.

To Serve: Place the hot succotash in the middle of plate in a 2 inch by 4 inch rectangle. Remove from the vacuum sealed bag and slice the elk into 1/4 inch slices, or just slice the rested elk out of the oven, and place them fanned and resting on the succotash. Stir the chimichurriand spoon over the elk and draw a stripe as if you were underlining the elk. Garnish the dish with pickled red onion, avocado slices, and sweet corn shoots on top of the succotash.