Edgewood Tahoe's elk chopAt the Top of His Game

 
By Mark Estee
 

Executive chef Frank Stagnaro has been the constant, unwavering force behind the food operations at Edgewood Tahoe Golf Course & Restaurant for 16 years. In addition to running the dining room, banquets and snack and sports bars, he’s also the main man in the kitchen during Edgewood’s annual star-studded American Century Celebrity Golf Championship.

   Stagnaro, who moved to South Lake Tahoe 34 years ago from the San Francisco Bay Area, worked at the Horizon Casino before landing at Edgewood. One of the secrets to Stagnaro’s success is his ability to keep and manage a great kitchen staff, which nearly quadruples from 12 employees in the off-season to some 45 during peak months.

   Chef Stagnaro shares his popular elk chop recipe here—a superb finish to a great game of golf. 
 
Edgewood’s Seared Elk Chop

4–6 elk or venison chops

salt and pepper

  

Elk Salsa

1 c sundried cherries

¼ c red peppers, diced   1 Anaheim chili, seeded, medium diced   1 jalapeño pepper, seeded, medium diced   2 green onions, medium diced   ¼ c red onion, medium diced   1 T balsamic vinegar   Pinch salt and sugar   Equal parts brandy and red wine as needed   2 T cilantro, chopped   ¼ c tomato, chopped   1 T butter 

Combine first 8 salsa ingredients (through sugar) in a bowl and add brandy and red wine to cover (can prepare up to a day in advance). 

   Season chops with salt and pepper. Sear in oven-proof sauté pan, then flip and place in oven until done (6 to 8 minutes for medium rare). Remove from pan and keep warm.

   Add salsa to pan. Stir in cilantro, tomato and butter, and bring to a simmer. Place chop on your choice of pasta, mashed potatoes or polenta cake. Spoon salsa around chop and serve with vegetables; Stagnaro recommends broccolini and carrots. Enjoy! 

   TQ contributing editor Mark Estee is co-owner of Truckee’s Moody’s Bistro & Lounge. View more of his culinary excursions on TQTV’s “Chef to Chef” segment, http://www.tqtv.tv/.

HOMESEEKERS TAHOE

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