Molasses Seared Elk Loin

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Sonoran Spice:

1 teaspoon black peppercorns

1/8 teaspoon star anise

1 teaspoon salt

1/2 teaspoon cumin seed, roasted

1/2 teaspoon chamomile, whole

1/2 teaspoon chili powder, roasted

1/2 orange peel, dried

1/2 teaspoon paprika

1/2 tablespoon onion, granulated

1/2 teaspoon garlic, granulated

Five Onion Polenta:

1 tablespoon red onion, diced

1 tablespoon white onion, diced

2 tablespoons green onion, diced

2 tablespoons leek, diced

2 tablespoons chives, diced

3 cups milk

3/4 cup polenta, yellow cornmeal

1 1/2 teaspoons salt

1/4 teaspoon black pepper

Sage Blackberry Roasted Shallot Compote:

3/4 cup shallots

1 slice raw bacon, finely chopped

4 tablespoons blackberry or raspberry liqueur

3/4 cup blackberries, frozen

1/3-ounce sage, fresh

1/2 cup brown sugar

1/3 cup dark corn syrup

4 tablespoons raspberry vinegar

2 tablespoons cornstarch

1/2 cup water

To prepare the Elk:

6 (6-ounce) elk loin medallions

1/2 cup molasses