Getting wild with elk chops

BROOKLYN HEIGHTS More and more people are acquiring a taste for game, and one restaurant has made it a featured attraction for years. We're heading to Henry's End, located at 44 Henry Street in Brooklyn Heights.

You might not even notice Henry's End, at what is almost the end of Henry Street. It's just blocks from the Brooklyn Bridge.

But once you get inside, you realize why the restaurant's been a longtime neighborhood institution. And why owner Mark Lahm is part of its history.

Lahm was 26 when he bought the restaurant, and one of the things he started to offer was wild game.

There's turtle soup, bison and elk. We made some elk chops.

First, the chef adds salt and pepper. Then, he sears them and tops them with a little honey mustard.

That will help a mixture of bread crumbs, garlic and herbs stick to the top. The chops are finished off in the oven and served on top of a marsala sauce. The key is not to overcook the game.

And even when game isn't on the menu, customers enjoy coming to the little restaurant that you might not have known about.

Herb Crusted Elk Chops

Crust:

1 cup bread crumbs

2 tablespoons virgin olive oil

1 tablespoon chopped capers

1 teaspoon chopped garlic

1/2 teaspoon tobasco

2 teaspoon fresh thyme

2 teaspoon fresh parsley

1 teaspoon chopped chives

1 teaspoon chopped rosemary

Mix together

Elk chops (Can substitute venison or lamb)

Season chops

In non-stick pan, heat 1 tablespoon vegetable oil

Sear chops about 2 minutes, turn

Top each chop with 1 teaspoon honeymustard and 1/4 cup herb crust

Finish in hot oven 6-7 minutes for medium-rare

Sauce:

1/4 cup marsala wine

1 cup veal stock

Mix and reduce by 3/4

Season