Elk Tenderloin Sauce Recipe

Elk Loin with a Blackberry Sauce Wild Game Cuisine

WebMar 16, 2020 · Stir continuously until the sauce is reduced and thick enough to coat the back of a spoon. Remove from heat and pour through a fine …

Rating: 3.7/5(7)
1. Season both sides of the elk loin generously with kosher salt and freshly ground black pepper. Heat a cast iron skillet over medium heat and add 2 tablespoons of butter. Carefully place the elk into skillet and cook for 4 minutes on all 4 sides or until the internal temperature reaches 125°F. Remove from skillet and set on a cutting board. Cover loosely with foil and let rest for 10 minutes.
2. Heat a sauce pan over medium-low heat. Add the blackberries and cook until softened and they begin to release their juice, about 2-3 minutes. Add the balsamic vinegar, honey, red wine and rosemary and increase the heat to medium. Stir continuously until the sauce is reduced and thick enough to coat the back of a spoon. Remove from heat and pour through a fine mesh strainer to remove the blackberry seeds. Add the sauce back to the sauce pan and swirl in the butter and season with a pinch of salt.
3. Slice the elk loin against the grain. Arrange the elk on a plate and drizzle the blackberry sauce over the slices.

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Elk Tenderloin with Ancho Sauce Recipe Hank Shaw

WebMar 20, 2017 · Cook the tenderloin. Heat the oil in a pan that will fit the tenderloin over medium-high heat. Pat the elk dry with paper towels …

Rating: 4.9/5(13)
1. Make the ancho sauce. Heat the lard in a small pan over medium heat. Add the onion and cook slowly until it caramelizes, about 40 minutes. You may need to cover the pan and/or add a tablespoon of water here and there to keep the onions from burning. Take your time with this step, as it's important to the flavor.
2. Meanwhile, remove stem and seeds from the anchos and pour boiling water over them. When the onions are ready, tear the anchos into pieces and add to the pan with the garlic and salt. Cook 5 minutes, then pour everything into a blender and puree until smooth. (this step can be done several days ahead.)
3. Take the tenderloin out of the fridge, salt it well and let it come to room temperature while you make the sauce, about 30 minutes or so.
4. Cook the tenderloin. Heat the oil in a pan that will fit the tenderloin over medium-high heat. Pat the elk dry with paper towels and sear on all sides. Use the finger test for doneness to determine when it's done.

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