Elk with Blueberry Wine Sauce — Perfectly seared elk drizzled with a rich, slightly sweet Roscato blueberry wine reduction for an elegant and flavorful dish.
INGREDIENTS:
1 elk backstrap
2 tbsp ghee butter
1 tbsp grape seed oil
1 small onion, sliced
2 garlic cloves, minced
1/2 cup beef stock
1/2 cup Roscato blueberry wine
1/2 cup blueberries
1 tsp fresh rosemary minced
Salt and black pepper to taste
1 tbsp balsamic vinegar
Chives (for garnish)
RECIPE:
Place a cast iron skillet or heavy bottomed pan onto the stove and preheat to medium-high heat. While the pan comes to temp, season your elk backstrap or tenderloin with salt and pepper.
When the skillet is almost smoking hot, add your ghee butter. Place your elk into the pan and sear it for about three minutes. After 3 minutes, flip your elk. You should have a beautiful crust. Cook for about 3 minutes more, being careful not to overcook. We are aiming for a final temp of 120 degrees.
When your elk is done, remove it from the pan and place it on a cutting board and lightly tent it with foil to rest.
Add sliced onion and minced garlic to the pan. Saute over medium heat for 2-3 minutes stirring often. Season to taste with salt. Add 1 cup Roscato blueberry and bring to a boil. Cook this down until it has reduced by ½. Add in beef stock and blueberries before letting that reduce by two-thirds. Finish with a tbsp. of balsamic vinegar and season to taste with salt and pepper. Remove from heat.
Slice your elk against the grain at an angle. Drizzle some blueberry wine sauce onto the plate. Lay your elk over the top. Drizzle with more sauce and garnish with chives if using.
RECIPE VIDEO + IMAGE:
