Elevating Elk Loin with a Sweet and Savory Blackberry Pan Sauce
The elk loin—or backstrap—is often considered the crème de la crème of wild game cuts. Exceptionally tender and incredibly succulent, the elk loin shines when cooked hot and fast over high heat, making it a perfect centerpiece for seasonal dinners in late summer or early fall.
But what if you could up your culinary game even more? Enter a sweet blackberry pan sauce that takes this prized cut from impressive to unforgettable. Using fresh, in-season blackberries adds a bright, seasonal touch that celebrates the flavors of late summer and early autumn.
Searing the elk in a ripping-hot cast iron skillet is where the magic happens. That intense heat creates a deep, golden-brown crust on the outside, adding rich flavor and texture while helping seal in the meat’s natural juices. Once seared, allowing the elk to rest is just as important as the cook itself—this brief pause lets the juices redistribute throughout the meat, ensuring every slice stays tender, moist, and packed with flavor.
While blackberries are most often associated with jams, jellies, and rustic pies, they also shine in pan sauce reductions, where their natural sweetness breaks down and concentrates, creating a rich, glossy sauce that clings beautifully to sliced meat and enhances the deep, savory flavor of wild game. Using seasonal fruit like blackberries connects the dish to the harvest and brings a fresh, vibrant note to your plate.
This jammy blackberry reduction comes together with a handful of pantry staples: fresh blackberries, balsamic vinegar, honey, red wine, fragrant rosemary, a swirl of butter, and just a pinch of salt. Drizzled over perfectly sliced elk loin, it delivers a bold balance of sweet and savory, transforming your seasonal elk dinner into a wildly delicious culinary feast.
Elk Loin Recipe Notes & Seasonal Tips
- Elk is lean and best enjoyed medium-rare. Use a meat thermometer to ensure perfect doneness:
- Rare: 120–125°F
- Medium-Rare: 130–135°F (recommended for elk, venison, or antelope)
- Medium: 140–145°F
- This recipe works beautifully with venison or antelope backstrap. Antelope cooks faster due to its leanness, so monitor internal temperature.
- Make the most of seasonal ingredients: swap in other late-summer fruits like black currants or blueberries for a slightly different but still vibrant pan sauce.
- Fully heat your skillet before searing to achieve a golden-brown crust.
- The blackberry sauce can be made a day in advance and gently reheated for holiday or harvest dinners.
Pat elk loin dry and season all sides with kosher salt and freshly ground black pepper.
Heat 2 tbsp butter in a cast iron skillet over medium heat. Sear elk 4 minutes per side until browned and internal temperature reaches 125°F for medium-rare.
Transfer elk to a cutting board, tent loosely with foil, and let rest 10 minutes.
In a saucepan over medium-low heat, cook blackberries 2–3 minutes until softened. Add balsamic vinegar, honey, red wine, and rosemary; simmer until thickened.
Strain sauce through a fine-mesh sieve, return to pan, swirl in remaining 2 tbsp butter, and season with a pinch of salt.
Slice elk against the grain, arrange on plates, and drizzle with warm blackberry sauce.
Other Elk Recipes to Try
This blackberry-drizzled elk loin is just the beginning. If you love this dish, explore a variety of elk recipes, including a full-bodied elk burgundy, elk scaloppine with lemon wine sauce, and classic elk Swiss steak. Try pairing elk with wild game-friendly sauces, marinades, or spice rubs to enhance its tender texture and bold flavor. Whether you’re cooking for weeknight dinners or special occasions, these recipes make it easy to enjoy the rich, lean taste of elk in new and delicious ways.
Cooking Wild Game Should Be Fun, Flexible, and Personal
Cooking should always be fun, creative, and a little experimental—especially with wild game. Every kitchen, palate, and lifestyle is different, and that’s what makes cooking so enjoyable. Don’t be afraid to swap ingredients, adjust seasonings, or try new techniques to make a recipe your own. Whether you follow a recipe exactly or use it as inspiration, there’s truly no wrong way to cook. Most importantly, remember—every meal tells a story, and the best ones are shaped by your taste, your creativity, and the people you share them with. Seasonal ingredients like blackberries, fresh herbs, and harvest vegetables help make those stories even more memorable.
Ingredients
- 2 lbs Elk Loin
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup fresh blackberries, washed
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1/2 cup red wine, (Pinot Noir, Cabernet Sauvignon, or Merlot)
- 1/2 tsp fresh rosemary, finely chopped
- 4 tbsp unsalted butter, divided
- salt, to taste
Instructions
- Pat elk loin dry and season all sides with kosher salt and freshly ground black pepper.
- Heat 2 tbsp butter in a cast iron skillet over medium heat. Sear elk 4 minutes per side until browned and internal temperature reaches 125°F for medium-rare.
- Transfer elk to a cutting board, tent loosely with foil, and let rest 10 minutes.
- In a saucepan over medium-low heat, cook blackberries 2–3 minutes until softened. Add balsamic vinegar, honey, red wine, and rosemary; simmer until thickened.
- Strain sauce through a fine-mesh sieve, return to pan, swirl in remaining 2 tbsp butter, and season with a pinch of salt.
- Slice elk against the grain, arrange on plates, and drizzle with warm blackberry sauce.
Notes
- Elk is lean and best served medium-rare. Use a meat thermometer to ensure perfect doneness:
- Rare: 120–125°F
- Medium-Rare: 130–135°F (recommended for elk, venison, antelope)
- Medium: 140–145°F
- This recipe works with venison or antelope backstrap. Antelope cooks faster due to its leanness, so monitor internal temperature.
- Make sure your skillet is fully heated before searing to achieve a deep golden-brown crust.
- The blackberry sauce can be made a day in advance and gently reheated.
Bring Wild Game to Your Table
Looking for more ways to turn ground wild game into unforgettable meals? My Wild Game Cuisine Cookbook is packed with easy, flavorful recipes featuring elk, venison, antelope, and more. From weeknight dinners to special occasions, these recipes are designed to help you make the most of every harvest—one delicious story at a time.
Excellent recipe and quick. Added a pinch of cayenne pepper to the blackberry sauce to finish. And served with roasted root vegetables and blue cheese mashed potatoes.
Would definitely make it again.