Elk Loin with a Blackberry Sauce

The elk loin or backstrap is often thought to be the crème de la crème or the best of the best cut known to man or woman in this case. So tender and succulent when cooked fast over high heat.

Now what if I said that you could UP your culinary ‘game’ by dressing the sliced meat with a sweet blackberry pan sauce.

Dating as far back as the Ancient Romans in 8^th century BC, sauces – sweet or savory – have been an essential component in culinary repertoires adding flavor, moisture and visual appeal to dishes. When I think of blackberries I think of jams, jellies or sweet berry pies, but blackberries can also be used to create a bright, colorful and silky sauce that pairs exceptionally well with organic wild game such as elk.

My jammy sauce reduction is made with a few household essentials that include blackberries, balsamic vinegar, honey, red wine, fresh rosemary, a swirl of butter and a pinch of salt. Drizzle this decadent sauce over your prized elk loin and you’ll be setup with a wildly delicious culinary feast.

Elk Loin with a Blackberry Pan Sauce

What if I said that you could UP your culinary‘game’ by dressing the sliced meat with a sweet blackberry pan sauce.

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Servings: 4

Ingredients

• 2 lbs Elk Loin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup blackberries, washed
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1/2 cup red wine, pinot, cabernet or merlot
• 1/2 tsp fresh rosemary, finely chopped
• 4 tbsp unsalted butter, divided
• salt to taste

Instructions

• 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.
• 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.
• 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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