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.
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.