Elk Loin with a Blackberry Pan Sauce
Perfectly seared elk loin finished with a jammy blackberry pan sauce. Learn cast iron tips, wild game temperatures, and substitutions for venison or antelope.
Servings: 4
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.