Hunting elk is a humbling and rewarding experience. The task itself is a difficult one and that’s what makes it so rewarding in many ways. The power and majesty of these creatures inspires awe. Battling wits with them is not for the faint of heart as they make their home in rough country and anyone putting in the work to get elk meat for the family table knows how valuable the meat really is. The reward and taste of elk tenderloin is difficult to match as a coveted cut of meat. Elk’s mildly, wild flavor is loved by many.
The blueberry red wine sauce is the perfect, slightly sweet addition to enhance the melt-in-your-mouth roast. Rosemary and onion melding together with honey and balsamic vinegar compliment the raw, natural sweetness of the blueberries. Garlic infused into the roast during a pan sear imparts its signature flavor to the ensemble. The flavors and textures in this dish will thrill even the most delicate palette.
Ingredients
1 Elk Tenderloin
4 Garlic Cloves Diced
Salt and Pepper to Taste
1 t. Olive Oil
½ Small Onion Diced
1 ½ C. Blueberries
1-2 T. Honey to Taste
1 oz. Red Wine
1 t. Fresh Rosemary Crushed
1 T. Balsamic Vinegar
Water as Needed
Begin by crushing the blueberries with a potato masher and drizzling them with the honey. Mix the two together well and set aside. Heat a saucepan over medium heat and add the olive oil followed by the onions. Sauté stirring often until the onions become translucent. Add the wine to the onions and simmer for a couple of minutes before adding the blueberry and honey mixture. Let the sauce simmer on low for 10 minutes adding a little water if it becomes too thick or seems in danger of burning. Next add the vinegar, rosemary, salt and pepper to taste. Simmer until thick then pour into a food processor and process until smooth. Return to the pan and add water until it reaches your desired consistency. Slowly simmer, stirring often, while you make the roast.
For the roast you will start by heating the oven to 400 degrees. Rub the roast with a little olive oil, salt and pepper and then tie with twine every inch. This helps retain the juices and keeps the roast in the pretty round shape as it cooks. Heat a pan on high and add just a little oil to prevent sticking. Sear the roast on all sides to trap in the juices. Place the roast on a rack in a pan and place in the oven.
Cook until the meat reaches an internal temperature that is 10 degrees below your desired doneness. I cooked mine to 125 degrees. Remove from the oven and cover with a foil tent. Allow the roast to rest for 10 minutes. Slice the roast and remove the strings then top with the warm blueberry sauce. I served my blueberry tenderloin with creamy mashed potatoes and nutty browned butter. Enjoy!
