Grilled Elk Loin with Cranberry Essence

Elk season here in Oregon comes in the middle of the grape harvest, so during the week we are destemming grapes. On weekends, we are roaming the coastal mountain ranges of Oregon looking for a 700 lb. bull elk to bring back home to feed a hungry crush crew.

Elk are one of North America's most challenging quarries, capable of disappearing in cover as quietly as a whitetail, as fleet as an open-range mule deer, and one of the most intelligent big-game species.

Perhaps best of all, elk are among the best-tasting big-game animals, and they are typically large enough to provide a variety of cuts of meat to make a number of great meals. In December we feature a wild game dinner or two. This tasty elk meal is certain to be served up a couple of times each winter.


Elk Loin:
4 each 6-ounce medallions elk loin


Marinade:
1 cup dry red wine
2 tablespoons red wine vinegar
2 each shallots, sliced
2 cloves garlic, sliced
1 each bay leaf
2 each thyme sprigs
2 tablespoons extra-virgin olive oil
1 teaspoon juniper berries
1 teaspoon black peppercorns, crushed
1/4 cup fresh cranberries (or reconstituted dried)


Cranberry Essence:
1 tablespoon olive oil
1/4 cup sliced shallots
12 ounces fresh cranberries
(8 ounces for sauce; save 4 ounces for garnish) (or 6 oz. dried cranberries)
1 cup dry red wine
1/4 cup marinade (see above)
1-1/2 cups elk or veal stock (may substitute low-sodium beef stock)
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper to taste


Parsley Oil:
1/2 cup parsley leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste


Finish:
3 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste


For the Marinade:

Mix all marinade ingredients together and marinate elk loin medallions for 3 hours. Remove elk. Put the marinade in a small saucepan and bring to a boil. Reduce heat and cook until mixture is reduced to 1 cup of liquid. Strain the mixture through three layers of cheesecloth. Return to saucepan and again bring to a boil. Reduce heat and cook until mixture is reduced to 1/4 cup of liquid. Set aside and reserve for use in sauce.

For the Cranberry Essence:

Sauté shallots in oil for 1 minute over medium heat. Add 8 ounces of the dried cranberries and the wine and cook until reduced to 2 tablespoons of liquid. Add 1/4 cup of the reserved marinade, the elk or veal stock, and the vinegar and cook until reduced to 1 cup of liquid. Strain. Season with salt and pepper to taste. Add the remaining 4 ounces of cherries for garnish and set aside, keeping warm.

For the Parsley Oil:

To make oil, put all ingredients in a blender and blend until smooth. Strain, if desired.

To Finish and Serve:

Toss elk medallions in olive oil and season with salt and pepper. Grill over medium-high fire for 2 to 3 minutes per side, until medium rare. Divide summer vegetable sauté between four serving plates. Place one elk loin on each bed of vegetables.

Spoon cranberry essence and cranberries over elk. Spoon a little parsley oil around the plates and serve.

Inspiration: Sandy D'Amato - Sanford Restaurant - Milwaukee, WI

Sub Rosa Recipes