Recipe by Thor Erickson
serves 4
Author1859 Oregon's MagazinePinot Noir is the perfect ingredient to enhance the flavor of the game.
Rub the elk with 2 tablespoons oil, thyme, peppercorns and salt. Let stand for 1 hour at room temperature.
Preheat oven to 500 degrees. Heat a large, ovenproof skillet on high, then add the rest of the oil.
When the oil is almost smoking, add the elk and sear on all sides, about 2 minutes total, then transfer the skillet to the oven and roast the elk until the internal temperature reaches 120 degrees (for medium rare), 5 to 6 minutes.
Let rest for 5 minutes before carving.
Heat the oil in a 4-quart saucepan on high. Add onion, celery, carrots and apple.
Sauté over high heat, stirring often, until the vegetables caramelize slightly, about 10 to 15 minutes.
Add the Oregon pinot noir and port. Simmer briskly until reduced to a syrup, about 15 minutes.
Add the chicken stock, thyme and ½ cup huckleberries. Simmer until reduced to a sauce consistency, about 30 minutes.
Strain through a fine sieve, pressing on the solids. You should have about ½ cup sauce.
Return the sauce to a small saucepan and add the remaining 2 tablespoons huckleberries.
Slice the elk about ¼-inch thick. Arrange the elk on dinner plates and spoon the sauce around it, not over it.
Ingredients
Directions
Rub the elk with 2 tablespoons oil, thyme, peppercorns and salt. Let stand for 1 hour at room temperature.
Preheat oven to 500 degrees. Heat a large, ovenproof skillet on high, then add the rest of the oil.
When the oil is almost smoking, add the elk and sear on all sides, about 2 minutes total, then transfer the skillet to the oven and roast the elk until the internal temperature reaches 120 degrees (for medium rare), 5 to 6 minutes.
Let rest for 5 minutes before carving.
Heat the oil in a 4-quart saucepan on high. Add onion, celery, carrots and apple.
Sauté over high heat, stirring often, until the vegetables caramelize slightly, about 10 to 15 minutes.
Add the Oregon pinot noir and port. Simmer briskly until reduced to a syrup, about 15 minutes.
Add the chicken stock, thyme and ½ cup huckleberries. Simmer until reduced to a sauce consistency, about 30 minutes.
Strain through a fine sieve, pressing on the solids. You should have about ½ cup sauce.
Return the sauce to a small saucepan and add the remaining 2 tablespoons huckleberries.
Slice the elk about ¼-inch thick. Arrange the elk on dinner plates and spoon the sauce around it, not over it.
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