Peppered Elk Backstrap with Oregon Pinot Noir Huckleberry Sauce

Pinot Noir is the perfect ingredient to enhance the flavor of the game.

For the Elk
 1 elk backstrap, trimmed of fat and silverskin, about 12 ounces
 4 tbsp vegetable oil
 2 tsp chopped fresh thyme
 1 tsp coarsely cracked black peppercorns
 ¼ tsp kosher salt
For the Sauce
 3 tbsp vegetable oil
 ½ large yellow onion, coarsely chopped
 1 celery rib, coarsely chopped
 2 carrots, coarsely chopped
 ½ Granny Smith apple, diced (no need to core)
 1 cup Oregon pinot noir
 ½ cup Ruby Port
 3 cups chicken stock
 1 sprig fresh thyme
 ½ cup + 2 tablespoons fresh or frozen Oregon huckleberries

For the Elk
1

Rub the elk with 2 tablespoons oil, thyme, peppercorns and salt. Let stand for 1 hour at room temperature.

2

Preheat oven to 500 degrees. Heat a large, ovenproof skillet on high, then add the rest of the oil.

3

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.

4

Let rest for 5 minutes before carving.

For the sauce
5

Heat the oil in a 4-quart saucepan on high. Add onion, celery, carrots and apple.

6

Sauté over high heat, stirring often, until the vegetables caramelize slightly, about 10 to 15 minutes.

7

Add the Oregon pinot noir and port. Simmer briskly until reduced to a syrup, about 15 minutes.

8

Add the chicken stock, thyme and ½ cup huckleberries. Simmer until reduced to a sauce consistency, about 30 minutes.

9

Strain through a fine sieve, pressing on the solids. You should have about ½ cup sauce.

10

Return the sauce to a small saucepan and add the remaining 2 tablespoons huckleberries.

To serve
11

Slice the elk about ¼-inch thick. Arrange the elk on dinner plates and spoon the sauce around it, not over it.