Elk: Peppered Grilled Medallions w/ Red Wine Sauce & Lingonberry Compote
- 3 lbs. Elk, Deer or Venison Top round, denuded
- 1 bottle red wine, 750ml
- 2 14oz cans beef broth
- 1-2 packets of beef gravy mix
- 1 fresh rosemary sprig
- 2 C frozen lingonberries, There may be lingonberry compote available at
- your local higher end grocery store. Another berry may be substituted. I use cranberries
- 1 6oz can of pineapple juice
- 3 T cornstarch, hydrated in enough water to make a thick liquid
- 1 C granulated sugar
- Salt & pepper
- Cracked black pepper
Method for red wine sauce:
Bring red wine to a boil in 2qt. sauce pan and reduce by ¾. Add beef broth
and bring back to a boil. Slowly whisk the gravy mix into the broth until it
begins to thicken. It may not be necessary to use all of the mix. Reduce
heat and simmer 15-20 min. letting it slowly thicken. Once it is at your
desired consistency remove from heat and place rosemary sprig into sauce.
Set aside in warm place until needed.
Method for lingonberry compote:
Bring lingonberries and pineapple juice to a boil in 2qt. sauce pan. Add ½ c
sugar until combined and reduce heat. Taste the sauce to determine if more
sugar is necessary. Once sauce is to your liking, whisk in small amounts of
cornstarch until the sauce has thickened a little. It may not be necessary to
use all of the cornstarch. Simmer sauce for 10 min. to thicken to desired
consistency. Remove and cool.
Method for grilled Elk:
Portion the elk into 3-4oz medallions and sprinkle cracked black pepper and
salt on both sides of meat. Grill elk on pre-heated hot grill to desired
doneness. Once it is ready serve on pool of red wine sauce and top with
lingonberry compote. Serve with desired vegetable and starch. Scalloped
potatoes or roasted red bliss potatoes are a nice accompaniment.