A Fine Line.
When cooking game meats, one needs to be attentive. Either undercooked or overcooked, it can be tough. There is a fine line, a narrow margin for error. My method for cooking elk medallions works perfectly: sear them well and finish in a relatively slow oven while you make the sauce.
When preparing most game, I lean towards an autumnal pairing, as I’ve previously done with these Elk Medallions with Wild Mushrooms. But I also really like using berries and other fruits to complement the flavor of the meat. Today, I made an elderberry sauce by deglazing the pan with butter, elderberry jelly, and a bit of red wine. Using jelly allows you to make this at any time of the year. It’s a simple and elegant dish, and I hope you will enjoy it.
~ David
Elk Medallions with Elderberry Sauce
David Scott Allen, Cocoa & Lavender
- 4 elk medallion 4 ounces each
- kosher salt
- freshly ground black pepper
- ground bay leaves
- 3 tablespoons unsalted butter divided
- 2 tablespoons elderberry jelly see note
- 1/2 cup dry red wine plus extra as needed
Preheat the oven to 300°F.
Season the medallions liberally with salt, pepper, and ground bay leaves. Let sit at room temperature for 10-15 minutes.
Set a 10-inch skillet over medium-high heat; when hot, add 1 1/2 tablespoons of the butter and swirl the pan. Add the medallions and sear on the top and bottom until nicely browned—about 2 minutes per side. Using tongs, sear the edges until a little browned. Return the medallions to either their top or bottom and place in the oven for 5-6 minutes, or until done to your liking. Remove from the oven and transfer medallions to a warmed plate; tent to keep warm as they rest.
Return the skillet to the stovetop (medium-high) and add remaining butter and the jelly. When the jelly is melted, deglaze the pan with the red wine. Cook until syrupy, adding more wine if necessary.
Slice the medallions and fan out each medallion on dinner plates. Spoon elderberry sauce over, add vegetables, and serve.
Serves 4.
Other jelly flavors work well, too.
