Elk Medallions with Elderberry Sauce
Ingredients
- 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
Instructions
- 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.
Notes
Serves 4.
Other jelly flavors work well, too.