Field to Table: Elk Tenderloin + Blackberry Bourbon Sauce

Welcome back! Or, welcome, if this is your first time on HIH. If it’s not your first time, you might be noticing an increase in wild game AKA field to table recipes on the blog. You’re not seeing things. If you’re someone with access wild game meats like elk, venison, duck, goose, etc, you’ll soon be able to easily find those recipes, including today’s elk tenderloin + blackberry bourbon sauce on the Field to Table page on HIH. That’s right, just like I’ve broken out the healthier recipes onto the Honey, I’m Healthier page, Field to Table will be your single click solution to all of the HIH wild game recipes. Wild, I know! Pun intended.

Elk is one of my favorite wild game meats to prepare and serve. Which is a good thing because when my husband brings home an elk after a successful hunt, the freezer is full! Elk meat is leaner than most cuts of beef and less gamey tasting than venison. It’s also buttery tender when prepare correctly. What’s not to love? The elk tenderloin is one of the finest cuts on the elk. This makes it a wonderful menu item for any special occasion. The lean, extra tender, and delightful flavor of elk tenderloin make the blackberry bourbon sauce a perfect compliment for an extra special preparation to honor such a majestic animal.

The elk is certainly the star here, but this sauce, holy smokes. It’s so good. If you’re not lucky enough to have an elk tenderloin, this sauce would be a fantastic compliment to beef, pork, venison, duck or goose. Heck, this sauce would be lovely over a big scoop of vanilla ice cream. The balsamic vinegar and bourbon balances well with the sweet and tart blackberries and brown sugar. Adding fresh thyme gives the sauce that extra somethin’ somethin’ that perfectly finishes the sauce. The elk might be the star, but this sauce takes the prize for versatility.

Keys to Success

1. Don’t overcook the elk. I prefer my elk to be prepared rare/medium rare. That might be a on the rare side for some of you, but I just cannot recommend preparing elk, especially elk tenderloin over medium rare or 130-130 degrees internal temperature. If prepared to a higher temperature you risk losing the buttery tenderness that makes elk so special. If the meat juice pooling on your plate turns you off, let the meat rest so the juices can redistribute. It’s taken me an embarrassingly long amount of time to remember meat temperatures. Here’s a link to a fun fridge magnet with everything you need to know about meat temps!
2. Watch the heat when preparing the sauce. There is a relatively high sugar content in the sauce so there is a higher risk of burning. Make sure to keep an eye on the heat and give the sauce a stir to make sure the bottom doesn’t burn while you’re reducing the sauce.
3. Rest the meat. I know I touched on this in my first tip. But, it’s important enough it needs a bullet point of it’s own. Allowing the elk to rest before slicing doesn’t mean let it get cold. The elk meat just needs a few minutes to relax after being in the hot oven. As the elk rests the juices will redistribute and stay where they belong, in the meat, instead of all over your cutting board.
4. Rustic or refined? Before you begin, you’ll want to decide whether you want the sauce to be on the rustic side or the refined side. I prefer rustic, but if blackberry seeds are a concern, you’ll want to blend and strain the sauce. You may want to return the strained sauce to the skillet to reduce a little further if you go that route.

Elk Tenderloin + Blackberry Bourbon Sauce

Alden Elizabeth

Marinated elk tenderloin served with a rich, tart, and slightly sweet blackberry sauce.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Marinade 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course dinner, sauce

Cuisine American, Wild Game

Servings 4

Calories 563 kcal

Equipment

• 1 gallon plastic zip bag
• 1 large cast iron skillet
• 1 small skillet
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 16 oz elk tenderloin
• 1 tablespoon butter
• 1½ teaspoon salt, enough to season surface of tenderloin

Marinade

• ½ cup neutral oil
• ¼ cup balsamic vinegar
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ¼ cup dark brown sugar
• 2 scallions whites and greens, thinly sliced

Blackberry Bourbon Sauce

• 1 cup blackberries fresh or frozen
• 3 sprigs fresh thyme
• ¼ cup bourbon
• ½ teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 shallot, finely diced
• 1 tablespoon olive oil
• ½ teaspoon red pepper flake
• 1 tablespoon dark brown sugar

Instructions

 

• Place elk tenderloin in a gallon zipper bag followed by all of the marinade ingredients. Seal the bag and massage the marinade into the meat. Allow to marinate in the fridge for 30 minutes-1 hour.
• While the elk is marinating, make the blackberry sauce.

Blackberry Bourbon Sauce

• Over medium heat, add 1 tablespoon of olive oil to a medium skillet. Sauté the finely diced shallot until translucent. Add the blackberries, bourbon, balsamic vinegar, and brown sugar to the pan and stir. Bring to a simmer. Allow the blackberries to cook down until soft. Add the thyme leaves.
• Using the back of a wooden spoon, gently press down on each blackberry. Add the salt and pepper. Reduce heat to medium low. Stirring occasionally to prevent burning reduce the sauce until it coats the back of a spoon. About 10 minutes.
• For a rustic sauce, serve as is. If you're looking for a more refined sauce, add the cooked sauce to a food process and blend until smooth. Strain through a fine mesh strainer and serve.

Pan Seared, Oven Finished Elk Tenderloin

• Preheat oven to 350° F.
• Remove the elk tenderloin from the marinade and pat dry with a paper towel.
• Generously salt the surface of the tenderloin.
• Heat an oven safe cast iron skillet or grill pan over high heat. Add the butter and allow to melt. Sear each side of the elk tenderloin for about 1-2 minutes.
• Remove from the stove top and place in the hot oven for 5-15 minutes, until cooked to desired temperature. 125°-135° is recommended.
• Remove from the oven, allow to rest for 5-10 minutes, slice into thick medallions and serve with the blackberry bourbon sauce spooned over the top.

Nutrition

Calories: 563kcalCarbohydrates: 23gProtein: 27gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 70mgSodium: 1558mgPotassium: 516mgFiber: 3gSugar: 19gVitamin A: 338IUVitamin C: 10mgCalcium: 48mgIron: 4mg

Keyword blackberry, bourbon, elk, marinade

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