Peppered Elk Backstrap with Oregon Pinot Noir Huckleberry Sauce - 1859 Oregon's Magazine

Ingredients

• 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
• 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