Peppered Elk Backstrap with Oregon Pinot Noir Huckleberry Sauce - 1859 Oregon's Magazine
Pinot Noir is the perfect ingredient to enhance the flavor of the game.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at 1859oregonmagazine.com.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
How to Cook Elk Backstrap
hildaskitchenblog.com
Elk Tenderloin with Mushroom Sauce
merryedwards.com
Elk Backstrap Steak Diane Recipe: A Classic Reimagined
letsgohunting.org
Pecking Order Smoked Elk
casamspice.com
Elk Backstrap Sandwiches with Creamy Homemade Horseradish Steak Sauce - Realtree Camo
realtree.com
Sous Vide Elk Backstrap with Morels and Broccolini
recipes.anovaculinary.com
Elk Steak with Sour Cherry Wild Mushroom Sauce, Truffle Potato Pave, Roasted Beets, and Savoy Cabbag
alive.com
Elk Chasseur
idahopreferred.com