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Elk: Grilled Elk Loin with Cherry Sauce

Source of Recipe


Restaurant Conundrum



List of Ingredients



• 8 elk loin medallions (3.5 ounces each)
  
• 3 Tbsp vegetable oil
  
• 16 apple wedges, peeled and cored
  
• 1 cup sugar snap peas, strings removed
  
• 6 Tbsp caramelized onions
  
• ½ tsp thyme leaves
  
• ½ cup veal stock
  
• 12 orange segments, membranes removed
  
• .
  
• -- Sun-Dried Cherry Sauce --
  
• ½ cup sun-dried cherries
  
• ½ cup cranberry juice
  
• ½ cup apple juice
  
• 1½ Tbsp plum wine
  
• 1 tsp sugar
  
• Sachet of ½ bay leaf, 1 thyme sprig, ½ garlic clove, 1 whole clove, and 1 black peppercorn tied in cheesecloth
  






Instructions



1. Preheat grill, season elk medallions with salt and pepper, brush on oil and cook on grill for three minutes on each side, keeping elk medium-rare.
   
   
2. Heat 3 tablespoons oil in medium sauté pan; add apples, and cook over high heat until apples color slightly, then add sugar peas, onions, and thyme. Cook lightly, then add veal stock. Cook until reduced completely, then add orange segments. Toss the mixture and remove from heat. Place an equal amount of the mixture in the center of four plates; top with two elk medallions. Spoon sun-dried cherry sauce around perimeter and serve.
   
   
3. For the sun-dried cherry sauce:
   Combine ingredients in stainless steel saucepan, then bring to a boil. Lower heat and simmer 15 minutes. Remove the sachet and purée the mixture in a blender for 45 seconds until very smooth; strain and serve.
   
   Serves 4