Description
A delicious elk tenderloin served with a tart huckleberry sauce, perfect for a gourmet meal.
Ingredients
Scale
- 2 pounds elk tenderloin
- 1 cup huckleberries
- 1/2 cup red wine
- 1/4 cup brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Season the elk tenderloin with salt and pepper.
- In a skillet, heat butter over medium-high heat and sear the elk on all sides until browned.
- Transfer the elk to a preheated oven and roast until it reaches the desired doneness.
- In the same skillet, add huckleberries, red wine, brown sugar, and balsamic vinegar. Cook until the sauce thickens.
- Slice the elk tenderloin and serve with the huckleberry sauce.
Notes
- Let the elk tenderloin rest for 10 minutes before slicing for best results.
- You can substitute fresh huckleberries with frozen if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg