Elk Backstrap with Huckleberry-Port Reduction
Elk Recipe
1Setup & Prepare
About This Recipe
This elegant preparation showcases premium elk backstrap through precise searing and roasting, paired with a rich huckleberry-port reduction that balances the meat's robust flavor. The technique creates perfectly tender elk with a sophisticated sauce that highlights wild mountain flavors.
Cultural Context
This dish represents the marriage of Pacific Northwest foraging culture with classical French reduction techniques. Huckleberries grow wild in elk habitat from 2000-6000 feet elevation, while indigenous peoples traditionally paired these berries with elk during autumn ceremonies. The port reduction technique was perfected in French châteaux kitchens of the 18th century.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Remove elk from refrigerator 45 minutes before cooking. Season with salt 30 minutes ahead, add pepper just before searing.
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Reduction: Sauté shallots until translucent. Add port, reduce by two-thirds. Add 1.5 cups huckleberries, simmer 8-10 minutes until berries burst. Strain, pressing solids. Return liquid to pan with balsamic vinegar.
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Searing: Heat cast iron skillet over medium-high heat. Add oil when shimmering. Sear elk backstrap 4-5 minutes per side until deep golden crust forms.
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Oven Finish: Transfer to 400°F oven for 6-8 minutes until internal temperature reaches 130-135°F for medium-rare.
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Butter Basting: Return to stovetop, add butter and thyme. Tilt pan and continuously baste 2 minutes.
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Resting: Transfer to cutting board, tent with foil, rest 8-10 minutes.
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Sauce Completion: Reheat reduction, mount with cold butter cubes, whisking constantly. Add fresh thyme and pan juices.
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Service: Slice against grain at 45° angle into 1/2-inch medallions. Serve with huckleberry reduction and fresh berries.
4Chef's Notes & Pairings
Chef's Notes
- Don't exceed 140°F internal temperature - elk becomes tough when overcooked
- The reduction can be made ahead and reheated gently
- If huckleberries unavailable, substitute blackberries or blueberries
Wine Pairing
Oregon Pinot Noir or Burgundy - the earthy notes complement elk's mild gaminess while the fruit echoes the huckleberry reduction.
Nutrition Facts
Per serving: 385 calories, 52g protein, 16g fat, 8g carbohydrates. Excellent source of iron, B12, and lean protein.
