It is Elk hunting season and what better way to celebrate but with a tender piece of elk tenderloin. It is tender, flavorful and little less gamey than some of the other wild animals. It is also great for those individuals that have a food sensitivity towards beef but love beef. You can order from the Butchery in Costa Mesa in one pound portions if you have not been hunting. If you are an adventurous foodie and like wild game this is a deliciously elegant dish.




1 1-1.5lb elk tenderloin (leave out refrigerator before cooking- you want it at room temp to cook)

1 Tbs olive oil

1 tsp crushed Black pepper

2 1/2 tsp kosher Salt

20 fresh cherries or dried and rehydrated with beef stock

1 oz Crème de cassis (wild berry liqueur)

2 mint leaves

¼ cup  grass fed organic butter 

¼ cup GF flour (all purpose is best but you can try any)

2 cups beef broth


Heat grill on medium high heat.  While the grill is heating mix the butter and GF flour together  in a 2 quart sauce pan on medium-low heat to make a roux.  Let the butter and flour cook 4 to 5 minutes and then add the beef stock.  Cook an additional 5 minutes.  Then turn the heat off. 

Take the tablespoon olive oil and brush it on to the elk tenderloin and then sprinkle with the 1-1 1/2 tsp kosher salt and 1/2 tsp cracked black pepper.  Place on the heated grill and cook for 6-7 minutes before turning.  Turn the meat and cook for additional 6-7 minutes on the other side for medium rare (for tenderloin that is 1 1/2 to 2 inch thick).  Cook a little longer for more well done meat or a thicker cut.  Remove from the grill and let it rest for 5 -10 minutes. 

Remove pit and ¼ all the cherries. Place in a sauté pan over medium heat. Soon as pan is warm add the Crème de cassis     (this may flame up so be careful). Add the brown sauce you made from the roux and simmer for about 4-6 minutes. Tear mint leaves into small pieces and add to sauce.  Add additional salt and pepper for seasoning to your liking. 

Cut the elk into medallions and serve on a platter with cherry sauce on top.  

NUTRTIONAL CONTENT: (4 oz. elk and 1/2 cup sauce per serving); 360 calories, 18.7g fat, carbohydrates 11g, protein 33.5g