Beef or Elk Medallions with Cherry Sauce and Hunter’s Barley

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Ingredients

Elk Medallions:

  • 8-2oz C.A. Bull Elk Ranch Elk Tenderloin medallions or use beef medallions
  • 1 oz butter
  • Crushed Black pepper
  • Kosher Salt

Wild Cherry Sauce:

  • 20 Fresh Idaho Cherries
  • 4 oz brown sauce ( recipe to follow)
  • 1 oz Crème de cassis (wild berry liqueur)
  • 2 mint leaves

Hunter’s Barley:

  • 1 lb cooked barley ( follow cooking instructions on barley container, then rinse and chill)
  • 2 oz small diced smoked bacon
  • 1 oz diced green onions
  • 1 oz port wine
  • Crushed black pepper
  • Kosher salt
  • 1 oz brown sauce

Brown Sauce:

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups of water
  • 3 lbs beef base powder or 3 bouillon cubes

Instructions

Elk Medallions:

  1. Pound elk medallions to ¼ in. pre-heat sauté pan on medium heat then add butter. Lightly season elk medallions with Crushed black pepper and kosher salt. Place medallions into pan and sear on both sides for about 1 minute. Pull Medallions out of sauté pan so elk doesn’t continue to cook.

Wild Cherry Sauce:

  1. 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 and simmer for about 2 minutes. Tear mint leaves into small pieces and add to sauce. With the elk presented on a plate, top with the wild cherry sauce.

Hunter’s Barley:

  1. Sauté bacon till ¾ done. Add barley and sauté for about 1 minute. Add port wine, brown sauce, pepper and salt. Simmer for about 3-4 minutes. Turn heat off and add green onions.

Brown Sauce:

  1. Melt butter, add flour to make roux and cook for 4 minutes. Add water stirring constantly. Add bouillon or base until dissolved. Simmer 5 minutes. Ready to serve. Can add more beef bouillon or powder if needed for more flavor.