Chokecherry Glazed Elk Tenderloin

Name: Chokecherry Glazed Elk Tenderloin (Upgraded)
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Elk Tenderloin-trimmed; 1/4 cup Red Wine Vinegar; 2 tbsp Olive Oil; 1 tbsp Worcestershire Sauce; 1 tsp Juniper Berries-crushed; 1/2 tsp Black Pepper-ground; 1 cup Chokecherry Syrup; 2 tbsp Brown Sugar; 2 tbsp Butter; 1 tbsp Dijon Mustard; 1/4 cup Red Wine-dry

⏱1h 30m

👥4

🔥500 cal

Medium

🍽️American

An enhanced version of the classic dish, incorporating juniper berries for a more complex flavor profile and a red wine reduction for depth.

1.5 lbs Elk Tenderloin-trimmed

1/4 cup Red Wine Vinegar

2 tbsp Olive Oil

1 tbsp Worcestershire Sauce

1 tsp Juniper Berries-crushed

See all 11 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥500 cal

Medium

🍽️American

An enhanced version of the classic dish, incorporating juniper berries for a more complex flavor profile and a red wine reduction for depth.

#Elk #Tenderloin #Chokecherry #Juniper #Glaze #Game Meat

Instructions

In a bowl, whisk together all Marinade ingredients.
Place Elk Tenderloin in a resealable bag and pour marinade over it. Marinate in the refrigerator for at least 4 hours, or up to overnight.
Preheat oven to 400°F (200°C).
Remove Elk Tenderloin from marinade and pat dry. Season with salt and pepper.
Sear the tenderloin in a hot skillet with a little oil for 3-4 minutes per side, until browned.
In a small saucepan, combine Red Wine and simmer until reduced by half. Set aside.
In the same saucepan, combine Chokecherry Syrup, Brown Sugar, Butter, and Dijon Mustard. Bring to a simmer over medium heat, stirring until sugar is dissolved. Stir in the reduced Red Wine.
Place the seared Elk Tenderloin in a baking dish and brush generously with Chokecherry Glaze.
Bake for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Let rest for 10 minutes before slicing and serving.

Ingredients

1.5 lbs 680 g Elk Tenderloin-trimmed
1/4 cup 60 mL Red Wine Vinegar
2 tbsp 30 mL Olive Oil
1 tbsp 15 mL Worcestershire Sauce
1 tsp 5 mL Juniper Berries-crushed
1/2 tsp 2.5 mL Black Pepper-ground
1 cup 240 mL Chokecherry Syrup
2 tbsp 30 mL Brown Sugar
2 tbsp 30 mL Butter
1 tbsp 15 mL Dijon Mustard
1/4 cup 60 mL Red Wine-dry

Equipment

Resealable bag
Skillet
Baking dish
Saucepan
Meat thermometer

Instructions

In a bowl, whisk together all Marinade ingredients.
Place Elk Tenderloin in a resealable bag and pour marinade over it. Marinate in the refrigerator for at least 4 hours, or up to overnight.
Preheat oven to 400°F (200°C).
Remove Elk Tenderloin from marinade and pat dry. Season with salt and pepper.
Sear the tenderloin in a hot skillet with a little oil for 3-4 minutes per side, until browned.
In a small saucepan, combine Red Wine and simmer until reduced by half. Set aside.
In the same saucepan, combine Chokecherry Syrup, Brown Sugar, Butter, and Dijon Mustard. Bring to a simmer over medium heat, stirring until sugar is dissolved. Stir in the reduced Red Wine.
Place the seared Elk Tenderloin in a baking dish and brush generously with Chokecherry Glaze.
Bake for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Let rest for 10 minutes before slicing and serving.

Nutrition per serving

Calories 500

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Chokecherry Glazed Elk Tenderloin

Chokecherry Glazed Elk Tenderloin

Ratings & Reviews

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