Elk Backstrap with Huckleberry Sauce
Seared elk backstrap medallions served with a tart-sweet pan sauce built from wild huckleberries. It pairs Montana's most prized big game with its signature mountain fruit.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 18
- carbs
- 16
- protein
- 36
- calories
- 390
Instructions
- 1
Pat the elk backstrap dry with a paper towel. Season it generously with salt and pepper.
- 2
Heat the olive oil in a cast-iron skillet over high heat.
- 3
Brown the elk on all sides, about 2-3 minutes per side, until medium-rare. Set it on a plate to rest.
- 4
Turn down the heat. Add 1 tablespoon butter and the shallot to the pan, cooking until soft.
- 5
Add the huckleberries, red wine, and stock. Scrape up any browned bits from the pan bottom.
- 6
Simmer for 5-6 minutes until slightly thickened. Add sugar if the berries taste tart.
- 7
Take the pan off the heat. Swirl in the remaining butter to finish the sauce.
- 8
Slice the elk into medallions. Spoon the sauce over the top to serve.
Chef's tips
Elk is very lean, so cook it to no more than medium-rare. Let it rest before slicing to keep it juicy and tender.
Storage
Refrigerate leftover meat and sauce separately up to 3 days.
Reheating
Warm gently in a low oven, covered, to avoid overcooking the lean meat.
Common mistakes to avoid
- •Overcooking the lean backstrap until it turns dry and tough
- •Boiling the sauce down too far until it becomes overly sweet and sticky
Serving suggestions
Cooked Elk Backstrap with Huckleberry Sauce?
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