Allow one 5-7oz portion per person, You can hand cut& wrap with bacon, mignon style, to contain the medallion!
Medallions of wild elk loin, cut about 1 inch-thick
1 tablespoon unsalted butter
Season elk medallions on all sides with salt and pepper, wrap loosely in butchers’ paper and refrigerate 4-6 hours or overnight.
Remove from refrigerator, blot dry and allow to stand 30 minutes at room temperature. Pan-sear with your butter or grill to a medium-rare (elk gets really tough really fast!!), then allow to rest before serving.
The sauce's really easy. In a small pan pour 2 glasses of red wine, a diced shallot, 1 T. sugar, 5 crushed juniper berries, black peppercorns and 3 thyme sprigs. I let this reduce down to about 1/4 its original amt. Add 1 C. really good beef stock, and let this reduce down to about half its original volume. Strain this, the whisk in butter for richness! Delish!
at 10:55 AM on Sep. 7, 2010