Roasted Elk Tenderloin with Blackberry Sauce
Serves four
 Blackberry Sauce
- 2
cups fresh or frozen blackberries
- ¼ cup rice wine vinegar
- 2 tbsps. dark brown sugar
- ¼ tsp. ground cinnamon
- tsp. ground nutmeg
- tsp. ground cloves
- tsp. cayenne pepper
- ¼ tsp. salt
Preparation
Rub black berries through a fine sieve or use a food mill to separate the juice
from the pulp and seeds.
In a small saucepan, combine all sauce ingredients and cook for approximately
10 minutes until slightly thickened. Serve hot or at room temperature.
Tenderloin
- 1 lb. elk tenderloin
- ½ tsp. ground thyme
- ¼ tsp. ground nutmeg
- 1 tsp. black pepper
- ½ cup soya sauce
- 1 cup hickory chips
Preparation
Mix thyme, nutmeg, pepper and soya sauce. Marinate tenderloin overnight in the
refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight.
Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the
coals to burn for 30 minutes. Scatter the soaked chips over the coals and close
the barbecue lid for 10 minutes.
Place the tenderloin on the grill and baste
with the marinade. Close the lid and cook for 10 minutes. Turn the tenderloin
and baste again. Close the lid and cook for another 10 minutes so that the
internal temperature reaches approximately 135 °F (57 °C). The meat
should be slightly pink in the centre and quite moist.
Serve on a platter
with blackberry sauce. Garnish with parsley sprigs, radish rosettes and
yellow squash slices. |
