 |
 |
Elk Medallions with Cherry Sauce
 Ingredients
Serves four
- 4 elk medallions (or chops, round steaks, hind
steaks)
- Salt and pepper
- ½ tsp prepared mustard
Sauce
- 1 cup red wine
- 2 tbsps cherry brandy
- 1 cup heavy cream
- 2 chopped shallots
- 2 minced garlic cloves
- ½ tsp minced rosemary
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sweet cherry jam
 Preparation
Add the wine, cherry brandy, cream,
shallots, garlic, rosemary, salt and pepper in a
saucepan and bring to boil.
Reduce the heat, and simmer the
sauce for 30 minutes until it has reduced in volume
by half and the shallots are tender. Pour the sauce
into a blender and puree until smooth.
Return to sauce pan and add jam.
Bring back to boil and stir constantly for several
minutes until thick.
Barbecue the medallions with
salt, pepper and a thin layer of prepared mustard
over high heat until medium rare. Remove from heat
and serve with sauce, accompanied by your favourite
vegetables.
|
|
