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.
|
