Spice-Cured Elk Tenderloin with Dried Cherry Sauce - Outside

1. Prepare the meat by trimming any fat or silver skin from the tenderloin. Set aside.

2. Combine the dry ingredients together in a bowl and mix well, making sure there are no clumps. Rub about one tablespoon of sunflower oil all over the meat and then rub on the spice mixture so that it covers every surface.

3. Place the tenderloin on a sheet pan. If you’re using pine, place a branch underneath and on top of each piece of meat. Cover with plastic wrap and let sit overnight in the fridge.

4. To make the sauce, combine the dried tart and the dried sweet black cherries with the black cherry juice in a medium saucepan. Cook over medium to high heat for 15 minutes, stirring occasionally until it reduces and the cherries are soft. Add the chokecherry syrup and stir. Remove about ⅓ of the mixture and blend until smooth. Return the mixture to the saucepan, heating until the sauce thickens, and add kosher salt as needed. Set aside.

5. The next day, remove the meat from the refrigerator. Preheat your oven to 350 degrees F. In a medium skillet, heat the remaining tablespoon of sunflower oil over high heat until it’s hot but not smoking. Sear the tenderloin for approximately three minutes on each of the four sides, then place it on a sheet pan or roasting pan.

6. Bake the tenderloin for approximately 12 to 14 minutes for medium-rare (internal temperature of 130 degrees F) and longer for more well-done meat (140 degrees F). Remove from the oven and let rest. Slice the tenderloin and serve hot with some of the dried black cherry sauce spooned on top.

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"Sauce" - Google News
October 24, 2022 at 09:49PM
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Spice-Cured Elk Tenderloin with Dried Cherry Sauce - Outside
"Sauce" - Google News
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