1859_Nov_Dec_2017_final

farm to table
Peppered Elk Backstrap with Oregon Pinot
Noir Huckleberry Sauce
Thor Erickson
SERVES 4
FOR THE ELK
1 elk backstrap, trimmed of fat and silverskin,
about 12 ounces
4 tablespoons vegetable oil
2 teaspoons chopped fresh thyme
1 teaspoon coarsely cracked black peppercorns
¾ teaspoon Kosher salt
Rub the elk with 2 tablespoons oil, thyme, peppercorns
and salt. Let stand for 1 hour at room temperature.
Preheat oven to 500 degrees. Heat a large,
ovenproof skillet on high, then add the rest of the
oil. When the oil is almost smoking, add the elk
and sear on all sides, about 2 minutes total, then
transfer the skillet to the oven and roast the elk
until the internal temperature reaches 120 degrees
(for medium rare), 5 to 6 minutes. Let rest for 5
minutes before carving.
FOR THE SAUCE
3 tablespoons vegetable oil
½ large yellow onion, coarsely chopped
1 celery rib, coarsely chopped
2 carrots, coarsely chopped
½ Granny Smith apple, diced (no need to core)
1 cup Oregon pinot noir
½ cup ruby port
3 cups chicken stock
1 sprig fresh thyme
½ cup plus 2 tablespoons fresh or frozen
Oregon huckleberries
Heat the oil in a 4-quart saucepan on high.2. Add
onion, celery, carrots and apple. Sauté over high
heat, stirring often, until the vegetables caramelize
slightly, about 10 to 15 minutes.
Add the Oregon pinot noir and port. Simmer
briskly until reduced to a syrup, about 15 minutes.
Add the chicken stock, thyme and ½ cup
huckleberries. Simmer until reduced to a sauce
consistency, about 30 minutes.
Strain through a fine sieve, pressing on the solids.
You should have about ½ cup sauce. Return the
sauce to a small saucepan and add the remaining 2
tablespoons huckleberries.
TO SERVE
Slice the elk about ¼-inch thick. Arrange the elk
on dinner plates and spoon the sauce around it, not
over it.
NOVEMBER | DECEMBER 2017 1859 OREGON’S MAGAZINE 47