I was inspired to make this onion cranberry relish after a neighbor of ours served this over specklebelly goose breasts this last weekend. The combination of the butter, balsamic vinegar, red wine and cranberries were beyond sweet and flavorful. This is an easy recipe that would pair well with other wild game cuts of meat including venison and antelope. Let me know if you make this recipe and what your thoughts are.
- 2 elk backstrap steaks, 4inch thick
- 4 tablespoons butter, divided
- 1 large onion, thinly sliced
- 4 ounces mushrooms, sliced
- 2 tablespoons balsamic vinegar
- 1/2 cup red wine
- 1/4 cup dried cranberries
- 1 teaspoon fresh thyme
- Kosher salt and pepper, to taste
Heat a cast iron skillet over low heat and melt 2 tablespoons butter. Add onion to the skillet and slowly cook until soft and caramelized about 12-15 minutes. Add sliced mushrooms to onions and continue to cook until mushrooms brown. Add balsamic vinegar, red wine and cranberries. Continue to cook on low until the liquid renders down and forms a thick relish like consistency. Remove from heat and set aside.
Tenderize elk backstrap and season with kosher salt and pepper. Heat cast iron skillet over medium heat and melt remaining butter. Sear meat on all sides until browned. Add onion cranberry relish and fresh thyme to skillet. When relish is warmed, place on top of each backstrap steak. The flavor of the butter, vinegar and wine will coat the meat while cooking. Use a meat thermometer if needed and remove when 125 degrees for medium rare. Let rest for 10 minutes before serving.
Garnish with chopped walnuts and sunflower seeds.