This Blackberry Red Wine Sauce is both sweet and savory and absolutely delicious when drizzled over sliced elk steak medallions. No lie. Andy said it was a TOP 5 of all of the recipes that I have ever made in the last 18 years. That’s pretty impressive, I think. And to think this sauce was a simple idea I had when I realized my neighbors blackberry bush had overgrown on our side of the fence. Pretty lucky for us…Thanks neighbors!
I hope you give this simple sauce a try. If you don’t have elk meat, try it on venison or seared duck breasts. I’ll be making this sauce again with the extra blackberries I threw in the freezer!
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- Four – backstrap medallions, about 2 inches thick
- 1 cup blackberries, washed
- 1/2 cup Pinot Noir Wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 serrano chili pepper, sliced thin
- 3 tablespoons unsalted butter
- 1 teaspoon fresh rosemary, chopped
- kosher salt and fresh ground pepper
Season the elk medallions generously with kosher salt and fresh ground pepper. Heat a cast iron skillet over medium heat and add 1 tablespoon of butter. Set elk medallions into skillet and cook for 3-4 minutes per side until internal temperature reaches 125°F. Remove medallions from skillet and loosely cover with foil.
Heat a sauce pan over medium-low heat. Add the blackberries and balsamic vinegar cooking until the blackberries begin to breakdown, about 2 minutes. Add the wine, honey, sliced chili pepper and rosemary and increase the heat to medium-high, stirring continuously until the sauce reduces by half. Lower the heat if needed to avoid scorching the sauce. When the sauce has thickened, remove from heat and pour through a mesh strainer to remove the blackberry seeds. Add the sauce back to the sauce pan and stir in the butter.
Slice the elk medallions and serve with blackberry red wine sauce. – Enjoy!
We have had great success with our published “Wild Game Cuisine Cookbook: a collection of wild game recipes featuring elk, venison, antelope, bison and waterfowl.” Featuring over 100+ wild game recipes from my personal collection. And with every cookbook purchase, each copy will be signed. Thank you again. If it wasn’t for all of you and all of your support, I wouldn’t have published this cookbook. ~ Kristy
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