Complimentary Recipe – Elk Tenderloin 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Elk Tenderloin: 2 custom cut Elk Tenderloin Steaks; 7 – 8 oz each Ingredients: 2 cups Port Wine 1-teaspoon light Brown Sugar 2 cups Beef Consume 1 large Shallot (substitute 1 small white onion) diced 1 cup fresh or frozen Blackberries 1 tablespoon Butter 1/4 cup Olive Oil 1 clove Garlic Preparation: Peel and crush garlic. Place in large Ziploc bag. Add olive oil, 1-tablespoon blackberries and Elk Steaks. Rotate bag to coat steaks and smash up blackberries. Place in refrigerator for a minimum of 2 hours. Boil shallot, 3/4 cup blackberries (don’t use the entire cup), wine and sugar. Simmer to reduce liquid by 1/2. Strain and set liquid aside. In a separate pan, boil beef consume to reduce by 1/2. (About 20 minutes) Whisk the beef and blackberry port reductions together. Sauce should be the consistency of heavy syrup. If too thin, dissolve 1-teaspoon cornstarch in water and stir into mixture. Bring to a boil. Reduce heat and whisk in 1 Tablespoon soft butter. Keep warm. Serve with steaks and garnish with the 1/4 cup reserved Blackberries. Grilling: Remove Steaks from marinade and cook over medium-high heat grill. Discard marinade. Cook 3-4 minutes per side for a perfect medium-rare. (Rare – Red center and squishy to the touch; Medium Rare- Reddish-pink center and soft to the touch; Medium – Pink center and somewhat firm to the touch. Touch by pressing meat with flat of tongs or meat fork.)  Note: Do not cook beyond medium or meat will be very tough.

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