Pan Seared Elk Steaks with Blackberry Sauce Recipe

Pan Seared Elk Steaks with Blackberry Sauce Recipe Instructions

Ingredients

• 1 1/2 cups wild rice
• 2 cups dried cranberries
• 1 bunch fresh Kale, chopped

• 1 full elk or venison strip loin
• 2 tbsp. extra virgin olive oil, divided
• kosher salt and freshly ground pepper, to taste

• 2 pints fresh or frozen blackberries
• 1/2 cup sugar
• 2 tbsp. Balsamic Vinegar

Directions

1. In a medium-large pot, add 3 cups of water, wild rice and cranberries. Cover with lid and bring to a boil. Once boiling, turn heat to low and simmer, covered about 40-45 minutes. Once the water is almost fully evaporated, add the kale, turn the heat off and cover, letting the heat of the pot finish cooking the rice and the water is fully absorbed. Add olive oil, season with salt and pepper to taste, and stir to fully coat. Reserve warm.
2. While the rice is cooking, start on your protein. Portion your striploin into about 6 oz. to 8 oz. steaks– and season with salt and pepper on both sides.
3. Preheat a large sautee or cast-iron pan on low. When hot, turn up to medium-high, then add 1 tbsp. olive oil. When it starts to smoke a little bit, place the steaks or fillets and sear to golden brown, about 1 minute each side. Remove from heat, and let it rest on a cutting board for 5 minutes. Repeat for all your steaks.
4. In a separate sauce pot, add blackberries and sugar and bring heat to low. Caramelize, stirring often with a wooden spoon, then add balsamic and simmer until reduce to sauce consistency - do not over reduce to a syrup consistency.
5. Serve each steak with blackberry sauce and a side of wild rice.