As I continue to learn about the abundance and variety of wild edibles in our area, it is only reasonable that this knowledge should affect my cooking and menu planning. What better time to develop a really special recipe with some of the under-used ingredients than a holiday like Christmas. There’s no rule saying I have to prepare a turkey, or anything else for that matter, so for our celebration I bought elk filets wrapped in elk bacon – an easy option and very elegant. All I needed was a marinade and sauce to make this lean meat worthy of a special occasion.
While foraging in my freezer, I found some cranberry sauce I made some time ago. I thought the acidity of this sauce would be perfect for a marinade, and the tartness of the berries a perfect accompaniment for wild game of any sort. From there on my task as chef was easy.
For marinading six filets, I combined 1/4 cup oil, 2 tsp. highbush cranberry sauce, 1/2 tsp onion powder, 2 cloves garlic and 1/4 cup red wine.
Pour the marinade over the meat and allow to stand about three hours, flipping half way through. Meanwhile, for the sauce, melt 1 Tbsp each of butter and olive oil, 1/2 cup red wine, 2 Tbsp highbush cranberry sauce and salt and pepper to taste. Simmer the mixture until it has reduced by half, then add 1 tsp cornstarch dissolved in 1/4 cup water. Heat until cooked through and thickened.
Fry the filets in a hot skillet for about 2 minutes on each side (depending on thickness and how you prefer them) and spoon the sauce over them.
Served with brussels sprouts roasted with sumac powder, potatoes mashed with olive oil, garlic and parsley, it was a deliciously local and refined mix of flavours.
Linked to Fiesta Friday #100
December 26, 2015 at 10:55 am
What a gorgeous festive dish, Hilda! It looks perfect for Christmas! Hope you had a wonderful celebration!!
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December 26, 2015 at 1:23 pm
Elk filets – how special for a holiday meal. I have had deer meat before (son-in-law is an avid hunter) but never elk. The two may vary in size but not in the flavor of the meat. Great sauce for this gamey meat. Thanks for bringing this to the BIG 100 celebration at Fiesta Friday. Happy Holidays…
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December 26, 2015 at 2:25 pm
What a wonderful dish, Hilda. Happy FF#100 and enjoy your weekend! 🙂 xx
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December 26, 2015 at 3:54 pm
They look amazing! I’ve never had elk before, but I love the idea of those fillets wrapped in elk bacon, they look and sound too delicious! Thank you so much for bringing them along to our very special Fiesta Friday celebrations!
Happy Holidays!
Ginger x
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December 26, 2015 at 11:01 pm
Hilda what a gorgeous meal, thank you for bringing such a wonderful meal to the party.
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December 27, 2015 at 3:09 pm
That looks totally tasty! Where did you find the elk filets?
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December 31, 2015 at 7:48 pm
Funny you should ask. I do a lot of my grocery shopping (for wild meat, fish and fowl) at a gas station which is on a reserve. The people on the reserve are allowed to hunt and fish more than the rest of us, so I rely on them to do all the hard work for me. It is an odd place to pick up such delicacies. They mostly sell tobacco and fireworks, but for those of us who know to look in their well stocked fridges, it is a goldmine.
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December 28, 2015 at 7:07 am
Love the savory use of cranberries and sumac in the mash. Interesting.
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December 31, 2015 at 7:46 pm
Thanks Johanne. It turned out to be a winning combination, although unfortunately I find it difficult to convey the real flavour of it all.
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December 28, 2015 at 5:52 pm
I can spot you a mile away. I was hovering over the entries in FF too see who was posting what, and before I hovered over yours, just from the title I knew you were the chef. Wonderful. I’ve eaten elk once and I very much liked it. This dish feels so wintery, warming and festive. And I love saying “Highbush” Happy Holidays to you!
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December 31, 2015 at 7:45 pm
Thanks Sue. All the best to you for the New Year.
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December 29, 2015 at 3:00 am
Hilda, that sounds divine! I hope you had a lovely holiday feast. Happy New Year!
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December 31, 2015 at 7:43 pm
Thanks, and the same to you!
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December 30, 2015 at 5:56 am
What a beautiful dish, Hilda! I hope you have a great start to 2016!
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December 31, 2015 at 7:43 pm
Thanks Patty, and Happy New Year to you too!
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December 31, 2015 at 6:18 pm
This is such a wonderful looking dish. Happy New Year!
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December 31, 2015 at 7:42 pm
Thanks, and the same to you Natalie!
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January 2, 2016 at 12:49 am
Hilda, what a gorgeous feast – the elk alone, but that cranberry wine sauce sounds incredible! Happy New Year and Happy Fiesta Friday!! I’m pinning this to the FF Board just in case no one has yet!
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January 2, 2016 at 1:44 am
Thanks so much. I know elk can be difficult to find, but this sauce would go with just about any meat, and I do find it’s a great use for those strange winter berries.
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January 2, 2016 at 8:01 am
I was thinking the same thing about the sauce! 🙂
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