Ingredients:
For the Elk Medallions:
-
4 elk medallions (about 5 oz each) or substitute with venison or bison
-
1 tbsp olive oil
-
2 tbsp pure maple syrup (preferably amber grade)
-
1 tbsp balsamic vinegar
-
1 tsp Dijon mustard
-
1 tsp crushed juniper berries (optional, for an authentic wild flavor)
-
Salt and freshly cracked black pepper, to taste
For the Grilled Wild Mushrooms:
-
2 cups mixed wild mushrooms (chanterelle, morel, oyster, or porcini)
-
1 tbsp butter
-
1 tbsp olive oil
-
1 garlic clove, minced
-
Fresh thyme sprigs
-
Pinch of sea salt
For the Saskatoon Berry Reduction:
-
1 cup Saskatoon berries (or blueberries if unavailable)
-
1/4 cup red wine
-
1 tbsp honey
-
1 tsp lemon juice
-
Pinch of salt
Instructions:
1. Prepare the Elk Marinade:
In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, and crushed juniper berries.
Coat the elk medallions in the marinade and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
2. Make the Saskatoon Berry Reduction:
In a small saucepan, combine berries, red wine, honey, lemon juice, and salt.
Simmer over medium heat until the berries break down and the sauce thickens (about 10–12 minutes).
Strain for a smooth sauce or leave it rustic with berry chunks. Set aside.
3. Grill the Mushrooms:
Preheat your Platinum Grill Pan over medium heat.
Add butter and olive oil. When melted, toss in the mushrooms, garlic, and thyme.
Grill for 5–6 minutes, turning occasionally until tender and lightly charred.
Season with sea salt and set aside.
4. Grill the Elk Medallions:
Reheat the Grill Pan over medium-high heat.
Sear the elk medallions for 3–4 minutes per side, brushing occasionally with leftover marinade.
Cook until internal temperature reaches 130–135°F (medium-rare) or to your desired doneness.
Let rest for 5 minutes.
5. Plate and Serve:
Arrange the grilled mushrooms beside the elk medallions.
Drizzle the Saskatoon berry reduction over the meat.
Finish with a light drizzle of maple syrup and a sprinkle of fresh thyme.
