ELK CHOP IN BLACKBERRY PORT SAUCE
Steps:
- In a very hot pan add the oil then the chops, brown evenly on one side, turn over and place in a preheated oven (500 degrees) approximately 6 to 8 minutes or until medium rare. Remove from the oven, place on high heat, remove the chops, add the shallots and the berries, saute slightly add the port and let reduce by half, then add the sauce and the sugar season with a little salt if necessary, sauce should be a little thin, serve sauce on the side.
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Maan khan
[email protected]This recipe is a great way to use up leftover elk meat.
Jasmin Akhtar
[email protected]I'm not a big fan of port wine, but the sauce was still delicious.
Karah Clarett
[email protected]This dish is perfect for a weeknight meal.
Barbie Gomez
[email protected]I love how easy this recipe is to follow.
Alihassan KhanBaloch
[email protected]This recipe is amazing! I've never had elk before, but I will definitely be making this again.
Jerry Jennings
[email protected]I'm not sure if I did something wrong, but my sauce didn't turn out as thick as I expected.
RAKEL STUBBS
[email protected]The sauce is a bit time-consuming to make, but it's worth it.
Troy
[email protected]This dish is perfect for a special occasion.
Linkish 102
[email protected]I love the flavor combination of the elk and the blackberry port sauce.
King vlogs
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
Opara Clinton
[email protected]Followed the recipe exactly and the dish turned out perfectly. Highly recommend!
Ashish Food
[email protected]I'm not a huge fan of elk, but this recipe changed my mind! The blackberry port sauce is incredible.
Sarik Mekrani
[email protected]The sauce was a bit too sweet for my taste, but the elk was cooked perfectly.
Nirjhor Farishta
[email protected]This was so easy to make and turned out amazing! I used venison instead of elk and it was still delicious.
Omar Farouq
[email protected]My family loved this dish! The blackberry port sauce is a perfect complement to the rich flavor of the elk. I will definitely be making this again.