Elk Chop Recipe

Marinate

Pat elk chops dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, 1.5 tsp kosher salt and 1 tsp black pepper. Coat chops on all sides and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring to room temperature before cooking).

Sear and Roast

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add 1 tbs olive oil (or use the 2 tbs already on the chops) and sear elk chops 2–3 minutes per side until deeply browned. Add 2 tbs butter to the pan and spoon melted butter over the chops while searing for 30–45 seconds. Transfer skillet to the preheated oven and roast 5–8 minutes for medium-rare (internal temp 125–130°F / 51–54°C). For medium, roast 8–10 minutes (135°F / 57°C). Remove chops to a cutting board, tent loosely with foil and rest 8–10 minutes so juices redistribute.

Sauté Shallot

While chops rest, place a small saucepan over medium heat and add 1 tsp olive oil. Add the minced shallot and sauté 1–2 minutes until softened and fragrant but not browned.

Deglaze & Simmer

Add 1 cup Merlot to the pan and bring to a simmer, scraping up any browned bits from the bottom of the skillet used for the chops (those add flavor — pour a splash into the saucepan). Simmer the wine until reduced by about half, about 6–8 minutes.

Add Blueberries & Stock

Add 1 cup blueberries, 1 cup beef or game stock, 1 tsp brown sugar, 1 tsp balsamic vinegar, and 1 tsp lemon juice. Bring to a simmer and cook until the sauce thickens and blueberries begin to burst, about 8–10 minutes. If sauce thickens too quickly, add a splash more stock or water.

Finish the Sauce

Once reduced to a glossy sauce (about 1 to 1 1/4 cups), remove from heat and whisk in the 1 tbs cold cubed butter to slightly thicken and enrich the sauce. Season to taste with 1/4 tsp salt and 1/4 tsp black pepper. For a smooth finish, press the sauce through a fine-mesh sieve to remove skins and shallot pieces (optional), then return to the pan and keep warm on very low heat.

Prep & Roast

Preheat oven to 425°F (220°C) if not already hot from the chops. Toss carrot batons with 1 tbs olive oil, 1 tsp honey, 1/2 tsp fresh thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast in the oven 18–22 minutes, turning once halfway, until tender and edges caramelize. Remove from oven and keep warm.

Cook Orzo

Bring 2 cups water and 1/2 tsp salt to a simmer in a small saucepan. Add 1 cup orzo and 1 tsp olive oil. Cook uncovered, stirring occasionally, until orzo is al dente, about 8–10 minutes (check package directions). Drain any excess water.

Finish Orzo

Return orzo to the warm pan off heat. Stir in 1 tbs butter, 1/4 cup grated Parmesan, 1/4 tsp black pepper and 1/4 tsp salt (adjust to taste). Stir until creamy. Keep covered and warm until plating.

Slice the rested elk chops against the grain if desired or serve whole. Spoon warm blueberry Merlot reduction over each chop or serve on the side. Plate a portion of creamy orzo and a serving of roasted carrots next to the chop.

Garnish with chopped fresh parsley and a light dusting of lemon zest over the carrots or orzo if using. Serve immediately.