Elk Loin Recipe

Cooking Instructions

1. 1

   Marinate the Elk Loin

   In a bowl, combine olive oil, lemon juice, garlic, salt, black pepper, and fresh thyme. Add the elk loin to the marinade, ensuring it's well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

2. 2

   Prepare the Huckleberry Hash

   In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.

3. 3

   Cook the Cauliflower

   Add the chopped cauliflower to the skillet with the bacon fat. Sauté for about 5-7 minutes until it starts to become tender and slightly golden.

4. 4

   Add Huckleberries

   Stir in the huckleberries and cooked bacon to the skillet with the cauliflower. Cook for an additional 3-4 minutes until the huckleberries are warmed through and the mixture is well combined. Season with salt and pepper to taste.

5. 5

   Sear the Elk Loin

   Heat a separate skillet over high heat. Add butter and allow it to melt and foam. Remove the elk loin from the marinade and sear it for about 3-4 minutes on each side for medium-rare (internal temperature of 130-135°F). Adjust cooking time based on desired doneness.

6. 6

   Rest and Serve

   Remove the elk loin from the heat and let it rest for 5 minutes before slicing. Serve the sliced elk loin atop the huckleberry, cauliflower, and bacon hash.