Grilled Elk Tenderloin With Sundried Cherry Sauce

Elk Loin

  • 3 pounds elk loin
  • 3 tablespoons each, chopped fresh parsley and thyme

Cut elk loin into 12 pieces, about 4 ounces each. Lightly pound to 3/4 inch thickness. Coat elk with parsley and thyme mixture and refrigerate overnight. Grill, and serve medium-rare.

Sundried Cherry Sauce

  • 1 cup sundried cherries
  • 1 cup apple juice
  • 1 cup cranberry juice
  • 1 shallot, peeled and sliced
  • 1 glove garlic
  • 1 cinnamon stick
  • 1 whole glove
  • 1 small bay leaf
  • 10 peppercorns
  • 6 sprigs fresh thyme
 Combine cherries and juices in a saucepan. Wrap remaining ingredients in cheescloth and tie to close. Add to cherry mixture, simmer 15 minutes, then remove and discard bag. Puree mixture in blender of food processor and strain. Sauce should measure approximately 2 cups. If it greatly exceeds 2 cups, return to saucepan and reduce.
This recipe is attribute to Chef George Mahaffey at the Restaurant at The Little Nell. It can be found in Cooking With Colorado’s Greatest Chefs by Marilynn A. Booth.


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