Elk Chops with Blueberry Gastrique
Ingredients:
8 ea Elk Rib Chops
1/4 C Olive oil
1/3 C Spice Union Wild Game Seasoning Blend
3/4 C Fresh blueberries- cleaned
3 Tbsp Sherry vinegar
1 1/2 Tbsp Brown sugar
1/4 C Chicken Stock
2 Tsp Butter- cold
Prepare the Blueberry Gastrique:
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In a non-reactive or stainless steel sauté pan, combine the blueberries, sherry vinegar, brown sugar, and chicken stock.
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Heat the blueberry mixture over medium heat until it starts to boil.
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Reduce the heat and simmer the sauce until it reduces enough that it coats the back of a spoon.
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Swirl the butter into the sauce and set aside until needed to sauce the elk chops.
Prepare the elk Chops:
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Bring the elk chops to room temperature.
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Preheat your grill to the highest heat possible.
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With a sharp, thin knife, French the elk rib chops by removing fat and meat from the rib bones.
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Brush the elk rib chops with the olive oil.
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Liberally season the elk chops with Spice Union's Wild Game Seasoning Blend.
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Place the elk chops on the hottest part of the grill.
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Grill the elk chops for about 4 minutes on the first side. Turn over the elk chops and continue to grill for another 3 minutes.
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Move the elk chops to a cooler part of the grill and allow to cook until they reach an internal temperature of 125°F.
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Remove the elk chops from the grill and serve with the blueberry gastrique spooned over the elk chops.
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Serve with your signature potatoes and seasonal vegetables.tables.