Elk Medallions Recipe

TOTAL TIME- 4 hours

INGREDIENTS

4 elk medallions

1/2C Blueberries

2T Lemon juice

1.5T Anjou pear vinegar

Knotty Wood BBQ Rub available at https://knottywoodbbq.com

2tsp Kosher salt

Plum pellets for great smoke flavor available at https://thd.co/3MLpCxx

MARINADE:

1/2C Blueberries mashed with the juice

2T Lemon Juice

2T Anjou Pear Vinegar

RUB

1/4C Knotty Wood BBQ Rub

1T of kosher salt

INSTRUCTIONS

Mix the marinade ingredients above and place them into a ziploc back.

Place in the refrigerator for 1-2 hours (if vac sealed) or 3-4 hours in a ziploc back.  

PREPARING THE ELK FOR SMOKING:

Take elk out of the refrigerator and remove from marinade. Dry off very well.

Let elk sit out for at least 45 minutes to let the Elk rise up in temperature a little.

Season the elk medallions in a pan and coat them with a good olive oil.

Sprinkle the rub mixture on the front, back and sides with the Knotty Wood BBQ Rub and salt combo.

SMOKING THE ELK:

Preheat your smoker to 220ºF and place your medallions on your smoker.

Depending on the thickness of the medallions there is no exact time as I cook by temperature.

These medallions were approximately 1 to 1.5 inches thick and took a little over 1 hour to smoke.

Once the medallions reached 128º I removed them and brought them inside to rest for 10 min.

SEARING THE MEDALLIONS

Heat up a skillet extremely hot with some olive oil.

Place the medallions in the skillet for approximately 15-30 seconds per side and flip.

Turn skillet down to low and place butter in the pan and spoon over the medallions.

You will see a wonderful crust which will absorb that butter but will not cook the tenderloin over 130º.

Hint, if you are at 130 or a little over, do not worry.  Leave your medallions on the side until they cool to around 128ºF and then continue with the crusting process.

FINISHING:

Once you are finished, let the elk rest for 5 minutes and serve sliced to show that beautiful rare to medium rare center.

The doneness should be even all the way across without a large grey ring around the inside of the meat.  If you see a ring of grey, then you started overcooking the meat from the outside in, thus temperature is important to pay attention to.

Use an excellent thermometer such as the @Thermoworks Signals or @ThermoWorks Thermapen One at https://thermoworks.com/tw=ukulelejaybbq

I finished up this dish with some air fried garlic potatoes and pan friend brussels sprouts.

This was incredible!  Full video of this process can be found at https://youtu.be/MDyz99sfVoU

#elk #elkmedallions #wildgame