Barbecued Elk Medallions with Cherry Sauce

Serves four


  • 4 elk medallions (or chops, round steaks, hind steaks)
  • Salt and pepper
  • 1/2 tsp prepared mustard
  • 1/2 tsp. sea salt


  • 1 cup red wine
  • 2 tbsps cherry brandy
  • 1 cup heavy cream
  • 2 chopped shallots
  • 2 minced garlic cloves
  • 1/2 tsp minced rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sweet cherry jam


Add the wine, cherry brandy, cream, shallots, garlic, rosemary, salt and pepper in a saucepan and bring to boil. Reduce the heat and simmer the sauce for 30 minutes until it has reduced in volume by half and the shallots are tender. Pour the sauce into a blender and puree until smooth. Return to sauce pan and add jam. Bring back to boil and stir constantly for several minutes until thick.

Barbecue the medallions with salt, pepper and a thin layer of prepared mustard over high heat until medium rare. Remove from heat and serve with sauce, accompanied by your favorite vegetables.

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