Roasted Elk Tenderloin with Blackberry Sauce

Serves four

Blackberry Sauce Ingredients

  • 2 cups fresh or frozen blackberries
  • 1/4 cup rice wine winegar
  • 2 tbsps dark brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp cayenne pepper
  • 1/4 salt


Rub blackberries through a fine sieve or use a food mill to separate the juice from the pulp and seeds. In a small saucepan, combine all sauce ingredients and cook for approximately 10 minutes until slightly thickened. Serve hot or at room temperature.

Tenderloin Ingredients

  • 1 lb Elk Tenderloin
  • 1/2 tsp ground thyme
  • 1/4 tsp ground nutmeg
  • 1 tsp black pepper
  • 1/2 cup soya sauce
  • 1 cup hickory chips


Mix thyme, nutmeg, pepper and soya sauce. Marinate tenderloin overnight in the regrigerator. Soak 1 cup of hickory chips in a bucket of water overnight. Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the coals to burn for 30 minutes. Scatter the soaked chips over the coals and close the barbecue lid for 10 minutes. Turn the tenderloin and baste again. Close the lid and cook for another 10 minutes so that the internal temperature of the meat reaches approximately 135°F (57°C). The meat should be slightly pink in the centre and quite moist. Serve on a platter with blackberry sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices.

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