Maple Cedar Planked Elk Medallions with Wild Berry Reduction

Ingredients:

For the Elk:

• 4 elk medallions (or substitute venison or bison)

• 2 tbsp cold-pressed canola oil or bear fat (traditional substitute)

• 2 tbsp maple syrup

• 2 tsp juniper berries, crushed

• 2 garlic cloves, minced

• Salt and pepper to taste

• 1 small cedar plank (soaked in water for 1 hour)

For the Wild Berry Reduction:

• 1 cup wild blueberries or Saskatoon berries

• ½ cup cranberries

• ¼ cup red wine (or chokecherry wine)

• 2 tbsp maple syrup

• 1 tsp balsamic vinegar

• Pinch of sea salt

Instructions:

1. Marinate the Elk:

   • In a bowl, mix oil, maple syrup, crushed juniper berries, garlic, salt, and pepper.

   • Coat elk medallions and refrigerate for 1–2 hours.

2. Prepare the Wild Berry Reduction:

   • In your Nutri-Stahl Large Skillet, combine berries, wine, maple syrup, and balsamic vinegar.

   • Bring to a gentle simmer and stir occasionally until it reduces to a thick glaze (approx. 10–15 minutes). Set aside.

3. Sear the Elk:

   • Wipe the skillet and heat over medium-high.

   • Sear elk medallions for 2 minutes per side to caramelize the marinade.

4. Cedar Plank Finish:

   • Preheat oven to 375°F (190°C). Place the soaked cedar plank on a baking tray.

   • Transfer seared elk to the plank and finish in the oven for 10–12 minutes (for medium-rare).

5. Plate and Serve:

   • Drizzle wild berry reduction over each medallion.

   • Serve with roasted root vegetables and wild rice pilaf for a complete heritage-inspired meal.