Can I substitute the elk meat with something else?

Absolutely! If you can't find elk, venison or even beef tenderloin make a fine substitute. The flavor profile will be slightly different, but still delicious.

Any tips for boosting the flavor of the juniper berry sauce?

For a richer flavor, try using bone broth instead of chicken broth. A splash of red wine during the sauce reduction also does wonders.

Can I use frozen elk medallions for this recipe?

You sure can! Thaw it completely, then sear it as directed in the recipe. Just watch the cooking time carefully, as frozen meat might cook a bit differently.

Are there any ways to jazz up the sauerkraut?

Definitely. Brown some butter in the pan before you add the sauerkraut to add a nutty flavor. Also, adding some caraway seeds while cooking can give it a more traditional taste.

How long can I store leftover elk medallions?

Properly stored in an airtight container in the fridge, the elk medallions will last for about 3 days. Reheat gently to avoid drying them out.

Picture this: a crisp autumn evening, the scent of woodsmoke in the air, and a plate of tender elk medallions served atop tangy sauerkraut, all drizzled with a rich juniper berry sauce. Sounds divine, right? That's exactly what you'll get with this recipe, a delightful fusion of rustic flavors that's both elegant and comforting. I remember the first time I tried elk; it was at a small restaurant tucked away in the mountains. The wild gamey flavor, paired with the acidity of sauerkraut, was an unforgettable experience. This recipe is my attempt to recreate that magic.

Elk medallions offer a unique, slightly gamey flavor that pairs beautifully with the tartness of sauerkraut. The juniper berry sauce adds a touch of sweetness and aromatic complexity, tying all the elements together in perfect harmony. Don't be intimidated by the juniper berries; they bring a wonderful woodsy, almost pine-like note to the dish, elevating it from ordinary to extraordinary. My friend, Sarah, once told me she thought juniper berries were only for gin! I had to laugh and introduce her to this recipe. Now, she's hooked!

Sauerkraut and Elk Medallions with Juniper Berry Sauce

Name: Sauerkraut and Elk Medallions with Juniper Berry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Fermented-Foods
Ingredients: 4 (about 4 oz each) Elk Medallions; 16 oz Sauerkraut; 1 tbsp, crushed Juniper Berries; 2, minced Shallots; 2 sprigs Fresh Thyme; 1 cup Chicken Broth; 1/2 cup Heavy Cream; 2 tbsp Olive Oil; 2 tbsp, divided Butter; to taste Salt; to taste Black Pepper

Tender elk medallions seared to perfection, served over tangy sauerkraut, and drizzled with a rich, aromatic juniper berry sauce. This dish offers a delightful fusion of rustic and elegant flavors, perfect for a special occasion or a cozy weeknight dinner.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

Begin by preparing the elk medallions. Pat them dry with paper towels to ensure a good sear. Lightly pound each medallion with a meat mallet to tenderize them slightly. This step isn't about making them thinner, but about breaking down some of the muscle fibers for a more tender bite. Season generously with salt and freshly ground black pepper. Don't be shy with the seasoning – it's crucial for developing a flavorful crust.
Next, tackle the juniper berry sauce. In a small bowl, crush the juniper berries using the back of a spoon or a mortar and pestle. This releases their aromatic oils. In a small saucepan, melt the butter over medium heat. Add the crushed juniper berries, minced shallots, and a sprig of fresh thyme. Sauté for about 3-5 minutes, until the shallots are translucent and fragrant. Be careful not to burn the butter or the shallots.
Pour in the chicken broth and bring the mixture to a simmer. Let it reduce by about half, which should take around 10-15 minutes. As it simmers, the sauce will thicken slightly and the juniper berry flavor will infuse beautifully. Stir occasionally to prevent sticking. Once reduced, remove the thyme sprig and stir in the heavy cream. Season with salt and pepper to taste. Keep the sauce warm over low heat while you cook the elk.
Now, prepare the sauerkraut. If your sauerkraut is very wet, squeeze out some of the excess liquid with your hands. This will help it to brown nicely in the skillet. In the large skillet, heat the olive oil over medium heat. Add the sauerkraut and cook, stirring occasionally, for about 10-15 minutes, or until it's heated through and lightly browned. The browning adds a depth of flavor that complements the richness of the elk.
Time to cook the elk! In the same skillet, add the butter and heat over medium-high heat until it's melted and shimmering. Carefully place the seasoned elk medallions in the hot skillet, making sure not to overcrowd the pan. Sear them for about 2-3 minutes per side for medium-rare, or longer if you prefer them more well-done. Use a meat thermometer to check the internal temperature – 130-135°F for medium-rare is ideal. Remember, they will continue to cook slightly as they rest.
Once the elk is cooked to your liking, remove the medallions from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
To plate, spoon a generous helping of the browned sauerkraut onto each plate. Top with the seared elk medallions. Drizzle generously with the warm juniper berry sauce. Garnish with a sprig of fresh thyme, if desired. Serve immediately and enjoy this delightful combination of flavors and textures!