Elegant Rack of Elk with Red Wine Reduction

Ingredients

Rack of elk

1 (about 2-3 pounds)

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Fresh rosemary

2 sprigs

Fresh thyme

2 sprigs

Red wine

1 cup

Beef broth

1 cup

Butter

2 tablespoons, unsalted

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the rack of elk generously with salt and black pepper, ensuring all sides are well-coated.
3. In an oven-safe skillet, heat the olive oil over high heat until shimmering.
4. Carefully sear the rack of elk on all sides until it develops a deep brown crust, about 2 minutes per side.
5. Add the fresh rosemary and thyme to the skillet, allowing the herbs to infuse into the oil.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time for desired doneness.
7. Once cooked, remove the rack of elk from the skillet and let it rest for 5 minutes to allow the juices to redistribute.
8. While the elk rests, return the skillet to the stovetop over medium heat.
9. Deglaze the skillet with the red wine, using a wooden spoon to scrape up any browned bits from the bottom, which will add depth to your sauce.
10. Add the beef broth and reduce the mixture by half, allowing it to simmer for about 5-7 minutes.
11. Remove the skillet from heat and whisk in the unsalted butter until melted and the sauce is silky smooth.
12. Slice the rack of elk into individual chops and serve them drizzled with the rich red wine reduction.