Pan-Seared Elk Medallions with Cherry Sauce

Method

1. Take the elk out of the fridge 20 minutes ahead (not counted in the time above), pat it dry, and season both sides with the salt and pepper.
2. Heat a 12-inch skillet over high heat for 2 minutes, add the oil, and sear the medallions 3 minutes per side, until deeply browned.
3. Reduce the heat to medium, add 1 tbsp of the butter and spoon it over the elk for 1 minute. Check the temperature after the butter, pull the medallions at 125°F (usually 1 to 3 more minutes) and rest them on a plate, loosely tented, for 8 minutes while you make the sauce.
4. Pour off all but 1 tbsp of fat and set the pan over medium heat. Cook the shallot, garlic and juniper for 1 minute, add the wine and scrape up the browned bits, and boil until nearly dry, about 2 minutes.
5. Add the broth and cherries and simmer 5 minutes, until the cherries soften and the sauce coats a spoon. Off the heat, stir in the vinegar, the cold tablespoon of butter and any juices from the plate, and season with a pinch of salt.
6. Spoon the sauce over the medallions and serve.

Food safety. USDA recommends 145°F. Medium-rare, pulled at 125°F and resting to about 130°F, is a chef's preference. Wild-harvested game is not USDA inspected: if your elk is wild, pull it at 140°F and rest it to 145°F.