Elk Chops with Garlic and Sage Crust & Cherry Jus

Name: Elk Chops with Garlic and Sage Crust & Cherry Jus
Ingredients: four 5-ounce elk (chops with the bone); 1 tablespoon garlic (minced); 2 tablespoon fresh sage (leaves, chopped); 1 tablespoon fresh rosemary (leaves, chopped); 1 tablespoon juniper berries (ground); 1 tablespoon black pepper (ground); 1 tablespoon coriander (ground); 1 cup cherries (frozen bing); 1 clove gralic (crushed); 3 tablespoons balsamic vinegar

Written by Pritikin Chefs

0.8 min read

Elk Chops with Garlic and Sage Crust & Cherry Jus

Grass-fed, free-range wild game such as buffalo (bison), elk, and moose are low in saturated fat, less than other red meat options.

Course: Main Course, Main Dish

Cuisine: American

Yield: people

Materials

four 5-ounce elk chops with the bone
1 tablespoon garlic minced
2 tablespoon fresh sage leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon juniper berries ground
1 tablespoon black pepper ground
1 tablespoon coriander ground

Cherry Jus

1 cup cherries (frozen bing)
1 clove gralic crushed
3 tablespoons balsamic vinegar

Instructions

Turn on broiler.
Mix all spices together.
Coat the elk chops with spices.
Place under a hot broiler for 2 minutes.
Flip and cook for 1 ½ minutes more.

Cherry Jus

In a small sauce pan combine and simmer over medium heat for 10 minutes stirring occasionally.
Spoon on plate or over meat as desire.

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