Coriander-crusted elk backstrap with spiced plum sauce

The backstrap is a long, tender cut of meat removed from the outside of the backbone. Like the tenderloin, which sits on the inside of the animal’s ribcage, the backstrap lacks fat and can be too easily overcooked. Prepared with a quick sear, elk backstrap retains its succulence and its flavor. Elk, like most game, tends toward richness. Coriander and other sweet spices help to round out the flavor of elk, while the sweet acidity of a spiced plum sauce provides balance to elk’s natural fullness. If you can, take the time to grind the spices just before preparing the elk, because ground spices lose their flavor with prolonged storage.

SERVES: 6

INGREDIENTS:

• Plum Sauce:
  • 2 pounds plums, pitted and chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground allspice
  • 1 cinnamon stick

• Elk:
  • 2 tablespoons ground coriander
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon finely ground unrefined sea salt
  • 1 tablespoon ground allspice
  • 1 elk backstrap (about 3 pounds)

Instructions:

1. 1. To make the plum sauce:
      • Put the plums in a saucepan.
      • Stir in the cider vinegar, honey, coriander, and allspice.
      • Drop in the cinnamon stick.
      • Bring to a simmer over medium heat, cover, and cook until the plums begin to fall apart when pressed with a fork, about 20 minutes.
      • Turn off the heat, remove the cinnamon stick, and puree the plums with an immersion blender until smooth.
      • Set the sauce aside.
   2. To prepare the elk:
      • Combine the coriander, pepper, salt, and allspice in a small bowl.
      • Whisk together until uniformly mixed.
      • Trim the backstrap of any silver skin or sinew, then rub the seasoning into the meat.
      • Let it rest at room temperature while you warm a large cast-iron skillet over high heat.
      • When the skillet is very hot, sear the backstrap for 4 to 5 minutes on each side, until deeply browned and the spices are fragrant.
      • Leave the meat in the skillet and remove the skillet from the heat.
      • Tent with parchment paper or foil and allow the meat to rest for 10 minutes.
      • Slice the meat into ½-inch-thick medallions and serve with the plum sauce