Molasses Seared Elk Loin Recipe

Name: Molasses Seared Elk Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon black peppercorns; 1/8 teaspoon star anise; 1 teaspoon salt; 1/2 teaspoon cumin seed, roasted; 1/2 teaspoon chamomile, whole; 1/2 teaspoon chili powder, roasted; 1/2 orange peel, dried; 1/2 teaspoon paprika; 1/2 tablespoon onion, granulated; 1/2 teaspoon garlic, granulated; 1 tablespoon red onion, diced; 1 tablespoon white onion, diced; 2 tablespoons green onion, diced; 2 tablespoons leek, diced; 2 tablespoons chives, diced; 3 cups milk; 3/4 cup polenta, yellow cornmeal; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 3/4 cup shallots; 1 slice raw bacon, finely chopped; 4 tablespoons blackberry or raspberry liqueur; 3/4 cup blackberries, frozen; 1/3 -ounce sage, fresh; 1/2 cup brown sugar; 1/3 cup dark corn syrup; 4 tablespoons raspberry vinegar; 2 tablespoons cornstarch; 1/2 cup water; 6 (6-ounce) elk loin medallions

Servings: persons

1 teaspoon black peppercorns
1/8 teaspoon star anise
1 teaspoon salt
1/2 teaspoon cumin seed, roasted
1/2 teaspoon chamomile, whole
1/2 teaspoon chili powder, roasted
1/2 orange peel, dried
1/2 teaspoon paprika
1/2 tablespoon onion, granulated
1/2 teaspoon garlic, granulated
1 tablespoon red onion, diced
1 tablespoon white onion, diced
2 tablespoons green onion, diced
2 tablespoons leek, diced
2 tablespoons chives, diced
3 cups milk
3/4 cup polenta, yellow cornmeal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3/4 cup shallots
1 slice raw bacon, finely chopped
4 tablespoons blackberry or raspberry liqueur
3/4 cup blackberries, frozen
1/3 -ounce sage, fresh
1/2 cup brown sugar
1/3 cup dark corn syrup
4 tablespoons raspberry vinegar
2 tablespoons cornstarch
1/2 cup water
6 (6-ounce) elk loin medallions
1/2 cup molasses

1
For the Sonoran Spice: In food processor, grind peppercorns and star anise until completely powdered.
2
Add cumin seed and chamomile; grind until smooth and then add remaining ingredients.
3
Set aside
4
For the Five Onion Polenta: Saute onions in a very hot and dry pan, set aside.
5
In a sauce pot, bring milk to a boil, stir in polenta and cook for 6 minutes, until very thick.
6
Add sauteed onions, salt, and pepper.
7
Line a sheet pan with plastic wrap; spread the polenta on the pan and level it (bang the pan to settle it, if necessary).
8
Cool, then cut into triangle portions.
9
Set aside.
10
For the Sage Blackberry Roasted Shallot Compote: Saute the shallots until soft, but not burned.
11
In a saucepot, saute bacon until lightly brown.
12
Add liqueur and deglaze the pan.
13
Add all remaining ingredients, except the cornstarch and water.
14
Heat to 180 degrees.
15
Mix the cornstarch and water to form a slurry.
16
Add slurry to thicken mixture, stirring very lightly so the blackberries don't break up.
17
Compote should be chunky, not smooth.
18
Set aside.
19
To prepare the Elk: Coat the elk with the molasses.
20
Dredge in sonoran spice and place in a very hot cast iron skillet.
21
Sear elk on both sides until dark in color.
22
Place in a preheated 300 degree oven for 8 to 10 minutes or until desired internal temperature is met.
23
Place elk on polenta pieces and top with the compote.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 1 teaspoon black peppercorns, 1/8 teaspoon star anise, 1 teaspoon salt, 1/2 teaspoon cumin seed, roasted, and more.

Yes, Molasses Seared Elk Loin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Molasses Seared Elk Loin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions