This very simple yet rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use. It’s also great with any game bird or chicken.
Makes 4 servings
4 elk loin steaks, 6 to 7 ounces each
freshly cracked peppercorns
2 tablespoons peanut oil
2 ounces port wine
Rhubarb Port Wine Sauce:
2 cups rhubarb, peeled and diced 1/4 inch (about 1 pound of rhubarb)
1 1/4 cups red currant jelly
1 tablespoon arrowroot
1 tablespoon port wine
Rhubarb Port Wine Sauce:
Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about 1/4-inch dice. Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about 1/3.
Strain the rhubarb out of the sauce. You should have about 1 cup of liquid. If you have more, reduce over medium heat until the desired 1 cup is reached. Save the cooked rhubarb and chill it overnight. This can be served just like you would applesauce with a pork chop.
Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes.
Elk:
Season the steaks liberally with pepper and salt, if desired. Add the peanut oil and steaks to a hot saute pan and cook for about 3 minutes on each side. Do not overcook the elk-it is best rare to medium rare.
Add port to the pan and flame carefully. Turn the steaks to coat with wine.
On warm plates, nap a pool of the Rhubarb-Port Wine Sauce and top with sauteed elk steak. Wonderful with a wild rice dish and spaghetti squash.