Elk Tenderloin with Blue Cheese

Recipe and photo by Jenny Nguyen-Wheatley of Food For Hunters.

If you don’t get a chance to age elk or deer meat, one easy way to add flavor and depth is by serving it with blue cheese. The bit of funk makes a big difference.
This recipe pairs well with Passalacqua’s Zinfandels.

Servings: 2
Prep Time: Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

• 1 pound of elk tenderloin, or venison loin    
• Kosher salt, to taste    
• Freshly cracked pepper, to taste    
• 2 tablespoons of butter, softened    
• 2 ounces of blue cheese, crumbled    
• 1 shallot, minced    
• 1 to 2 teaspoons of fresh chives, chopped    
• 3 cloves of garlic, minced    
• ¾ teaspoon of dried rosemary    
• 1 tablespoon of olive oil