Rack of Elk

Ingredients

• Butter - 2 tablespoons
• Beef broth - 1/2 cup
• Red wine - 1/2 cup
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Fresh thyme - 2 sprigs
• Fresh rosemary - 2 sprigs
• Olive oil - 2 tablespoons
• Rack of elk - 1 (8-rib rack)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the rack of elk with salt and black pepper.
3. Heat olive oil in an oven-safe skillet over high heat.
4. Sear the rack of elk on all sides until browned, about 2 minutes per side.
5. Add the fresh rosemary and thyme to the skillet.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until desired doneness.
7. Remove the rack of elk from the skillet and let it rest for 5 minutes.
8. Meanwhile, place the skillet back on the stovetop over medium heat.
9. Deglaze the skillet with red wine, scraping the bottom to release any browned bits.
10. Add beef broth and simmer until the liquid is reduced by half.
11. Remove from heat and whisk in butter until melted and the sauce is smooth.
12. Slice the rack of elk into individual chops and serve with the red wine reduction sauce.