Elk Loin Roast in Port Wine Sauce

2 pounds roast from loin

2 tablespoons olive oil

2 tablespoons butter

salt and pepper to taste

1 teaspoon thyme

Sauce:

1/3 cup port wine

1/2 cup game stock or beef broth

1 tablespoon cornstarch

1 tablespoon cold water

salt and pepper to taste

Preheat oven to 450 degrees. Heat oil and butter in a heavy-bottomed frying pan over medium high heat. Season roast with salt, pepper and thyme and brown on all sides. Put in oven. After 15 minutes, lower oven temperature to 375 degrees. Baste meat with drippings. Roast for another 20 minutes for medium rare to medium. Remove meat, set aside on a plate to catch the juices and keep warm.

Using the same pan, discard frying oil and set pan back on stove. De-glaze pan with port and stock and bring to a boil. Mix cornstarch with water. Using a wire whisk, gradually stir in cornstarch mixture to thicken sauce. Add meat juices to sauce and adjust seasoning with salt and pepper if necessary.

Serving suggestions: Carve roast into thin slices. Pour a little sauce on warmed plates and arrange meat on top. Serve with colorful vegetables and potatoes.

Copyright 1998-2014 Stephen Ricciardelli