Twin Falls, Idaho (KMVT-TV) - CA Bull Elk Ranch in Hazelton and Kelley's Canyon Orchard in Twin Falls brings their products together for a great healthy and local meal.

Enjoy this meal with the recipes listed below. Each part of the meal is listed as a separate recipe, but they all come together.

ROCKY MOUNTAIN ELK WITH A WILD CHERRY SAUCE:  (serves 4)

Elk Medallions:
8-2oz Elk Tenderloin medallions
1 oz butter
Crushed Black pepper
Kosher Salt
Procedure:
Pound elk medallions to ¼ in.  pre-heat sauté pan on medium heat then add butter. Lightly season elk medallions with Crushed black pepper and kosher salt. Place medallions into pan and sear on both sides for about 1 minute. Pull Medallions out of sauté pan so elk doesn’t continue to cook.


Wild Cherry Sauce:
20 Fresh Cherries
4 oz brown sauce ( recipe to follow)
1 oz Crème de cassis (wild berry liqueur)
2 mint leaves
Procedure:
Remove pit and ¼ all the cherries. Place in a sauté pan over medium heat. Soon as pan is warm add the Crème de cassis ( this may flame up so be careful). Add the brown sauce and simmer for about 2 minutes. Tear mint leaves into small pieces and add to sauce. With the elk presented on a plate, top with the wild cherry sauce.


Hunter’s Barley:
1 lb cooked barley ( follow cooking instructions on barley container, then rinse and chill)
2 oz small diced smoked bacon
1 oz diced green onions
1 oz port wine
Crushed black pepper
Kosher salt
1 oz brown sauce
Procedure:
Saute bacon till ¾ done.  Add barley and sauté for about 1 minute. Add port wine, brown sauce, pepper and salt. Simmer for about 3-4 minutes. Turn heat off and add green onions.


Brown Sauce:
¼ cup butter
¼ cup flour
2 cups of water
3 lbs beef base powder or 3 bouillon cubes
Procedure:
Melt butter, add flour to make roux and cook for 4 minutes. Add water stirring constantly. Add bouillon or base until dissolved. Simmer 5 minutes. Ready to serve.  Can add more beef bouillon or powder if needed for more flavor.