Wonderful Elk Tenderloin with Blackberry Smash, Okra and Potatoes Recipe

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This recipe can be used with most cuts of venison tenderloin and backstrap.

Serves : 2 - 4 people

Ingredients:

• 1 lb Elk tenderloin or backstrap cut into two pieces (This works really well with the end pieces)
• Sea salt to taste
• 2-3 tsp Spiceology Cowboy Crust Coffee Rub
• 1 C Blackberries or dewberries (preferably fresh)
• 2 oz. Bourbon
• 1 tsp honey
• 1-2 Tbsp whole butter
• Olive oil

Directions:

• Allow meat to sit out long enough to come to room temperature. Depending on where you are, this may take more or less time.
• Heat oil in the skillet to medium - high heat.
• While the skillet is heating, lightly salt steaks on each side, and coat with Spiceology, Cowboy Crust seasoning.
• Cook for roughly 3 minutes on each side.
• Add 1 Tbsp of butter before removing from skillet, with a quick flip on each piece.
• Set aside and let rest for at least 10 minutes.
• Add bourbon, smashed berries, smidge of salt, and honey to a small sauce pot. Cook for 5 minutes and set aside.

Prepare your sides outside while your meat is resting.

Ingredients:

• ½ lb (about 2 C) raw okra (whole,blanched)
• 1 lb baby red or gold potatoes (parboiled)
• 1 Tbsp. whole butter Spiceology Greek Freak seasoning
• Sea salt
• Lemon
• 2 tbsp olive oil
• Fresh Spinach, or salad greens of your choice

Directions:

• Add butter to skillet.
• Once butter is melted, add potatoes and dash of salt.
• Cook potatoes for about five minutes, stirring occasionally.
• Add whole blanched okra, squeeze of lemon juice, and greek freak seasoning.
• Stir, and cook for another 3-5 minutes. I prefer to go a little longer because I like my okra a little charred on the outside.
• Finish with another spritz of lemon.

This can be served as is, or tossed together with fresh spinach, squeeze of lemon, olive oil and served as a salad.