We made this recipe during a recent media content event in Texas, it was easily one of the favorites with the crew. Not only did Chef make it look easy and taste great but it was not that difficult for us novice wild game cooks either.

We recently made this one in the Ray household and have already had request for a repeat. Let us know what you think.

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Recipe by Chef Albert Wutsch


  • ½ lb Bacon, sliced 
  • 2 lbs Vension Top Round, small chops 
  • 1 T Kosher Salt 
  • 1 tsp Cracked Black Pepper 
  • 1 c Blackberry Marmalade 
  • 1 c Beef Broth 
  • ¼ c Blackberry Brandy 
  • 1 pt Blackberries, fresh 
  • 8 oz Goat Cheese 
  • 1 T Parsley 
  • 8-10 slices of bread/round toast  



Slice bacon into strips, render & reserve for garnish. 

Prepare toast rounds in toaster. 

Sear chops in bacon fat, remove, season, and reserve. 

Pour off remaining fat. 

Deglaze by adding marmalade and broth. 

Pour brandy into small cup, add to sauce. This will prevent flaming. 

Reduce sauce to desired consistency and flavor. 

Add blackberries. 

Add meat back to glaze. 

Assemble on plate. 

Top toast with glazed chop. 

Sauce chop and plate. 

Top chop with slice of cheese 

Garnish with blackberries, bacon crisps, chopped parsley 


This recipe will work well with duck, boar, or turkey. If you choose to flambé, pour alcohol into cup and remove the pan from the heat source before adding the brandy.  

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