Elk at Crater Lake is something special.

Editor’s note: RFT Contributor Lee Juillerat, who lives in Southern Oregon, dined on a terrific elk dish at Crater Lake Lodge. Here’s the recipe he brought back from his journey. He writes:

Elk is a lean wild meat that, if cooked correctly, can be spectacular. At Crater Lake Lodge, they know how to do it right and their elk chops are cooked medium rare and come out juicy and incredibly flavorful. They’re topped with the Lodge’s house made huckleberry syrup, a sweet-tart wonder.

Recipe courtesy Chef Michael Tighe and Crater Lake Lodge www.craterlakelodges.com

Elk Chops

Grill elk chops rare to medium rare.

After cooking, coat chops with huckleberry glaze and top with huckleberry syrup and candied walnuts.

Huckleberry Syrup
2 cups huckleberries
2 cups other berries (wild blueberries, raspberries, marrionberries)
1 cup huckleberry jam
1 cup sugar
2 oz butter
Pinch salt
Water to cover

Bring all ingredients to simmer, reduce by half.

Puree to a smooth consistency.

Candied Walnuts
½ lb Walnuts
8 egg whites
4oz powdered sugar
Pinch cayenne pepper
½ t cinnamon
1/8 t nutmeg

Whisk whites til soft peak. Fold in sugar and spices. Fold in nuts.

Bake in 300 degree oven, stir after 10 minutes; stir after the second 10 minutes. Remove after the final
10 minutes.

Huckleberry Glaze for Elk Chops
Process equal amounts of syrup and glaze in a food processor til smooth.
Bring to boil, keep warm on you grill and glaze chops after they are cooked.
Try on other grilled meats such as chicken, salmon and beef.
Garnish with candied walnuts and fresh berries