Elk Meat Recipes | Exotic Meats USA

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Recipes

Elk Recipes

Elk Sirloin with Portobello Mushrooms and Soy-Lemon Marinade
Serves 4

Ingredients:

1-1/2 pounds trimmed Elk sirloins or tenderloins, cut into 2x1x1 strips
½ cup thinly sliced scallions
2 tablespoons dark soy sauce, or regular soy sauce plus 1 teshtmloon sugar
5 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
½ teshtmloon freshly ground black pepper
½ teshtmloon crumbled whole dried thyme leaves
1 pound portobello mushrooms
salt and freshly ground black pepper
1 cup rich beef stock
1 cup dry white French vermouth

Directions:
In a bowl, combine the elk, scallions, soy sauce, 3 tablespoons of the olive oil, the lemon juice, garlic, pepper, and thyme. To marinate, cover and refrigerate 2 hours or longer.

Remove mushroom stems and save them for another use. Slice the caps about ½ inch thick. Heat the remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add the mushrooms and stir well. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms are tender, about 5 minutes. Remove the mushrooms and any liquid from the pan and set aside.

Place the pan over medium high heat and add about half the elk with any marinade that adheres to it. Separate the elk pieces, so they don’t steam as they cook. For rare or medium-rare, brown on all sides for about 2 minutes total. Remove from the pan and keep warm. Repeat with remaining elk.

Pour off any fat remaining in the skillet, leaving any browned bits of meat. Add the beef stock and vermouth to the pan and return it to medium high heat. Stir well, scraping the bottom of the pan with a wooden spoon to dislodge to browned bits, and boil until the liquid I s reduced and slightly thickened. Decrease the heat to medium or medium low. Add the mushrooms and cook for a few seconds, while stirring, then add the elk with any juices and cook briefly, continuing to stir, just until the meat is heated thoroughly.

Serve immediately.

Thanks to: New Cooking form the Old West / Greg Patent

Elk Tenderloin Steak with Chanterelle Mushrooms and Cream
Serves 4

Ingredients:

4 elk tenderloin steaks (5 to 6 ounces each, about ¾ inch thick)
1 tablespoon vegetable oil
1 tablespoon butter
2/3 cup rich beef stock
½ cup dry white French vermouth
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 tablespoons finely chopped fresh tarragon leaves

1 cup cooked chanterelles:
3/8 pound chanterelles
freshly ground black pepper
2 tablespoons butter
1 small minced shallot
¼ teaspoon salt
½ teaspoon chopped fresh tarragon

Directions:
1. Cook the mushrooms: Carefully remove any dirt from the chanterelles with a soft-bristled brush. Melt butter in a 12 inch skillet over low heat. Add the mushrooms, salt, and a few grindings of black pepper. Toss to coat the mushrooms with the butter and cover the pan. Cook slowly, stirring occasionally, until the mushrooms are tender but have a slightly firmness, about 15 minutes. Stir in shallot and tarragon. Cook, covered, 5 more minutes. The mushrooms should be lightly browned with no juice remaining in the pan.
2. Pat the elk steaks with paper towels. Heat the oil in a large nonstick skillet over medium high heat, add the steaks and cook 2 minutes on each side for medium rare. Transfer to a plate; cover and keep warm.
3. Pour off fat in the skillet and return to the pan to medium high heat. Add the butter, and after it has melted, stir in the chanterelles. When the mushrooms are hot, pour in the stock and vermouth. Cook at a brisk boil, stirring occasionally, until the liquid has reduced by half and is syrupy. Add the cream, salt, and pepper, and continue reducing for several minutes until the sauce has thickened and coats a metal spoon. Stir in the lemon juice. Stir in the tarragon and return the steaks back to the pan. Cook briefly just to heat through, while spooning the sauce and mushrooms over the meat. Serve immediately.

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