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    You are in: Home / Recipes / Elk Steaks with Green Peppercorn Sauce Recipe
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    Elk Steaks with Green Peppercorn Sauce

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 06, 2013

      very nice sauce for venison, I would cut the balsamic in half though, as the brand I used was pretty sweet. It would be just as good without the peppercorns if you are out. Thanks for posting so long ago! This will definitely be a keeper as we eat a lot of venison.

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    • on September 19, 2010

      I thought this was pretty tasty. When I tasted the sauce as it was cooking, I was worried that it would overwhelm the elk, but actually the flavors worked really well and did not overpower the delicate meat. Instead of green peppercorns I used a mix of szechuan and black. I added some sugar to taste to balance out the wine and vinegar and a pat of butter at the very end.

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    • on April 08, 2007

      This recipe got RAVES from our guests! I used what remained of the FABULOUS peppercorn sauce on steaks the next day. NOTE: The onions in the sauce require a lot more time to become translucent and reduction also takes longer.

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    • on October 08, 2005

      I can only comment on the pepper sauce. I served this with griddled Duck Brest (served pink) and the flavours were incredable. A first class sauce.

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    • on August 22, 2004

      This had an enjoyable taste. It recieved compliments from my entire family including those who don't enjoy game meats.

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    Nutritional Facts for Elk Steaks with Green Peppercorn Sauce

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 157.4
     
    Calories from Fat 83
    53%
    Total Fat 9.3 g
    14%
    Saturated Fat 1.7 g
    8%
    Cholesterol 2.5 mg
    0%
    Sodium 323.3 mg
    13%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 3.2 g
    12%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    elk steaks

    green peppercorns

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