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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

    Elk Steaks with Green Peppercorn Sauce. Photo by NateDogg

    1/1 Photo of Elk Steaks with Green Peppercorn Sauce

    Total Time:

    Prep Time:

    Cook Time:

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    Jim Weller's Note:

    Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 elk steaks (1)
    • 2 cloves garlic, minced
    • 2 tablespoons vegetable oil
    • salt & pepper

    GREEN PEPPERCORN SAUCE:

    Directions:

    1. 1
      Trim any visible fat from the steaks.
    2. 2
      Combine the garlic and oil.
    3. 3
      Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper.
    4. 4
      Grill or broil about five-six minutes per side, depending on the heat level of the grill.
    5. 5
      Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready.
    6. 6
      GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking.
    7. 7
      Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min.
    8. 8
      Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min.
    9. 9
      Remove from heat, stir in peppercorns and correct sea soning.
    10. 10
      Drizzle sauce over steaks.
    11. 11
      Serve at once.

    Ratings & Reviews:

    • on January 06, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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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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