1/1 Photo of Elk Steaks with Green Peppercorn Sauce
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.
My Private Note
Units: US | Metric
- 4 elk steaks (1)
- 2 clove garlic, minced
- 29.58 ml vegetable oil
- salt & pepper
GREEN PEPPERCORN SAUCE:
- 1Trim any visible fat from the steaks.
- 2Combine the garlic and oil.
- 3Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper.
- 4Grill or broil about five-six minutes per side, depending on the heat level of the grill.
- 5Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready.
- 6GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking.
- 7Add 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.
- 8Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min.
- 9Remove from heat, stir in peppercorns and correct sea soning.
- 10Drizzle sauce over steaks.
- 11Serve at once.
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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
- Total Fat 9.3 g
- Saturated Fat 1.7 g
- Cholesterol 2.5 mg
- Sodium 323.3 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.4 g
- Sugars 3.2 g
- Protein 1.3 g
The following items or measurements are not included: