BIRD FARM SOUTHTaste Buds Have Gone To Heaven
Oh my God, I've prepared something that is silly yummy by
accident. I love it when that happens. I believe I could have
eaten these until I burst. If I'd made enough, I might have
burst, or maybe not.
I think I'll call it Winter Elk Medallions. It was fabulous.
Might be that the Door Guru shot the best cow elk in the
world. Might be that I've become the Julia Child of game
cooking. More likely it was a VERY good butcher, a good
base idea from The New Elk Hunter's Cookbook and
Edward J. Fleming and a bit of luck. I prepared a mushroom
assortment and roasted carrots, parsnips and yukon golds
to accompany the meat. Of course, once it was plated, we
ate. Could have taken beautiful pictures, but, oh well.
Hubby brought steak knives but we did not need them. This
is some tender elk. I did remember before I'd cleaned the
plate...
If I were not so absolutely focused on cooking the silly thing,
I'd remember to take pictures as I worked. I do believe that
this may be the finest game preparation I have ever tasted.
Here you go.
Winter Elk Medallions with Roasted Root Vegetables
4 - 3/4 in elk steaks or other fine steaks
1/2 c dry white wine 1/2 c beer
1/2 c soy sauce 1 tsp. minced or pressed garlic
knob of ginger - grated 1 Tbsp Montreal steak seasoning
red pepper to taste ground black pepper to taste
4 Tbsp EV olive oil 4 Tbsp butter
8 oz. Chefs Sampler or other assortment of mushrooms.
4 carrots 4 parsnips
4 yukon gold potatoes kosher salt
2 tsp white sugar 1/2 c ginger ale
Preheat oven to 425 degrees.
Mix the second through ninth ingredients to make a marinade.
Put the game medallions into the marinade. I used a bowl
and marinated the meat for about an hour. If your meat is
"gamy" or tough, use a zip lock and marinade it for 6-10
hours.
Peel the carrots, parsnips and potatoes. Cut into sticks.
Put 2 Tbsp of the olive oil into a 13 x 9 pan and toss the
veggies to coat with oil. Sprinkle with kosher salt and put in
oven.
Check mushrooms and cut tough ends off and wipe any
"stuff" off rooms. Heat a large skillet over high heat; add
remaining olive oil and butter to skillet. When sizzling,
put mushrooms in skillet. Toss 'em around. Dry off the
steaks and when the mushrooms have begun to brown,
push them to coolest side of skillet. Put steaks into hot
pan. Cook for about 90 seconds. Meanwhile -
Put oven mitts on and toss vegetables around in pan to turn.
As soon as steaks are browning, turn them. Make sure
mushrooms are not burning. Take them off heat if
necessary. We prefer our red meat medium rare or less.
Transfer meat to plate and pile mushrooms on top of
steaks; tent with foil.
Dump marinade, along with sugar and ginger ale into hot
skillet. Stir well and reduce to syrupy consistency.
Veggies will be done while the sauce reduces. We added
the roasted veg to our plates with the steak & rooms.
As soon as I was happy with the reduction, I dumped it
over the steak and mushrooms.
Then we went to food heaven. Salty, sweet and a bit of
hot, along with the beer wine sour create a bit of umami
that will give you joy. I hope you give it a try.
accident. I love it when that happens. I believe I could have
eaten these until I burst. If I'd made enough, I might have
burst, or maybe not.
I think I'll call it Winter Elk Medallions. It was fabulous.
Might be that the Door Guru shot the best cow elk in the
world. Might be that I've become the Julia Child of game
cooking. More likely it was a VERY good butcher, a good
base idea from The New Elk Hunter's Cookbook and
Edward J. Fleming and a bit of luck. I prepared a mushroom
assortment and roasted carrots, parsnips and yukon golds
to accompany the meat. Of course, once it was plated, we
ate. Could have taken beautiful pictures, but, oh well.
Hubby brought steak knives but we did not need them. This
is some tender elk. I did remember before I'd cleaned the
plate...
If I were not so absolutely focused on cooking the silly thing,
I'd remember to take pictures as I worked. I do believe that
this may be the finest game preparation I have ever tasted.
Here you go.
Winter Elk Medallions with Roasted Root Vegetables
4 - 3/4 in elk steaks or other fine steaks
1/2 c dry white wine 1/2 c beer
1/2 c soy sauce 1 tsp. minced or pressed garlic
knob of ginger - grated 1 Tbsp Montreal steak seasoning
red pepper to taste ground black pepper to taste
4 Tbsp EV olive oil 4 Tbsp butter
8 oz. Chefs Sampler or other assortment of mushrooms.
4 carrots 4 parsnips
4 yukon gold potatoes kosher salt
2 tsp white sugar 1/2 c ginger ale
Preheat oven to 425 degrees.
Mix the second through ninth ingredients to make a marinade.
Put the game medallions into the marinade. I used a bowl
and marinated the meat for about an hour. If your meat is
"gamy" or tough, use a zip lock and marinade it for 6-10
hours.
Peel the carrots, parsnips and potatoes. Cut into sticks.
Put 2 Tbsp of the olive oil into a 13 x 9 pan and toss the
veggies to coat with oil. Sprinkle with kosher salt and put in
oven.
Check mushrooms and cut tough ends off and wipe any
"stuff" off rooms. Heat a large skillet over high heat; add
remaining olive oil and butter to skillet. When sizzling,
put mushrooms in skillet. Toss 'em around. Dry off the
steaks and when the mushrooms have begun to brown,
push them to coolest side of skillet. Put steaks into hot
pan. Cook for about 90 seconds. Meanwhile -
Put oven mitts on and toss vegetables around in pan to turn.
As soon as steaks are browning, turn them. Make sure
mushrooms are not burning. Take them off heat if
necessary. We prefer our red meat medium rare or less.
Transfer meat to plate and pile mushrooms on top of
steaks; tent with foil.
Dump marinade, along with sugar and ginger ale into hot
skillet. Stir well and reduce to syrupy consistency.
Veggies will be done while the sauce reduces. We added
the roasted veg to our plates with the steak & rooms.
As soon as I was happy with the reduction, I dumped it
over the steak and mushrooms.
Then we went to food heaven. Salty, sweet and a bit of
hot, along with the beer wine sour create a bit of umami
that will give you joy. I hope you give it a try.
Posted by Lisa Strafford at 1/20/2010 8:32 PM 
Categories: Food
Tags: Elk game cooking elk recipe game recipe
Categories: Food
Tags: Elk game cooking elk recipe game recipe
Yum! Do you think the recipe will work for squirrel? That seems to be the only game worth shootin' 'round these parts.
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I have not fixed squirrel. My dad used to hunt them and I know we ate 'em and liked the taste. I cannot get past the rodent thing. So hubby shoots them when they get too fond of the chicken or emu food and I guess the hawks get the meat. I should get over this. Do you have good squirrel recipes?
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