Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!news.maxwell.syr.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Jim.Weller@salata.com (Jim Weller) Newsgroups: rec.food.recipes Subject: Collection (2) Elk Followup-To: rec.food.cooking Date: 10 Oct 1999 18:52:20 -0600 Organization: Salata 310-543-0439 Lines: 92 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <456_9910081302@salata.com> Reply-To: Jim.Weller@salata.com (Jim Weller) NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36384 Elk Steaks with Green Peppercorn Sauce Juniper Elk Roast > BEK> From: "Randy Peery" > BEK> I'm looking for some recipes for Elk meat? MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Elk Steaks with Green Peppercorn Sauce Categories: Game, Venison, Elk, Steak, Sauces Yield: 4 Servings 4 Elk steaks; 1" thick 2 clove Garlic; minced 2 Tbsp Vegetable oil salt and pepper GREEN PEPPERCORN SAUCE: 1 tsp Butter 1 tsp Vegetable oil 1/2 small Red onion; finely diced 1/4 cup Balsamic vinegar 1 cup Red wine 1 cup Beef stock 2 Tbsp Grainy mustard 1/4 cup Green peppercorns, rinsed salt and pepper 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. Trim any visible fat from the steaks. Combine the garlic and oil. Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper. Grill or broil about five-six minutes per side, depending on the heat level of the grill. Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready. GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking. 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. Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min. Remove from heat, stir in peppercorns and correct seasoning. Drizzle sauce over steaks. Serve at once. From: Jim Weller MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Juniper Elk Roast Categories: Game, Venison, Elk, Marinades, Wine Yield: 1 Roast 1 Elk Roast Marinade: 1 med Onion 1 Tbsp Salt 5 Peppercorns 2 clove Garlic 1 med Carrot, sliced 2 Stalks celery, sliced 1 cup Cider Vinegar, mild 1 cup Beef bullion 1 cup Dry vermouth 12 Juniper berries Combine all the marinade ingredients. Boil about 5 minutes, remove from flame and cool. Place roast in marinade to cover. Let stand in refrigerator overnight. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with a blanket of beef suet. Roast at this low temp for 50 minutes per pound. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings and a bit of the marinade. I have more venison recipes available for download at: http://legend.dynip.com/weller/WELLER.HTM Jim Weller -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.