Subject: Collection (2) Elk
From: [email-masked] (Jim Weller)
Date: 10 Oct 1999 18:52:20 -0600
Newsgroups: rec.food.recipes

Elk Steaks with Green Peppercorn Sauce
Juniper Elk Roast

 >  BEK> From: "Randy Peery" <[email-masked]>
 >  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

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