Elk With Lemon And Garlic Sauce Recipe - Cooking Index
Elk With Lemon And Garlic Sauce Recipe - Cooking Index
Anyone who pays much attention to my recipes knows that I have a thing for cooking fish and game with garlic and alcohol. They all just seem to go well together. I also prefer simple, rather than complicated recipes and try to get by with as few ingredients as possible. The above recipe fits this criteria. Do remember to take a few extra minutes to carefully trim your elk and remove all fat, gristle and silver skin.
Courses: Main Course| 2 lbs | 908g / 32oz | Elk loin - (to 2 1/2) - cut 2" cubes |
| = (or any hindquarter cuts) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Vegetable oil |
| 6 tablespoons | 90ml | Butter - cut 6 equal pieces |
| 8 | Garlic cloves - (to 12) - thinly sliced | |
| 1 tablespoon | 15ml | Brown sugar |
| 1/3 cup | 78ml | Dry white wine |
| Juice of 1 lemon |
Season meat with a little salt and lots of pepper. Let stand for 30 minutes to 1 hour.
Heat oil in a large skillet over high heat. Add elk and sear evenly on all sides, but not past rare!
Reduce heat to medium and then add 2 tablespoons of the butter, garlic and brown sugar. Cook for 3 to 4 minutes.
Increase heat to medium-high, then add wine while scraping pan with a wooden spoon.
Return elk to pan, cook to medium-rare while reducing wine to about 2 tablespoons. Add lemon juice and remove pan from heat. Whisk in remaining butter, 2 to 3 pieces at a time until melted. Season with salt and pepper and serve.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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