Best 3 Elk Steaks With Green Peppercorn Sauce Recipes
When it comes to culinary delights, few things can compare to the rich, bold flavor of elk steaks, expertly cooked and paired with a luscious green peppercorn sauce. This article delves into the art of crafting this exquisite dish, offering a step-by-step guide to creating a mouthwatering meal that will tantalize your taste buds and leave you craving for more. From selecting the perfect elk steaks to mastering the techniques of searing, basting, and creating a velvety smooth sauce, this guide will unveil the secrets to creating an unforgettable dining experience that will impress even the most discerning palate.
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ELK STEAK MARINADE
Marinade for elk steak.
Provided by bhartkopf
Categories Meat and Poultry Recipes Game Meats Elk
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
- Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.
- Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 259.3 calories, Carbohydrate 2.6 g, Cholesterol 77.6 mg, Fat 12.5 g, Fiber 0.3 g, Protein 32.5 g, SaturatedFat 1.5 g, Sodium 332.5 mg, Sugar 1 g
ELK STEAKS WITH GREEN PEPPERCORN SAUCE
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.
Provided by Jim Weller
Categories Elk
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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 sea soning.
- Drizzle sauce over steaks.
- Serve at once.
Nutrition Facts : Calories 157.4, Fat 9.3, SaturatedFat 1.7, Cholesterol 2.5, Sodium 323.3, Carbohydrate 6, Fiber 0.4, Sugar 3.2, Protein 1.3
STEAK WITH MUSTARD AND GREEN PEPPERCORNS
Categories Milk/Cream Mustard Sauté Quick & Easy Steak Brandy Shallot Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
- Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
- Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
Tips:
- To achieve the best flavor, choose elk steaks that are at least 1 inch thick.
- When searing the elk steaks, make sure the pan is very hot before adding the steaks. This will help to create a nice crust on the outside of the steaks while keeping the inside tender and juicy.
- Do not overcrowd the pan when searing the steaks. This will cause the steaks to steam instead of sear, resulting in a less flavorful steak.
- Let the steaks rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steaks, making them more tender and flavorful.
- For the green peppercorn sauce, be sure to use a good quality brandy. A cheap brandy will have a harsh flavor that will overpower the delicate flavor of the green peppercorns.
- If you don't have any green peppercorns, you can substitute black peppercorns. However, the flavor of the sauce will be slightly different.
- Serve the elk steaks with the green peppercorn sauce immediately. The sauce will thicken as it cools, so it's best to enjoy it while it's still warm.
Conclusion:
Elk steaks are a delicious and healthy alternative to beef steaks. They are lower in fat and calories, and they have a more gamey flavor. When cooked properly, elk steaks are tender and juicy. The green peppercorn sauce is a perfect complement to the elk steaks. It is flavorful and creamy, with a slight kick from the green peppercorns. This dish is sure to impress your guests.
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