More than a elk farm.......
We Specialize in Quality Elk Products
TRY ONE OF OUR FAVORITE RECIPES
Chef Steven Lifter, Touchmark, Appleton, Wi
Jack Kaestner, Executive Chef, Oconomowoc Lake Club
By Sheldon Boerner, Sous Chef, Hotel Mead
By Dolores Berger,Diana's Mom
GRILLED ELK STRIP STEAKS WITH MUSHROOM/WALNUT SAUCE
4 8 OZ. boneless strip, rib or sirloin elk steaks cut 3/4" thick
˝ pound mushrooms
1/4 cup walnuts
1 glove garlic, minced
1 tablespoon butter
1 tablespoon flour
˝ to 3/4 cup chicken stock (elk bone stock if available)
˝ red wine
Prepare Elk Steaks - Season with your favorite spices for added favor (lawry’s salt, fresh ground pepper, garlic powder) but to enjoy the true savory taste of the elk meat, little to no seasoning is suggested.
Prepare Mushroom/Walnut Sauce
Melt butter over low heat. Saute garlic in butter lightly, add mushrooms and cook 5 minutes or until soft. Add flour stirring over low heat until well blended. Stir in slowly chicken stock and wine and cook until slightly thickened. Add nuts, and season to taste with salt and pepper.
Prepare outdoor grill - Heap charcoal in center of grill by igniting charcoal (use hickory chips, if available). When coals have a light coating of gray ash (about 30 minutes) spread them one layer deep.
Grilling steaks - Place elk steaks on grill. Sear meats leaving cover off, one minute per side.
Continue to grill steaks 3 minutes, turn and grill 3 more minutes and remove. Steaks will be juicy with a pinkish center.
Serve steaks - Top each steak with Mushroom/Walnut Sauce. Serve with favorite potato and vegetable recipes.