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
BLUE CRUSTED ELK FILLETS
Chef Steven Lifter, Touchmark, Appleton, WI
1 Whole Elk Tenderloin
Salt and Pepper to taste
4 large onions
2 TBSP butter
Clean off all silver skin with a filet knife. Rub elk tenderloin with olive oil, garlic, salt and pepper. Cover and refrigerate for twenty four hours. Before service skin and julienne 4 large onions. Simmer them in 2 TBSP butter until brown and caramelized - stir often on low heat.
Cut the tenderloin in whatever size filets you want. Cook on Weber grill until just before done. Place on baking sheet and cover with good bleu cheese and melt under broiler. Place caramelized onions over the top and serve.
NOTE: Elk meat is very lean and will cook quickly, but will also continue to cook after they are removed from heat source. Elk fillets are best when grilled 3 minutes per side.