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Swiss Elk Steak With Mushroom Sauce

 

Ingredients:

Directions:

Cut elk round into half-inch thick medallions. Season with salt and pepper and dredge in flour. Add oil to  a cast iron pan. Place medallions in hot oil, and lightly brown on both sides. Add onions and mushrooms, and cook for about 10 minutes. Then add tomatoes, gravy, wine and the bay leaf. Bring to a boil and cover with foil.

Place a crushed can on the wood-burning stovetop, then place the pan on top of the can. The can will carry heat  to the sauce without burning it. Cook for about 1 to 11/2 hours. If  you have an oven on the smokestack, place medallions in a pan, cover and roast for 1 to 2 hours. Make sure you bring the contents to a boil before placing the pan in the oven.

More Pointers

 

Originally printed in Women In The Outdoors, Fall 2003. Visit venisoncache.com for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game"  and the dvd, "The Art of Backyard Butchering".