Pan Seared Elk with a Burgundy Lingonberry Sauce
Story By:
Source: KOAA
Ingredients:
as needed - elk steaks
as needed - salt and pepper
as needed - Burgundy
1 cup veal or beef stock
1/4 cup lingonberries
1/4 - 1/2 lb butter
Method of Production:
Salt and pepper elk steaks. Sear in a heavy bottomed sauté pan over medium heat. Also make sure the elk is cooked to no more than medium. Wild game meats are very lean and unforgiving when cooked too much. Remove steaks from pan and increase heat a bit. Deglaze the pan with a good Burgundy. Reduce wine by three parts then add veal or beef stock, lingonberries and butter. Turn up flame to high, and bring to a boil. Cut whole butter pieces and whisk them into the simmering sauce. Continue adding butter in small amounts, until the sauce begins to thicken. Adjust the flavors with salt and sugar if necessary. Pour over elk and serve.
