Home | Our Recipes for Home and Hunting Camp | Elk Meat & Nutritional Values | Colorado Elk Culinarian Guide | Contact Us | Sales


Elk Medallions with Apples





   2 tablespoons butter or margarine 
   2 large cooking apples, cored and thinly sliced
1/4 cup dry sherry
1/4 cup golden raisins
   1 cup packed brown sugar
1/2 cup applejack brandy
1/2 cup apple cider or apple juice
    2 teaspoons cooking oil
   6 boneless Elk loin steaks (4 oz. each), 3/4 to 1 inch thick       
                                                                         

                       4 servings



In 10-inch skillet, melt butter over medium heat.  Add apple slices, sherry and raisins.  Cook for 5 to 6 minutes, or until apples are tender-crisp, stirring occasionally.  Remove from heat; set aside.

In 1-quart saucepan, combine sugar, brandy and apple cider.  Cook over medium-high heat for 2 to 3 minutes, or until sugar dissolves and mixture boils, stirring constantly.  Boil for 2 minutes, stirring frequently.  Set syrup aside.

In 12-inch nonstick skillet, heat oil over medium-high heat.  Add steaks.  Cook for 5 to 6 minutes, or until meat is browned, turning steaks over once.  Drain.  Pour syrup over meat.  Bring to boil.  Cover.  Reduce heat to low.  Simmer for 5 to 10 minutes, or until meat is desired doneness.

Remove steaks from skillet and place on serving platter.  Spoon apple slices and raisins around steaks.  Strain meat cooking liquid through fine-mesh sieve.  Spoon half of liquid over steaks and apples. Serve remaining liquid on the side.

Store Items
 


Home | Our Recipes for Home and Hunting Camp | Elk Meat & Nutritional Values | Colorado Elk Culinarian Guide | Contact Us | Sales