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Ingredientes
- 2 lb elk loin - (to 2 1/2) cut 2" cubes (or possibly any hindquarter cuts) Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. vegetable oil
- 6 Tbsp. butter cut 6 equal pcs
- 8 x garlic cloves - (to 12) thinly sliced
- 1 Tbsp. brown sugar
- 1/3 c. dry white wine Juice of 1 lemon
Direcciones
- Season meat with a little salt and lots of pepper. Let stand for 30 min to 1 hour.
- Heat oil in a large skillet over high heat. Add in elk and sear proportionately on all sides, but not past rare!
- Reduce heat to medium and then add in 2 Tbsp. of the butter, garlic and brown sugar. Cook for 3 to 4 min.
- Increase heat to medium-high, then add in wine while scraping pan with a wooden spoon.
- Return elk to pan, cook to medium-rare while reducing wine to about 2 Tbsp.. Add in lemon juice and remove pan from heat. Whisk in remaining butter, 2 to 3 pcs at a time till melted. Season with salt and pepper and serve.
- This recipe yields 4 servings.
- Comments: Anyone who pays much attention to my recipes knows which I have a thing for cooking fish and game with garlic and alcohol. They all just seem to go well together. I also prefer simple, rather than complicated recipes and try to get by with as few ingredients as possible. The above recipe fits this criteria. Do remember to take a few extra min to carefully trim your elk and remove all fat, gristle and silver skin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 590 | |
| Calories from Fat 286 | 48% |
| Total Fat 32.29g | 40% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.18g | |
| Cholesterol 206mg | 69% |
| Sodium 240mg | 10% |
| Potassium 892mg | 25% |
| Total Carbs 5.11g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.4g | 2% |
| Protein 66.61g | 107% |
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