Elk Steaks with Green Peppercorn Sauce

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Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat.

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  • add   1/4 cup green peppercorns
  • add   1 cup beef stock
  • add   1 cup red wine
  • add   1/2 small red onion
  • add   salt & pepper
  • add   1/4 cup balsamic vinegar
  • add   2 tablespoons grainy mustard
  • add   1 teaspoon butter
  • add   salt & pepper
  • add   2 cloves garlic
  • add   2 tablespoons vegetable oil
  • add   4 elk steaks (1)
  • add   1 teaspoon vegetable oil


  1. Trim any visible fat from the steaks.
  2. Combine the garlic and oil.
  3. Pourover steaks and marinate, refrigerated, overnight. Season the steakswith salt and freshly ground pepper.
  4. Grill or broil about five-sixminutes per side, depending on the heat level of the grill.
  5. Stop whilethe steak is still quite rare. Set aside on a heated platter in a lowoven until the sauce is ready.
  6. GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in theoil over high heat until hot but not smoking.
  7. Add onion, and saute,stirring, until tender, about 30 sec. Add vinegar and wine, and cook,scraping bottom of pan to dissolve residue, until reduced by abouthalf, 2 to 3 min.
  8. Add stock and mustard, and cook, stirringfrequently, until reduced by about half, 4 to 6 min.
  9. Remove from heat,stir in peppercorns and correct seasoning.
  10. Drizzle sauce over steaks.
  11. Serve at once.