For all those out there who haven’t ever tried wild game cooking – let me just say you might be missing out on some of the best meats available. If you don’t know someone who is a hunter you can always order wild game from your local butcher. Be adventurous and try it!
- ¼ inch thick elk or venison sirloin fillets (tenderized)
- 1 egg
- Flour for dredging
- 2 tablespoons oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 4 tablespoons butter
- ¼ cup thinly sliced white onion
- 8 ounce sliced baby bella mushrooms
- 1 tomato diced
- ¼ cup capers
- ½ lemon and lemon peel
- ½ cup chardonnay
- 2 tablespoons oregano
- 2 tablespoons basil
- 2 tablespoons thyme
1) Take steak fillet and tenderize between two sheets of wax paper until each fillet is about ¼ thick.
2) Add 2 tablespoons oil to cast iron skillet over medium-high heat. Mix flour, salt pepper, garlic powder together. Beat egg in bowl, dip elk filet and then dredge lightly in flour. Be sure to remove excess. Brown elk in hot skillet for 2-3 minutes on each side or until tender. Remove from pan and set aside.
3) Add 4 tablespoons butter to the cast iron skillet over medium-high heat. Add diced onion and sliced mushrooms and cook for about 5 minutes being sure to turn so not to burn. Add fresh herbs, capers, diced tomatoes and white wine. Squeeze ½ lemon into mixture and add 1 teaspoon lemon peel. Add meat back into mixture and cook on low until ready to serve. If mixture becomes thick add more wine.
4) Plate your elk scallopini and top with a heaping spoonful of mushroom caper sauce. Cut baguette into ¼ thick slices and enjoy.