Herb Crusted Elk Steaks with Marsala Mushrooms

Elk Meat Recipe
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The key to the success of this dish is to never ever overcook your elk steaks. That… and of course, searing the meat directly in the pan that the bacon, mushrooms and marsala wine just came from. The bacon grease that seasons the pan will leave an amazingly flavorful outer crust on each piece of meat that will leave you wanting more.


  • 4 Elk Sirloin Steaks
  • 1-2 bacon slices chopped
  • 2 cups white or brown mushrooms
  • 4 tablespoons butter
  • 1/2 cup marsala wine
  • Fresh cracked pepper
  • Kosher salt
  • Thyme sprigs


  • Garlic mashed potatoes
  • Iceberg Wedged salad w/ Bluecheese

Rub elk steaks with cracked pepper, kosher salt and fresh thyme. Marinate overnight or at least for an hour prior to cooking. (Note: For more even cooking, bring meat to room temperature.)

Cook bacon in cast iron skillet. Add 3 tablespoons butter and mushrooms to pan. Saute mushrooms until browned and carmelized. Add 1/2 cup Marsala wine to pan and cook for 2-3 minutes. Remove mushrooms from pan and set aside.

Add remaining butter to skillet. Add meat to pan and sear on both sides about 2-3 minutes per side depending on thickness of the steaks.

Add marsala mushrooms back to pan and continue to cook for 2-3 minutes.

1 Comment

  • […] all of my vegetables from an earlier Vin Rouge as well as left over mashed potatoes from our herb crusted Elk Sirloin steak dinner. I’m pretty sure whatever you add to this meat pie would be delicious none the […]

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