This pan seared elk and smashed rosemary potato dinner was a hit Friday night. Now I admit that I like to cook my elk, venison and antelope steaks in butter and sometimes in bacon fat. I also like to add a few chopped cloves of garlic to really enhance the flavor. The potatoes were from our garden as well as the herbs. I hope you give this recipe a try and let me know how yours turns out.
Pan-Seared ‘Garlic’ Elk
- 2 – 4/5 inch thick elk backstrap steaks
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground coriander
- 2 tablespoons butter
- 2 slices of bacon chopped
- 3 cloves garlic chopped
Place the steaks on a plate and season with salt, pepper and ground coriander. Cover with plastic wrap and marinade for 30 minutes at room temperature.
Over medium high heat add chopped bacon, garlic and butter to cast iron skillet. Raise heat to high and cook elk steaks 3-4 minutes on every side. Transfer the steaks to a cutting board and let rest for 5 minutes. Slice the steaks across the grain.
Rosemary Smashed Potatoes
- 6 -8 mdm potatoes (I used 2 red, 2 blue and 3 yukon gold potatoes from the garden)
- 3 tablespoons butter
- 1 1/2 tablespoons minced fresh rosemary
- Chopped fresh chives
Roughly peel and chop the potatoes into quarters. Boil the potatoes until tender while the steaks are marinading.
In a large nonstick frying pan over medium heat, melt the butter. Add the potatoes. Using a wooden spoon or potato masher, smash the potatoes coarsely, adjusting their texture as necessary. Mix in the rosemary and chives. Cook until browned on one side and then flip. Season with salt and pepper.
Serve steaks with potatoes and a side of steamed asparagus.