Pan Seared Elk and Rosemary Smashed Potatoes

Pan Seared Elk and Smashed Rosemary Potatoes

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.

~Enjoy, Kristy

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.

Pan Seared Elk with Rosemary Smashed Potatoes


  • Reply February 24, 2018

    Theresa Meyer

    One of my absolute favorites

  • Reply January 18, 2016


    Thanks for the recipe. I have made it with both elk backstraps as well as goose breasts (serving them very rare). Everyone loves it.

    • Reply January 18, 2016


      Jeff – what do you do to the goose breasts? Same seasoning or something different? I’ve got a few in the freezer… Kristy

  • Reply November 23, 2015

    Missy Todd

    Hi! I love your recipes! When do you add the garlic? 🙂

    • Reply November 23, 2015


      Missy… I’m so glad people catch me on those items. “Over medium high heat add chopped bacon, garlic and butter to cast iron skillet.” I should hire you as my Proof Reader… Happy Thanksgiving – Kristy

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