Vin Rouge with Elk

Ingredients

• 2 pounds elk round, 1/4 inch thick steaks
• 1 cup sifted flour
• 4 tablespoon vegetable oil, divided
• 1 onion, chopped
• 4 cloves garlic, finely chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 1 large tomato, chopped
• 4 cups beef broth
• 2 cups red wine
• 2 rosemary sprigs
• fresh thyme sprigs
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper

Reduction Finishing Sauce

Using a strainer, strain 2 cups of the liquid stock from the vegetables. Heat a skillet over medium-high heat and add liquid stock. Cook until reduced by half. When stock is reduced, add 2 tablespoons unsalted butter and season with a pinch of salt.

Directions

Preheat oven to 300°F. Tenderize elk steaks and lightly dredge in flour. Heat a heavy stock pot or dutch oven over medium heat and add 2 tablespoons of oil. Working in batches, brown meat on both sides until golden. Remove and set aside. Add remaining oil to pot and sauté onions, garlic, carrots and celery until onions are softened. Reduce heat to low and add chopped tomato, beef broth, wine and simmer for 10 minutes. Add the elk, rosemary and thyme sprigs. Remove from heat, cover and bake in oven for 3-4 hours or until meat is fork tender. Remove steaks and serve with reduction sauce.