Elk Round Steak: A Hunter’s Feast

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Elk Round steak: A Fusion of Flavors

Imagine a symphony of flavors, a culinary dance where the rugged elegance of the American West meets the refined sophistication of European cuisine. This is the essence of our dish, a tantalizing fusion that transforms a humble elk round steak into a masterpiece.

Ingredients:

Herb Crusted Eye of Round with Red Wine Reduction
Herb Crusted Eye of Round with Red Wine Reduction

Image Source: ctfassets.net

2 pounds elk round steak, trimmed

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 pound fresh mushrooms, sliced
  • 1/2 cup heavy cream

    • Preparation:

    1. Season the Steak: Generously season both sides of the elk round steak with salt and pepper.
    2. Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until a golden brown crust forms.
    3. Sauté the Aromatics: In the same skillet, add the onion and garlic. Sauté until softened and fragrant.
    4. Deglaze the Pan: Pour the red wine into the skillet, scraping up any browned bits from the bottom.
    5. Simmer the Sauce: Add the beef broth, Dijon mustard, thyme, and rosemary to the skillet. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
    6. Add the Mushrooms: Stir in the sliced mushrooms and cook for 5-7 minutes, or until they are tender.
    7. Finish the Sauce: Stir in the heavy cream and cook for an additional 2-3 minutes, or until the sauce has thickened and is creamy.
    8. Rest and Slice: Remove the steak from the skillet and let it rest for 10 minutes. Slice the steak against the grain.
    9. Plate and Serve: Pour the mushroom sauce over the sliced steak and serve immediately.

    Total Time: Approximately 1 hour

    Serving Ideas:

    Classic Pairing: Serve with roasted root vegetables like potatoes and carrots, and a side of steamed asparagus.

  • Modern Twist: Pair with a creamy polenta and a drizzle of truffle oil.
  • Global Fusion: Serve with a side of couscous or quinoa, and a dollop of Greek yogurt.

    • Cultural Influences:

    This dish is a harmonious blend of American and European culinary traditions. The elk, a symbol of the American West, is elevated by the rich, savory flavors of classic French cuisine. The red wine reduction and creamy mushroom sauce are hallmarks of European cooking, while the bold seasoning and hearty ingredients pay homage to American culinary traditions.

    As we savor this culinary masterpiece, we embark on a journey through time and culture. Each bite is a testament to the power of food to connect us to our heritage and to inspire innovation.