Elk/Venison steaks w/mushrooms and mustard Marsala sauce

Simple cooking with the simple ingredients and easy technique can make for an extraordinary and flavorful meal. It’s a winning combination for anyone who enjoys wild game cuisine. Prep time took me just under 15 minutes and the cook time to plating time was another 15 minutes in total.

I suppose you could call this Wild Game Cuisine in 30 minutes flat!

Elk or Venison steaks with mushrooms and mustard Marsala sauce

    6 – 1/4inch thick elk or venison steaks
    4 tablespoons butter
    2 tablespoons olive oil
    1 tablespoon Dijon mustard
    ½ cup diced white onion
    1 cup sliced mushrooms
    ¼ cup Marsala wine
    Salt and pepper

1) Take steaks and rub a light coat of olive oil on both sides. Add fresh cracked pepper, kosher salt and set aside for 30 minutes to be sure to bring to room temperature.

2) Heat cast iron skillet over medium-high heat. When the pan is hot, sear the elk steaks for about 1-2 minutes on one side. Turn steaks and cook another 1-2 minutes. Steaks will be medium rare. Remove from heat and allow resting for 3-5 minutes. (It is very important to try not to overcook your wild game. While your game rests – it will continue to cook. Thicker pieces of meat will need more time to cook but thinner slices need much less.)

3) Add butter to the cast iron skillet over medium-high heat. Add diced onion and sliced mushrooms and cook for about 5 minutes being sure to turn so not to burn. Add 1tablespoon Dijon mustard and ¼ cup Marsala wine to onions and mushrooms.  Turn heat to low and simmer for another 5 minutes or until sauce thickens.

4) Plate your elk or venison steaks and top with a heaping spoonful of mushroom marsala sauce. Add a few slices of crusty French bread or whole grain bread and enjoy!

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