Elk Chasseur

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Ingredients

  • 4 servings
  • 4 5-6 oz sirloin elk steaks
  • ½ c flour
  • ½ tsp salt
  • ½ tsp pepper
  • 5 strips bacon, diced
  • 1-2 shallots, minced fine
  • 5-6 button mushrooms, sliced
  • 2 c port wine
  • 1 bunch green onions, chopped
  • 1 tomato, diced
  • ¼ - ½ c instant brown gravy mix, to taste
  • Salt and pepper, to taste

Instructions

  1. Lightly sprinkle steaks with salt and pepper on both sides, then dredge in flour. Set aside. Add diced bacon to a sauté pan and cook on low heat until all fat is rendered. Turn heat up and sear steaks in bacon fat on both sides and then remove and set on a sheet pan. Put the steaks in oven at 300 for about 15-20 minutes. Add shallots to beacon in sauté pan, and lightly cook, until translucent, then add mushrooms and sauté for 1-2 minutes until soft. Add a little more flour and stir until all flour is absorbed. Add port and stir to get any bits off bottom of pan. Add gravy mix and stir. If mixture becomes too thick add a little water to thin. To finish sauce add green onions and tomatoes and salt and pepper to taste. When steaks have reached desired doneness, add them back to the sauce.