Here at MacFarlane Pheasants, not only do we produce dressed pheasant for eating, but we also sell various other game meats as well. These include buffalo and ostrich. You can order all of these game meats in our online store at PheasantforDinner.com. Today we would like to share one of our favorite elk recipes.
Elk, similar to pheasant, is a very nutritious option. It is very high in protein and iron, and yet lower in fat, calories, and cholesterol than even chicken or turkey! It can easily replace beef in most recipes, and provides a rich, flavorful meal, as you will soon see!
Elk Steak with Peppers
- 2 8oz Elk Steaks
- ½ large onion
- 1 large green pepper sliced
- 1 cup mushrooms
- ½ cup beef broth (can use fat-free)
- ¼ cup water
- 1 tbsp. cornstarch
Directions
First, you are going to want to salt the elk steaks. Heat a skillet over medium heat. Add and coat with oil and then add steaks. You are then going to want to brown both sides of your steaks. Remove the elk steaks and set aside. Add mushrooms, onion, and your sliced peppers to the skillet and sauté for 3 minutes. At this point, you want to add the broth and the steaks back to the skillet and bring it to a boil. Reduce heat, cover, and simmer for 45 minutes, or until meat is tender. Once again, remove the steaks from the pan, set them aside, and cover them to prevent the meat from getting cold.
In a separate bowl, combine water and cornstarch. Add to the skillet, and stir until the broth has created gravy and has thickened. Pour over your elk steaks and enjoy!