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Title: Echo Lake Elk Steaks with Green Peppercorn Sauce
Categories: Game
Yield: 4 Servings
| 4 | Elk steak; 1" thick | |
| 3 | Garlic clove; or to taste | |
| 2 | tb | Virgin olive oil |
| 1 | Salt & pepper; to taste | |
| GREEN PEPPERCORN SAUCE | ||
| 4 | tb | Butter, unsalted |
| 1/4 | c | Whole green peppercorns |
| 1 | Salt & pepper; to taste | |
| 1 | tb | Cognac |
Wash the steaks and pat dry. Carefully trim away all visible fat.
Combine the garlic and olive oil. Pour over steaks and marinate, refrigerated, for two to four hours. Season the steaks with salt and freshly ground pepper. Broil five to seven minutes per side or until meat has only a hint of pink. Serve with GREEN PEPPERCORN SAUCE.
GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter and stir in the remaining ingredients. Heat to boiling, stirring occasionally.
Note: Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce.
FROM CREME DE COLORADO COOKBOOK BY THE JUNIOR LEAGUE OF DENVER, INC.
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