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Elk steak (elgstek): recipe illustration
Meat

Elk steak (elgstek)

An elk steak, lean red meat with an intense, gamey flavor. Traditionally served in autumn, during hunting season, with a red wine sauce and lingonberries.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the red wine, oil, thyme and bay leaf, then marinate the meat for 2 hours in the fridge.
  2. Drain the steaks, pat them dry and season with salt and pepper.
  3. Heat the oil and butter in a thick pan over high heat until the butter foams.
  4. Sear the steaks for 2 minutes per side for a rare to medium-rare center, then keep warm.
  5. Sauté the chopped shallot for 1 minute, deglaze with the leftover marinade and reduce by half.
  6. Add the stock, lingonberries and mustard, simmer for 4 minutes, then stir in the cream off the heat.
  7. Coat the steaks with the sauce and serve right away with the potatoes and cabbage.

Variations and tips

Juniper sauce. Add a few crushed juniper berries during the reduction for a more resinous note.

With what you can find here. Replace the elk with venison or well-marbled beef steak; the recipe stays the same.

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Original Ecomely recipe.