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Elk Steak with Green Peppercorn Sauce

Elk Steak with Green Peppercorn Sauce

Prep Time:  Marinate Overnight  |  Cooking Time 1 hour  |  Servings: 4

Recipe Comments:
Because of lack of fat steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat. Serve with vegtables and rice.

Recipe Instructions:
Trim any visible fat from the steaks. In a glass bowl add oil and garlic to steaks, Marinate in refrigerater overnight.

Season the steaks with salt and freshly ground pepper. Grill or broil about five-six minutes per side, depending on the heat level of the grill. Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready. 

In a small saucepan, melt the butter and oil over high heat until hot but not smoking. Saute onion, until tender, about 30 sec. Add vinegar and wine, cook while scraping bottom of pan to dissolve residue. Keep simmering until sauce reduces by about half, 2 to 3 min. Add stock and mustard cook stirring frequently until reduced by about half, 4 to 6 min. Remove from heat, stir in peppercorns and correct sea soning. 

Drizzle sauce over steaks. 


  • 4 elk steaks (1) 
  • 2 cloves garlic, minced 
  • 2 Tablespoons vegetable oil 
  • salt & pepper to taste


  • 1 teaspoon butter 
  • 1 teaspoon vegetable oil 
  • 1/2 small red onions, finely diced 
  • 1/4 cup balsamic vinegar 
  • 1 cup red wine 
  • 1 cup beef stock 
  • 2 tablespoons grainy mustard 
  • 1/4 cup green peppercorns, rinsed 
  • salt & pepper 


Recipe Submitted by:  Executive Chef Robert Gamble of the Janesville Country Club


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