Elk Backstrap with Red Wine Mushrooms
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
2
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Calories
351 kcal
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Course
Main Course
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Cuisine
American
Elk Backstrap with Red Wine Mushrooms
Description
The elk backstrap is dried to encourage a flavorful crust and seasoned simply before being seared in pork lard over medium-high heat. This method develops a crust while keeping the steak tender and juicy, especially when cooked to a medium-rare temperature and rested afterward.
The mushrooms are cooked in the same pan without initial fat to intensify their flavor as they release and reabsorb moisture. Butter and fresh rosemary are added to enrich the mushrooms before red wine is poured in and reduced, concentrating its rich, slightly acidic profile.
This combination results in well-balanced flavors, pairing the game meat’s earthiness with aromatic mushrooms and a wine sauce. It is a sophisticated dish suitable for elegant dinners, where the contrast of textures and flavors can be appreciated.
Ingredients
- 12 oz elk backstrap or venison, moose, antelope, etc
- salt to taste
- black pepper to taste
- 1 tablespoon pork lard
- 8 oz cremini mushrooms sliced
- 1 tablespoon butter salted
- 2 prigs rosemary fresh
- ½ cup red wine
Instructions
- Pat steak dry with paper towels. Season all over with salt and pepper.
- Heat a cast iron skillet over medium-high heat. Once pan is hot but not smoking, add lard and swirl to coat pan.
- Place steak into pan and cook for 4 minutes or until bottom of steak develops a nice crust without overcooking the bottom half of the steak.
- Flip and cook an additional 4 minutes or until internal temperature is 115-120°F for medium-rare. If the sides of the steak looks raw, sear each side for 20-30 seconds.
- Remove steak to a plate to rest for at least 10 minutes. This is arguably the most important step in cooking a perfectly juicy steak.
- While steak is resting, cook mushrooms. Add mushrooms to hot pan. Don't clean the pan before adding the mushrooms. Cook for 3-5 minutes or until the mushrooms release their liquid and reabsorb it.
- Add butter and rosemary sprigs to mushrooms. Stir to melt the butter, about 1 minute.
- Add in red wine and cook for 4-5 minutes, or until wine is reduced and there is a small amount of sauce in the pan. Taste the mushrooms and add salt and pepper if needed. They may already have enough from what was left in the pan from cooking the steak.
- Slice steak into ½" slices and serve with mushrooms on top. If you have any sauce left in the pan, drizzle it over the steak. Enjoy!
Notes
- Drying the steak before cooking ensures a better crust development.
- Use wine not preferred for drinking to enhance this dish's flavor economically.
- Allow mushrooms to release liquid before adding butter to deepen their flavor.
- Rest the steak for at least 10 minutes after cooking for juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 273mg | 11% |
| Potassium | 1211mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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