WILD GAME RECIPES. Post them. RECIPES ONLY!

[ThinBlueLine]

Originally Posted by Dakota369

Tried this with Deer backstrap steaks, and Elk tenderloins, sublime either way

Ingredients
between 1-1.5 lbs of Meat (Elk tenderloin/Deer Backstrap Steaks)
1-2 tablespoons of fresh Rosemary (if using dried up the qty)
1/3 cup Any port that you like, though the reds are better then the Tawny
1/3 cup of water
1/4 cup of cream (18% or heavier)
1-2 teaspoons of Olive oil depending on the size of your Skillet
1/4-1/2 lb of Mushrooms (any kind you like will work...for best results use Black Morels)


Cut back-strap or tenderloins into 2" thick steaks, and place on a plate (usually 4) Salt pepper both sides however to your tastes, just don't use too much strong spicing as it will detract from the Rosemary allow to rest on the plate while you test the pallet of the port, and cut up and prep everything else...

Put oil in skillet, heat oil to a med/high temp
Once heated, put meat in the skillet spice side down, and cook covered for 2.5 min. Flip meat to other spiced side and cook covered for 3.5 min. Flip meat one last time to original spiced side for 1 min. Take meat off, put on a heavy plate that hold the heat well, cover with tinfoil and set aside.

reduce heat to med low, add rosemary to the drippings in the pan and just to verify at this point double check the quality of the port on your taste buds.....once rosemary has soaked somewhat in the drippings/oil add mushrooms and cook until soft stirring occasionally.

Add Water and well sampled port (1/3 cup of each) to pan and continue to stir while it reduces to about 1/2.

This is a good time to finish off your fixins (salad etc) and to plate your meat

Once reduced, add creme and bring to a light boil. Imediatly upon hitting a light boil, spoon mushrooms and sauce over the plated meat and serve.

I have tried this with onions added at the same time as the mushrooms etc, but have found it really changes the quality of the finished product

This may sound like it takes alot of time but it is really quick once the meat hits the pan start to finish, so much so that I like to have all the sides ready before I start the meat in the pan.

Hope you enjoy

Can not wait to try this, this fall