Black Pepper Crusted Elk on Cheese Grits
- Gourmet Backpacking Food Company Launches Kickstarter to Fund New Flavors - April 4, 2023
- YETI Recalls Almost 2 Million Coolers and Cases - March 11, 2023
- The Best Venison Steak au Poivre - February 27, 2023
I was able to come across some Elk meat while visiting family in Wyoming. I received a back hind leg of Elk. This section will yield several cuts of meat. This includes ground meat for burgers, a roast for the smoker, sausage meat, and some steaks. The whole ride back I thought about what dishes I would prepare with the meat and this dish is one such result. This recipe is similar to a dish you might find in a restaurant versus my past campfire cuisine. You can play around with the ingredients to get the exact flavor you crave. This seemed the proper combination of ingredients on the day that I prepared this dish.
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Try our Delicious Wild Fish and Game Spice Blends!
Black Pepper Crusted Elk on Cheese Grits
Course: DinnerCuisine: American4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- Cheese Grits
4 servings 4 prepared grits
3 cups 3 medium white cheddar cheese, finely grated
¼ cup whole milk
- Woodear Bechamel Sauce
1 1 shallot, minced
2 large 2 Woodear mushroom bunches (or a substituting mushroom), roughly diced
1/3 cup 1/3 all-purpose flour
¼ cup room temperature butter
2 2 ¼ cups room temperature whole milk
1 tablespoon 1 garlic powder
2 tablespoons 2 salt
- Black Pepper Crusted Elk
1 lb 1 Elk meat, cubed
2 tablespoons 2 freshly ground black peppercorns
1 tablespoon 1 salt
1 tablespoon 1 oil or butter
4 4 thyme sprigs
Preparation
- White Cheddar Cheese Grits
- Cook the grits following the instructions on the package
- Combine the warm grits, finely grated cheese, and the whole milk
- Thoroughly mix with a wire whisk
- Woodear Bechamel Sauce
- Sautee the mushrooms and shallots in the butter until the mushrooms are tender in a large saute pan
- Stir in the flour, salt, and garlic powder
- Continue to stir until the flour begins to brown
- Slowly whisk in the milk and continue to whisk until the sauce begins to thicken
- The sauce should be as thick as a white gravy
- Once the optimal thickness has been reached, remove it from the pan to prevent overcooking
- Black Pepper Crusted Elk
- Heat a large Cast Iron Skillet on high heat
- Add oil or butter
- While heating the skillet, coat the Elk in the ground black pepper and sprinkle with salt
- Once the pan begins to smoke, add the coated Elk meat and Thyme sprigs
- Quickly sear the meat on each side
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Eat More Wild Game
Looks oh so good. Will be trying this, thanks!