Barbeque Elk Steaks with Mushrooms
 Ingredients
Serves four to six
This recipe could also be prepared using
a barbeque.
- 4-6 elk chops (medallions, round steaks or hind
steaks also work.)
- Salt and pepper to taste
- 3 tbsp clarified butter or vegetable oil
- 1 tbsp chopped shallot
- ½ lb. sliced fresh mushrooms
- 1 cup of dry sherry
- ½ cup heavy cream or low-fat yogurt
 Preparation
Preheat 1 large skillet. Season the
steaks with salt and pepper. Pour butter or oil into
skillet and add steaks immediately. Brown on one side
and turn over. Cook to desired doneness (preferably rare
to medium rare). Transfer to platter and keep warm.
Add shallots and mushrooms to skillet.
Sauté, stirring until mushrooms go limp.
Add wine and continue cooking over high heat until most of juice has evaporated.
Add cream while stirring and cook down until it thickens. Pour over steaks.
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