Echo lake elk steaks with green peppercorn sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Elk Venison Steaks 1\" Thick |
| 3 | eaches | Cloves Garlic Or To Taste |
| 4 | tablespoons | Unsalted Butter |
| ¼ | cup | Whole Green Peppercorns |
| 2 | tablespoons | Virgin Olive Oil |
| 1 | x | Salt & Pepper To Taste |
| 1 | x | Salt & Pepper To Taste |
| 1 | tablespoon | Cognac |
Directions
GREEN PEPPERCORN SAUCE
Wash steaks and pat dry. Carefully trim away all visible fat. Combine garlic and olive oil. Pour over steaks and marinate, refrigerated, for 2 to 4 hours. Season steaks with salt and freshly ground pepper.
Broil 5 - 7 minutes per side or until meat has only a hint of pink.
Serve with GREEN PEPPERCORN SAUCE.
GREEN PEPPERCORN SAUCE: ~---------------------- In small sauce pan, melt butter and stir in remaining ingredients. Heat to boiling, stirring occasionally. Note: ~---- Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce.
From the CREME DE COLORADO COOKBOOK by the Junior League of Denver Submitted By LAWRENCE KELLIE On 03-17-95