As avid hunters know, elk meat is one of the sweetest of all wild game. For those of us who do our hunting in the aisles of the grocery store, elk meat is beginning to be available for purchase. Give it a try. We’re sure you will soon make this a regular meal at your Paleo table.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 4 elk tenderloin medallions, 4-6 ounces each
• 1 small onion, chopped
• 1 cup diced cremini mushrooms
• 1 shallot, thinly sliced
• 1 cup chopped Rainier or Bing cherries
• ½ cup red wine
1. In a cast iron skillet, heat 1 tablespoon of the olive oil over medium flame. Add medallions and cook for three minutes on each side. Remove from pan and tent with foil.
2. Add the remaining tablespoon of oil to pan. Place onion, mushrooms, and shallot in pan and sauté for five minutes. Add the cherries and continue cooking for five minutes.
3. Turn flame to high and add wine. Scrape browned bits from bottom of pan and cook for two minutes to reduce liquid. Top steaks with cherry mixture.
