philthy
Active Member
- Messages
- 596
OK Guys,
I had a "madman in the kitchen" moment this afternoon and woud love for you all to tweak this recipe! I used elk shoulder from the small bull I took last weekend here in NM, but it would have been better with tenderloin (oh yea!) or backstrap. It'll probably be pretty good with duck, quail or even pork tenderloin? I made it with sliced baby bella mushrooms, onion and three jalapenos, plus some pasta. Total time to make was about 45 minutes, but it'll be quicker if I would have sliced and diced beforehand. Let me know what you would do different!
Here's the recipe I came up with:
1 lb elk medallions, steak or backstrap
13 oz can artichoke hearts, drained and sliced in half, lengthwise
3 tablespoons capers
? cup sun dried tomatoes
2 green onions, finely sliced
3 tablespoons olive oil
? stick butter
1 cup Riesling wine
1 tablespoon lemon juice
Salt and pepper to taste
Heat the olive oil and butter to medium hot. Salt and pepper meat, sear both sides, then lower heat to medium low. Add artichokes, capers and tomatoes, cover and simmer 10 minutes, turning the meat every 5 minutes. Add Riesling, lemon juice and green onions, simmer uncovered an additional 5 minutes or until sauce thickens and onions are wilted. Serve with pasta, asparagus, etc.
Please let me know how you'd change it. I'm looking to end up with an awesome recipe and this is only the first step.
Phil
I had a "madman in the kitchen" moment this afternoon and woud love for you all to tweak this recipe! I used elk shoulder from the small bull I took last weekend here in NM, but it would have been better with tenderloin (oh yea!) or backstrap. It'll probably be pretty good with duck, quail or even pork tenderloin? I made it with sliced baby bella mushrooms, onion and three jalapenos, plus some pasta. Total time to make was about 45 minutes, but it'll be quicker if I would have sliced and diced beforehand. Let me know what you would do different!
Here's the recipe I came up with:
1 lb elk medallions, steak or backstrap
13 oz can artichoke hearts, drained and sliced in half, lengthwise
3 tablespoons capers
? cup sun dried tomatoes
2 green onions, finely sliced
3 tablespoons olive oil
? stick butter
1 cup Riesling wine
1 tablespoon lemon juice
Salt and pepper to taste
Heat the olive oil and butter to medium hot. Salt and pepper meat, sear both sides, then lower heat to medium low. Add artichokes, capers and tomatoes, cover and simmer 10 minutes, turning the meat every 5 minutes. Add Riesling, lemon juice and green onions, simmer uncovered an additional 5 minutes or until sauce thickens and onions are wilted. Serve with pasta, asparagus, etc.
Please let me know how you'd change it. I'm looking to end up with an awesome recipe and this is only the first step.
Phil
