Black Iron Seared Elk Medallions

In Carnivores Kitchen by RMEFLeave a Comment

Cast iron skillets have been around for centuries, often considered one of the first over-fire cooking tools. They come in various forms—hanging, standing and flat-bottomed. Their simplicity, density and durability have kept them around.

When it comes to cooking lean wild game, the heat-retention of cast iron speeds up the cooking process and in turn helps the meat retain internal moisture.
For this dish, start by roasting some mushrooms, which we will turn into a stew, or for the Francophiles, a ragout.

Roasted Wild Mushroom Ragout
2-3 lbs assorted, washed, uniformly cut fresh mushrooms—crimini, portabello, oyster, morel, chanterelle, etc.
2-3 shallots or green onions chopped fine
2-3 cloves of fresh garlic, minced
salt and pepper to taste
splash of olive oil
splash of bourbon

Place all these ingredients in a mixing bowl and toss to blend. Then place on a sheet pan and put in a 375°F pre-heated oven for 10-15 minutes or until all the moisture has evaporated. Remove from oven and set aside.

Black Iron Seared Elk Medallions

1-2 lbs elk medallions from the back straps, top sirloin or top round, trimmed of all silver skin and preferably dry-aged to get an incredibly mild, tender result
your favorite dry rub
2-3 tbsp olive oil
Salt and pepper to taste

Skillet sauce
2 tbsp butter
1 onion sliced
1 tbsp minced garlic
splash of bourbon
½-pint heavy cream
salt and pepper to taste

Cut the medallions one to two inches thick, brush with some oil and season with your rub. Pre-heat your black iron skillet to very hot. Add the olive oil and then the medallions. Be sure to not to crowd the skillet. Quickly sear the meat on both sides, then remove. Finish the remaining medallions. When all the medallions are seared, add the butter to the skillet. Sauté the garlic and onions until wilted then add the mushrooms; stir to remove any residue in the pan. Deglaze the pan with the bourbon, then add cream. Lower the heat to medium and simmer for a couple of minutes. Just before you’re ready to eat, add the medallions to the simmering ragout just to reheat. Do not overcook! Serve this hearty, flavorful dish with mashed potatoes or risotto and plenty of crusty bread to soak up all the liquid goodness.

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