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Elk steak with berry reduction served with vegetables.
Perfectly seared elk meat served with a rich forest fruit sauce

Pan-seared elk steak with berry reduction

Author: Flavelo
Recipes Main Courses
Elk (Wapiti) meat is the king of red meats: lean, iron-rich and deeply flavoured. Since it contains almost no fat, it is very easy to dry out, so quick, high-heat searing is its best friend. The tartness of berries and a sweet reduction (boiled down sauce) are classic accompaniments that counterbalance the mineral nature of game meat.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 420 kcal
🌍 Cuisine Game / Fine Dining

Ingredients

Equipment Needed

  • Heavy-based frying pan (preferably cast iron)
  • Tongs
  • Kitchen foil (for resting)

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide (in wine/vinegar)

Instructions

1 ✓

Take the meat out of the fridge 30 minutes before cooking. Pat dry, season with salt and pepper.

Tip: Cold meat cools the pan and steams rather than searing. Wet meat also doesn't brown (inhibition of Maillard reaction).
2 ✓

Heat the pan with oil until smoking hot. Place the meat in.

Tip: A sizzling sound indicates the correct heat.
3 ✓

Sear for 3-4 minutes per side without moving, until it gets a dark brown crust.

Tip: Do not pierce with a fork, or juices will escape.
4 ✓

Remove the meat, place on a plate, and cover loosely with foil for 10 minutes.

Tip: During resting, fibres relax, and meat juices that fled to the centre during cooking redistribute (juiciness).
5 ✓

Pour the wine into the hot pan (don't wash it!) and scrape up the browned bits.

Tip: Flavours cooked out of the meat form the base of the sauce.
6 ✓

Add the fruit, honey, vinegar, thyme. Reduce by half.

Tip: Reduction thickens the flavours.
7 ✓

Remove from heat and whisk in the cold butter.

Tip: Cold butter emulsifies the sauce (monté au beurre), giving it shine and creaminess.
8 ✓

Slice the meat across the grain and drizzle with the sauce.

Tip: Cutting across the fibres results in a softer bite.

Recipe FAQ

How well should I cook it?
Game meat must not be overcooked! Medium-rare is the goal, that's when it is most tender. If cooked well-done, it becomes tough and dry.

Ingredients

  • 600 g Elk steak (Wapiti or Red deer)
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 2 tbsp Olive oil
  • 150 g Mixed berries (raspberry, blueberry, blackberry)
  • 100 ml Dry red wine
  • 1 tbsp Honey
  • 1 tbsp Balsamic vinegar
  • 30 g Butter (cold)
  • 2 sprigs Fresh thyme