Red Wine Glazed Filet of Elk, Root Vegetable Puree, Roast Black Pepper Salt

There is a bit of alcohol in this recipe, but don't worry you won't get intoxicated. The alcohol will burn off in the frying pan. Although, if the wine or port never make it to the frying pan then you might feel a bit wobbly. Dan glazes the elk to perfection in this recipe then pairs it with vegetable that we're sure the elk would love to get it's hooves on. Here is a dish sure to impress any guest or maybe just yourself.


Red Wine Glazed Filet of Elk Ingredients:
• 4 elk steaks
• 1 L venison or elk stock
• ½ bottle red wine
• 1 glass port
• 3 juniper berries
• 5 peppercorns
• 4 sprigs thyme
• 1 shallot, peeled and cut in ½
• Salt

Puree Ingredients:
• Selection of seasonal root vegetables peeled where appropriate and cut into 1 inch dice
• Salt
• Olive oil
• Whipping Cream

Salt & Pepper Ingredients:
• 4 tbsp sea salt
• 10 black peppercorns, toasted in dry pan


Red Wine Glazed Filet of Elk Instructions:

• In a saucepan place stock, red wine, port, black peppercorns, juniper berries, shallot and thyme. Reduce down until ¼ of its original volume. Strain and reserve.
• Season elk steaks with salt and pan fry in a hot pan on both sides until cooked to medium rare. Remove and set aside to rest.
• Add reserved liquid to pan and allow to reduce by a further ½ deglazing the pan over a high heat.
• Add the steaks back to the pan and move around, turning over until fully glazed – this should be over a high heat and very fast.
• Remove to rest.

Puree Instructions:

• On a baking sheet place root vegetables and cover in salt and olive oil.
• Roast vegetables in a hot oven allowing them to caramelize slightly until soft and slightly browned. Allow to cool.
• Blend in a blender with enough whipping cream to form a thick, smooth puree.
• Season with salt if needed.

Salt & Pepper Instructions:

• Toast black peppercorns in a dry pan.
• Grind salt and peppercorns in pestle and mortar.


• Re-heat puree and place on 4 serving dishes. Slice elk over top and finish with small pinch black pepper & salt.

More Recipes from DAN