Entree: United States – Rocky Mountain United States (Colorado) – Elk Steak

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 4 elk steaks, approx. 8 oz (225 g) each (total approx. 2 lb / 907 g)
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) olive oil, divided, plus extra for potatoes
- 2 tbsp (28 g) unsalted butter, divided
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (8 g) crushed juniper berries (lightly crushed with a mortar and pestle)
- 1 cup (150 g) pitted fresh or frozen cherries
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or venison stock
- 1 tbsp (15 ml) balsamic vinegar
- 1 tbsp (15 ml) honey
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thickening)
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (1 g) dried rosemary or 1 tbsp (3 g) fresh rosemary, chopped
- 12 oz (340 g) mixed wild mushrooms (shiitake, cremini, oyster), trimmed and sliced
- 1 small shallot, finely chopped (about 1 oz / 28 g)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil (for mushrooms)
- 4 cups (100 g) baby arugula or mixed mountain greens
- 2 tbsp (30 ml) extra-virgin olive oil (for greens)
- 1 tbsp (15 ml) lemon juice (for greens)
- Salt and pepper to taste

Instructions

Short Description:
Pan-seared or grilled elk steaks finished with a Colorado-style berry reduction made from juniper berries and cherries, served with rosemary roasted fingerling potatoes and sautéed wild mushrooms for a complete mountain entrée.

Regional Notes:
This Colorado Rocky Mountain version highlights lean elk steaks cooked quickly and paired with a tart-sweet reduction using local flavors—crushed juniper berries and cherries—reflecting game-friendly mountain fruit. Sides are simple, rustic potato and mushroom preparations common to Rocky Mountain lodge cuisine.

1. Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 2 tbsp (30 ml) olive oil, rosemary, 1 tsp (5 g) kosher salt, and 1/2 tsp (1 g) black pepper. Spread on a rimmed baking sheet cut-side down and roast until golden and tender, about 25–30 minutes, turning once halfway.
2. While potatoes roast, prepare the berry reduction: in a small saucepan over medium heat, melt 1 tbsp (14 g) butter and add the minced garlic and chopped shallot; sweat until softened, about 2 minutes.
3. Add crushed juniper berries and cherries to the pan; stir 30 seconds to release aromas. Pour in 1/2 cup (120 ml) red wine and 1/2 cup (120 ml) beef or venison stock. Bring to a simmer and reduce by about half, 8–10 minutes.
4. Stir in 1 tbsp (15 ml) balsamic vinegar and 1 tbsp (15 ml) honey. If you want a thicker sauce, whisk in the cornstarch slurry and simmer 1–2 minutes until glossy. Taste and season with a pinch of salt and black pepper. Keep warm over the lowest heat.
5. Pat elk steaks dry with paper towels and season both sides with remaining 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper.
6. Heat a heavy cast-iron skillet or grill over high heat until very hot. Add 1 tbsp (15 ml) olive oil and when shimmering, sear steaks 2–3 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C), adjusting time for thickness and preferred doneness. During the last 30 seconds, add the remaining 1 tbsp (14 g) butter to the pan and baste the steaks.
7. Transfer steaks to a cutting board and tent loosely with foil; rest 6–8 minutes. While steaks rest, return pan drippings to the sauce if using the same skillet, scraping browned bits into the reduction for extra flavor.
8. Meanwhile, sauté mushrooms: in a medium skillet over medium-high heat, add 1 tbsp (15 ml) olive oil. Add sliced mushrooms and cook without stirring for 2 minutes to develop color, then stir and cook 3–4 more minutes until tender and browned. Add 1 tbsp (15 ml) lemon juice, a pinch of salt and pepper, and finish with any remaining butter if desired.
9. Toss baby arugula or mixed greens with 2 tbsp (30 ml) extra-virgin olive oil, 1 tbsp (15 ml) lemon juice, and a pinch of salt and pepper; keep lightly dressed.
10. To serve, divide potatoes and mushrooms among 4 plates. Slice elk steaks against the grain and place atop the potatoes. Spoon 1–2 tbsp (15–30 ml) of the cherry-juniper reduction over each steak and serve the dressed greens alongside.
11. Optional: garnish with a few whole cherries or a light sprinkle of crushed juniper for visual appeal. Serve immediately.