When the weather chills and many cant go outside to cook a delicious wild game steak, here is a recipe that will keep your body warm and your tummy full.
I used Elk steaks but have repeated this recipe with deer and antelope and it is just as delicious.
This sweet blend of apples, brown sugar, maple syrup and whiskey elevates any cut of meat. I served mine over a bed of wild rice.
Apple Whiskey Glazed Elk Steaks with wild rice
3 pounds Elk Steaks
1/3 cup finely chopped onion
2 cloves garlic crushed
1 tablespoons apple cider vinegar
1 ½ tablespoons dark brown sugar
3 tablespoon maple syrup
3 ounces apple whiskey or plain whiskey
8 ounces chicken broth or stock
4 ounces apple cider or apple juice
2 medium apples peeled and sliced thin
4 tablespoons butter
2 tablespoons flour plus ½ cup flour on side
Corn or vegetable oil (do not use olive oil)
Heat oil in frying pan on medium high heat
Mix pepper and salt to ½ cup flour
Lightly flour Elk steaks and fry until cooked browned, turn meat and repeat on opposite side. Cook to med-rare or medium
Remove meat from pan and set aside letting rest
Leave oil in pan and sauté onions until soft
Add garlic and sauté another one minute
Add apple cider vinegar and brown sugar, cook two minutes stirring often until sugar is dissolved
Add whiskey, maple syrup, chicken broth or stock and apple cider or apple juice bring to boil
Stir in apple slices, continue to boil; cook 5 to 8 minutes until apples are soft.
Reduce heat to low
Slowly stir in two tablespoons of flour from dredge and 4 tablespoons of butter
Cook on low until sauce starts to thicken
(Adding more flour if needed)
Season with salt and pepper to taste
Serve atop wild rice.
From Field To Plate
The Wild Chef