Ingredients: |
Ingredients: 1-1/2 lbs. trimmed elk sirloins or tenderloin, cut into 2 x 1 x 1 strips
1/2 cup scallions, thinly sliced
2 tbsp. dark soy sauce, or regular sauce plus 1 tsp. sugar
5 tbsp. extra virgin olive oil
2 tbsp. lemon juice, freshly squeezed
2 cloves garlic, minced
Freshly ground pepper
1/2 tsp. crumbled whole dried thyme leaves
1 lb. Portobello mushrooms
Salt
1 cup rich beef stock
1 cup dry white French vermouth
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Directions: |
Directions:In a bowl, combine the elk, scallions, soy sauce, 3 tbsp. of the olive oil, lemon juice, garlic, pepper and thyme. To marinate, cover and refrigerate two hours or longer. Remove mushroom stems and save them for another use. Slice the caps about 1/2 thick. Heat the remaining 2 tbsp. olive oil in a large skillet over medium-high heat. Add the mushrooms and stir well. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms are tender, about 5 minutes. Remove the mushrooms and any liquid from the pan and set aside. Place the pan over medium-high heat and add about half the elk with any marinade that adheres to it. Separate the elk pieces, so they dont steam as they cook. For rare or medium-rare, brown on all sides for about 2 minutes total. Remove from the pan and keep warm. Repeat with the remaining elk. Pour off any fat remaining in the skillet, leaving any browned bits of meat. Add the beef stock and vermouth and return pan to medium-high heat. Stir well, scraping the bottom of pan with a wooden spoon until the liquid is reduced and slightly thickened. Decrease heat to medium or medium-low. Add the mushrooms and cook for a few seconds, while stirring, then add the elk with any juices and cook briefly, continuing to stir, until the meat is heated throughout. Serve immediately. Yields 4 servings. |
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