Pan Roasted Elk Recipe

Prepare meat

Pat the elk loin dry with paper towels. Trim any silver skin or large bits of fat so the meat lies evenly. If the loin is very thick, butterfly to an even thickness of about 1 to 1¼ inches or pound gently between plastic wrap to even thickness.

Bring the elk to room temperature for 20–30 minutes before cooking. This helps ensure even cooking.

Season both sides generously with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Press the seasoning into the meat so it adheres.

Heat pan

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat and let it heat for 2–3 minutes until very hot but not smoking.

Add the olive oil and 1 tablespoon of the butter to the hot pan and swirl to coat.

When the butter foams and the pan is shimmering, add the elk loin. Sear without moving for 2–3 minutes to form a deep brown crust. Flip and sear the second side 2–3 minutes. For a 1–1¼ inch loin, this should reach rare–medium-rare (internal temp ~120–125°F / 49–52°C). Adjust time slightly for thickness and desired doneness.

Add the remaining 1 tablespoon butter, shallot, smashed garlic, thyme sprigs, and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the elk repeatedly with the melted herbed butter for 30–60 seconds to build flavor and finish the crust.

Use an instant-read thermometer to check internal temperature. Remove the elk from the pan 5°F (3°C) below your target temperature (it will carryover cook). Transfer the meat to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.

Make pan sauce

While the meat rests, keep the skillet on medium heat. If the pan has an excessive amount of fat, spoon off all but about 1 tablespoon. Add the sliced shallot (if you removed it with the meat, sauté now) and cook 30–45 seconds until translucent.

Pour in the red wine (or stock) to deglaze, scraping up the browned bits from the bottom of the pan with a wooden spoon. Simmer briskly for 1–2 minutes to reduce slightly and concentrate flavor.

Add the demi-glace (or reduced stock) and continue to simmer 1–2 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.

Remove the pan from heat and whisk in the cold cubed butter a little at a time to emulsify and enrich the sauce. Stir in the lemon juice if using, to brighten the sauce.

Slice the rested elk against the grain into ¼–½ inch slices. Spoon the warm pan sauce over the slices or serve on the side. Garnish with a fresh thyme sprig if desired.