Restaurants›Wild River Grille›Sauteed Elk Medallions Recipe

Sauteed Elk Medallions Recipe

Inspired by Wild River Grille
Time1h
Serves4

port shallot demi-glace, seasonal mushroom blend, cherry tomatoes, delta asparagus, parmesan risotto cake

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat

Sauce

Vegetables

Risotto Cake

Seasoning

Method

Preparation of Risotto Cake

1

Make the Risotto Cakes

In a bowl, combine cooked parmesan risotto, egg, bread crumbs, and parmesan cheese. Mix until well combined. Form into patties and refrigerate for 30 minutes.

Cooking the Elk Medallions

2

Sear the Elk

Heat olive oil in a skillet over medium-high heat. Season elk medallions with salt and pepper. Sear for 3-4 minutes on each side until browned and cooked to desired doneness. Remove from skillet and keep warm.

Preparing the Sauce

3

Make the Demi-Glace

In the same skillet, add chopped shallots and sauté until translucent. Add port wine and let it reduce by half. Stir in the beef demi-glace and simmer until slightly thickened. Adjust seasoning if necessary.

Cooking Vegetables

4

Sauté the Vegetables

In a separate pan, add a little olive oil and sauté the seasonal mushroom blend until golden. Add cherry tomatoes and asparagus, cooking until tender. Season with salt and pepper to taste.

Cooking the Risotto Cake

5

Fry the Risotto Cakes

In the same skillet used for elk, add more olive oil if needed, and fry the risotto cakes until golden brown on both sides. Drain on paper towels.

Plating

6

Serve

On each plate, place a risotto cake, top with elk medallions, and drizzle with port shallot demi-glace. Add sautéed vegetables on the side.