RECIPE:PAN SEARED ELK MEDALLIONS WITH HONEY ROSEMARY BUTTER
- Prep Time: 5 mins
- Cook time: Less than 30 mins
Serves 2
Ingredients
Coarse Sea Salt½ teaspoon
Black Peppercorns¼ teaspoon
Butter1 tablespoon
Honey1 tablespoon
Sprigs of Fresh Rosemary3 sprigs
Unsalted Butter3 tablespoons
Apple Cider Vinegar2 teaspoons
Coarse Sea Salt,as needed
Black Peppercorns,as needed
Cooking directions
Season Elk with salt and black pepper. Preheat a sautéing pan with 1 tablespoons of butter to medium-high heat. Add 2 rosemary sprigs and stir with butter to flavor.
Add Elk medallions and pan sear for 1-2 minutes on each side, spooning some butter from the pan over the medallions. Remove from heat when you have achieved your desired degree of doneness.
Lower heat to medium-low. Add honey and apple cider. Stir in additional butter and remove from heat. Remove the cooked rosemary sprigs.
Serve medallion on a plate. Spoon over some Honey Rosemary Butter and garnish with a fresh rosemary sprig.