Season meat with a little salt and lots of pepper. Let stand for 30 minutes to 1 hour. Heat oil in a large skillet over high heat. Add elk and sear evenly on all sides, but not past rare! Reduce heat to medium and then add 2 tablespoons of the butter, garlic and brown sugar. Cook for 3 to 4 minutes. Increase heat to medium-high, then add wine while scraping pan with a wooden spoon. Return elk to pan, cook to medium-rare while reducing wine to about 2 tablespoons. Add lemon juice and remove pan from heat. Whisk in remaining butter, 2 to 3 pieces at a time until melted. Season with salt and pepper and serve.