Elk Backstrap with Brandy, Orange and Leeks
This recipe calls for brandy – so I have to say this: CAUTION! WARNING! DANGER! Adding alcohol to a hot pan or anywhere near an open flame WILL cause the alcohol to ignite. Be very careful. Keep your face, curtains and anything you don’t want to set on fire away from the pan.
Elk Backstrap with Brandy, Orange and Leeks
Ingredients
- 1 lb elk backstrap trimmed of all gristle and silver skin
- olive oil
- salt and pepper
- 2 teaspoons olive oil
- 1/4 cup brandy
- 1 cup leeks rinsed and thinly sliced
- the rind from 1 orange cut into pieces (use vegetable peeler to remove the orange part only, not the white pithy part)
- 2 garlic cloves thinly sliced
- 2 tablespoons butter
Instructions
- Rub backstrap with olive oil, salt and pepper. Allow to rest at room temperature for 30 minutes. Heat olive oil in a medium skillet over medium-high heat. Add elk and brown on one side, about 3 minutes. Read CAUTION! below.
- CAUTION! WARNING! DANGER! Adding alcohol to a hot pan or anywhere near an open flame WILL cause the alcohol to ignite. Be very careful. Keep your face, curtains and anything you don’t want to set on fire away from the pan.
- Remove pan away from heat and add brandy, leeks, orange peel and garlic. Cook for 3 – 4 minutes more or until meat is rare to medium-rare. Remove meat and allow to rest for a few minutes. Add remaining brandy – SEE CAUTION! ABOVE. Cook for 2 minutes. Remove pan from heat and whisk in butter until melted. Slice backstrap into 1/4-inch thick medallions and spoon leek mixture over.