Elk with Lemon and Garlic Sauce

Anyone who pays much attention to my recipes knows that I have a thing for cooking fish and game with garlic and alcohol. They all just seem to go well together. I also prefer simple, rather than complicated recipes and try to get by with as few ingredients as possible. The following recipe fits the above criteria. Do remember to take a few extra minutes to carefully trim your elk and remove all fat, gristle and silver skin.

Elk with Lemon and Garlic Sauce


  • 2-2 1/2 pounds elk loin or any hindquarter cuts cut into 2-inch cubes
  • salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 tablespoons butter cut into 6 equal pieces
  • 8-12 garlic cloves thinly sliced
  • 1 tablespoon brown sugar
  • 1/3 cup dry white wine
  • juice of 1 lemon


  • 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.

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