A great way to prepare naturally lean elk — this recipe is a family favorite from local resident Doris Mayhan.
2 pounds of beef or elk roast or steak 1 tablespoon butter
1/2 large onion, sliced 2 tablespoons flour
3 cloves garlic, minced Water
2 cups Madeira wine Bay leaves, thyme, and parsley
In a large skillet, brown meat on both sides (adding oil if needed), remove from pan. Using the same pan, melt butter then add the onion and sauté until translucent. Stir in garlic during the last minute of cooking the onions. Sprinkle flour over the onion mixture and stir over medium heat until the mixture begins to thicken and brown. Stir in Madeira wine (port wine, sherry or beef broth can be substituted), water and seasonings. Add meat back to the sauce mixture, cover and simmer for approximately
Recipe adapted from “Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.” Copies of this cookbook are available for purchase at the Routt County Extension office. Proceeds benefit the Routt County Fair exhibit hall.