PAN SEARED ELK MEDALLIONS WITH HONEY ROSEMARY BUTTER
PAN SEARED ELK MEDALLIONS WITH HONEY ROSEMARY BUTTER
INGREDIENTS
Coarse Sea Salt ½ teaspoon
Black Peppercorns ¼ teaspoon
Butter 1 tablespoon
Honey 1 tablespoon
Sprigs of Fresh Rosemary 3 sprigs
Unsalted Butter 3 tablespoons
Apple Cider Vinegar 2 teaspoons
Coarse Sea Salt, as needed
Black Peppercorns, as needed
LET'S GET COOKING!
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.