I must admit, "game" is not my specialty. Perhaps it’s because I was not raised in a family of avid hunters. But because of my fascination with the culinary arts, I am all too aware that beef, pork, lamb, fish and chicken are not the only "quintessential" meats. I am always open to try different foods — you never know what you may be missing if you don’t try them. This past Christmas my brother-in-law sent me a box of elk rib-eyes. The chef in me thought, "Great…something new to try" — and the little girl in me thought "Elk?...isn’t that like a big inflated Bambi?" Fortunately, the chef in me one the battle and I went to work and experimented with my gift.

Pan Seared Elk with Tangy Pepper Sauce

Ingredients:

• 1/2 cup sugar
• 2 large onions, finely chopped
• 2 cups gf Beef Stock
• 1/2 jalapeño pepper, seeded and minced
• 1 Tablespoon dry Vermouth
• 1/4 cup red wine vinegar
• 1 large poblano pepper
• Salt and freshly ground black pepper
• 4 elk rib-eye steaks, about 1 inch thick
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon unsalted butter

Directions:

In a large saucepan, cook the sugar for about 4-6 minutes over medium heat, stirring often until the sugar caramelizes, and turns dark brown in color. Add the onions and jalapeño to the caramel and stir to blend. As the onions release their juices, the will blend into the caramel. Cook until the onions are tender, about 5-6 minutes. Add the beef stock to the onion mixture and bring to a boil over medium high heat. Continue to boil until the sauce has reduced to about 3/4 cups, about 8-10 minutes. Stir in the Vermouth, cook for an additional minute, then remove from heat and set aside.

Meanwhile, preheat the broiler. Place the poblano pepper on a baking sheet. Place the pepper directly under the broiler element. Broil the pepper, turning occasionally, until all sides are blackened. Remove from the oven and transfer the pepper to a bowl. Cover tightly with plastic wrap and let the pepper steam for about 10-15 minutes. When cool enough to handle, remove the pepper and peel off the blackened skin. Remove the stem and the seeds. Coarsely chop the remaining pepper.

Transfer the prepared sauce to a blender or food processor. Process until smooth. While the machine is running add the red wine vinegar and the roasted poblano pepper. Continue to process until smooth. Return the sauce back to the saucepan. Adjust seasonings to taste with salt and freshly ground black pepper. Keep warm over low heat.

Preheat the oven to 350°F. Season the elk steaks generously with salt and freshly ground black pepper. In a large, oven-safe skillet, heat the olive oil and butter over medium high heat. When the pan is hot, add the elk steaks and sear for about 4-5 minutes per side. Transfer the steaks to the oven and continue to cook for about 5-7 minutes (for medium rare) or until the steaks reach the desired doneness.

Remove the steaks from the oven and tent with foil to keep warm. Let the steaks rest for 5 minutes before serving. Serve steaks with the Tangy Pepper Sauce.

Pan-Seared Elk with Sautéed Mushrooms

Ingredients:

• 4 elk rib-eye steaks, about 1 inch thick
• 1/4 cup Worcestershire sauce
• 2 Tablespoons unsalted butter, divided
• 1/2 cup onion, minced
• 1 garlic clove, minced
• 6 oz. cremini mushrooms, sliced
• 1 teaspoon fresh lemon juice
• 1-1/2 teaspoons fresh oregano
• 2 Tablespoons fresh Italian Parsley
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon olive oil
• Salt and freshly ground black pepper

Directions:

Place the elk steaks in a shallow baking dish or in a zip lock bag and add 1/4 cup Worcestershire sauce. Turn the steaks to coat. Cover or seal the bag and refrigerate for 4-6 hours, turning the steaks from time to time.

In a large skillet, heat 1 tablespoon of unsalted butter over medium heat. Add the onion and sauté for 2 minutes. Add the garlic; sauté for 30 seconds. Add the mushrooms; sauté for 3 minutes. Stir in the lemon juice, oregano, Italian parsley and 1 teaspoon Worcestershire sauce. Cook for an additional minute to blend flavors. Adjust seasonings to taste with salt and freshly ground black pepper. Keep warm over low heat.

Meanwhile, preheat the oven to 350°F. Remove the steaks from the marinade. Season the steaks on both sides with salt and freshly ground black pepper. In a large, oven-safe skillet, heat the remaining tablespoon of butter and olive oil over medium high heat. When the pan is hot, add the steaks and cook for 4 minutes per side. Transfer the steaks to the oven let cook for 5 minutes (for medium rare), or until the steaks have reached the desired doneness. Transfer the steaks to a plate and tent with foil to keep warm. Let the steaks rest for 5-10 minutes before serving.

Spoon the sautéed mushrooms over the steaks, garnish with chopped fresh parsley and serve.

Braised Duck with Cranberry Madeira Sauce:

Ingredients:

• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon allspice berries
• 1 Tablespoon chopped thyme
• 1-1/2 teaspoons salt
• 1 duck, cut into 4 pieces: 2 hind quarters and 2 breast halves
• 1/2 cup dried sweetened cranberries
• 1 cup Madeira wine
• 1 Tablespoon sugar
• 1 shallot, thinly sliced
• 1 bay leaf
• 1 cup gf chicken broth
• Salt and fresh ground pepper to taste

Directions:

Place the coriander seeds in a small, dry skillet over medium heat and toast until fragrant. Remove from heat and place in a grinder or mortar along with the peppercorns and allspice berries. Grind all into a coarse powder. Blend in thyme and salt.

Preheat oven to 325 degrees F.

Wash and cut the duck, discarding wings and back. Trim fat from the hind quarters and breasts as much as possible. Place the duck pieces in a baking dish and coat completely with the spice rub. Cover the dish with plastic wrap and refrigerate overnight. Place the cranberries and sugar in a small bowl, stirring until sugar dissolves; then cover with the Madeira and let sit overnight.

Transfer the skillet with the braising liquid to the stove (or if using a casserole, pour it into a saucepan) over medium-high heat and reduce until the liquid thickens to a sauce consistency. Remove bay leaf. Heat the broiler and place duck under just long enough to crisp and brown the skin. Serve the duck covered in sauce.

The lesson learned here is be creative and welcome new culinary challenges. The beauty about food is that there is always something new to try. Discovery is half the fun!

- Glutenfreeda