Skip to main content Skip to main content

Elk Parmesan with Zucchini and Leeks Recipe

Tender elk medallions are covered in marina sauce and freshly melted mozzarella cheese on a bed of garden zucchini ribbons and sweet leeks.

Elk Parmesan with Zucchini and Leeks Recipe
Garnish this delicious Elk Parmesan with Zucchini and Leeks Recipe with fresh chopped chives and basil. (Photo courtesy of NevadaFoodies.com)
Print Recipe

Serves: 4-6
Prep time: 15 minutes
Cook time: 45 minutes


Ingredients:

  • 8-10 elk backstrap medallions (1/4 inch thick)
  • 1 cup plain breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 4 zucchini peeled into ribbons
  • 1 large leek chopped
  • 1 garlic clove chopped
  • 4 tablespoons butter
  • 2 cups marinara sauce
  • 1/2 cup red wine
  • Fresh mozzarella (cherry size)
  • Diced chives and basil

Directions:

  1. In a small pan, stir together marinara sauce and red wine. Heat sauce on low heat being sure to stir the sauce so as not to boil.
  2. Turn oven broiler on so it’s HOT when you’re ready to finish this dish.
  3. Heat cast iron skillet on the stove at medium-high heat. Melt 2 tablespoons butter in cast iron skillet and add chopped garlic and leeks. Cook leeks until they become soft and transparent 6-8 minutes. Add zucchini ribbons to leeks and garlic, stir together and continue to cook for 4-5 minutes or until tender. Remove from skillet and set aside.
  4. In a bowl, add grated Parmesan cheese to breadcrumbs and stir together. Beat 1 egg in a separate bowl. Dip each elk medallion into egg wash and then cover on all sides with bread crumbs.
  5. Add remaining 2 tablespoons butter to same cast iron skillet and keep skillet on medium-high heat. The skillet will still be hot. Place breaded elk medallions in skillet for 1 minute or until golden brown. Turn and cook on the other side. Remove from heat. (Don’t overcrowd the elk if your skillet is smaller. Simply cook in two batches.)
  6. Add zucchini and leek mixture back to skillet. Place elk medallions on top of zucchini. Cover each elk medallion with marinara sauce and top with fresh mozzarella. Place under broiler for 5 minutes or until cheese melts. Remove from oven.
  7. Garnish with fresh chopped chives and basil.
Elk Parmesan with Zucchini and Leeks
(Photo courtesy of NevadaFoodies.com)

For more elk venison recipes, visit: NevadaFoodies.com

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

Crash Course: How to Choose the Right Crankbait for Bass

Crash Course: How to Choose the Right Crankbait for Bass

You have lots of options in a shallow crankbait, but don't overlook the No. 1 important thing.

Umarex The Modern Air Rifle: Air Archery with the Umarex AirJavelin

Umarex The Modern Air Rifle: Air Archery with the Umarex AirJavelin

The AirJavelin takes airpower into a whole new direction, with no strings attached. Powered by CO2, it launches a 170-grain arrow at 300 fps. With a full-length Picatinny rail on top and a short section below the barrel, it can be accessorized to the hilt. So, if you're interested in launching dozens of arrows downrange without ever pulling a bowstring, consider the Umarex AirJavelin.

Classic Winner: Berkley

Classic Winner: Berkley's New Stunna Jerkbaits

Developed with Bassmaster Classic winner Hank Cherry, the Berkley Stunna is a proven bass catcher. Pure Fishing's Kevin Malone shares details with Game & Fish's Adam Heggenstaller at ICAST 2021 in Orlando.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now