- 1 ½ pound of elk steaks, or roast cut into ½-thick steaks (bottom round)
- ½ teaspoon of nutmeg
- ½ teaspoon of allspice
- ½ teaspoon of kosher salt
- 1 teaspoon of ground sage
- 8 ounces of mushrooms, sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons of Dijon mustard
- 32 ounces of vegetable broth (substitute beef or chicken broth)
- 4 tablespoons of butter
- 1 tablespoon of olive oil
- ½ cup flour, plus 2 tablespoons flour
Preheat oven to 350 degrees.
Heat a 12-inch cast iron skillet over medium heat and add 1 tablespoon of butter. When the butter is melted, sauté sliced onions and mushrooms until onions are translucent and mushrooms have browned.
While the onions and mushrooms are sautéing, cut elk roast into ½-inch thick steaks. Place steaks between two layers of plastic wrap and pound with a meat tenderizer. Mix together nutmeg, allspice, salt and sage with ½ cup of flour. Lightly dredge elk steaks in flour and set aside.
Remove onions and mushrooms and set aside. Add 1 tablespoon of butter and olive oil to the skillet. Gently place elk steaks in skillet and brown for 2 minutes turning and repeating the process. You may have to do this in batches. Remove steaks and set aside.
Add remaining 2 tablespoons of butter to skillet. Once the butter is melted, whisk in 2 tablespoons of flour until a thick paste forms. Gradually add the vegetable broth, whisking constantly and picking up all of the bits from the bottom of the skillet. Reduce heat to a simmer and continue to whisk until gravy is smooth. Add Dijon mustard to the gravy and continue to stir. When the gravy has thickened, turn off heat. Season with salt and pepper, if needed.
Place the elk steaks in the gravy and top with the sautéed onions and mushrooms. Place the skillet in the oven and bake for 30 minutes. (Nevada Foodies photo)
Serve elk steaks and mustard gravy over steamed rice or cooked quinoa.
For more information about this elk recipe, please visit: http://www.nevadafoodies.com/elk-steaks-with-creamy-mustard-gravy/