Recipe by Mike Kelly/Black Angus, Photos by Clay Dolan

Free range elk steak—taken from the shoulder area, which is a hidden gem is 95% lean. Proper preparation is the key to tenderness. Winter is the best time to consume venison as it has the nutrients that we need for a cold climate. You can substitute ground venison in all your recipes where you might have used ground beef or pork.

What you need…

1 ½ c red wine (any will do)

2 garlic cloves, minced

1 Tbsp thyme

2 tsp olive oil

4 x 6 oz Elk Bavette Steaks

1 onion, quartered and sliced thin

4 celery stalks chopped

5 carrots, sliced

1 C. beef stock (we prefer low sodium)

What you do…

Preheat oven to 325°. In a medium saucepan, mix the red wine with the garlic and thyme. Simmer, uncovered, over high heat until the wine has reduced by about half. While your wine is reducing, sear your meat in a large cast-iron skillet, or Dutch oven. Heat 1 tsp of oil over high heat. Salt and pepper the venison and sear on all sides until deep brown. Remove the meat from pan. Add another teaspoon of oil to the pan and add the veggies. Saute over high heat until the onions are golden, 3-5 min. Add the beef broth into the pan, stirring to loosen all of the stuck bits in the bottom of the pan. Return your meat to the pan with the beef broth and vegetables. Add the hot, reduced wine mixture. Cover the skillet or Dutch oven and place it in the oven for 2-3 hours, or until the meat is tender. Remove from the oven and let it stand 5-10 minutes before serving. Serve over mashed potatoes or polenta.

Serves 4