Elk & Mushroom Shallot Gravy
When you're in the mood for something warm and hearty this Elk & Mushroom Shallot Gravy will hit your comfort zone without leaving you full of endless calories. Serve this dish up alongside or over the top with oven roasted sweet potatoes infused with hints of rosemary.
Servings: 4
Ingredients
- 1 lb elk, cut into thin strips
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cups mushrooms, sliced
- 1 large shallot, finely diced
- 2 tbsp flour
- 1 1/2 cups beef broth
- 1 rosemary sprig
- 2 tbsp Worcestershire sauce
Roasted Sweet Potatoes
- 4 sweet potatoes, peeled
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 rosemary sprig
Instructions
- Preheat the oven to 400 degrees. Peel the sweet potatoe sand slice lengthwise in half and then slice each half in half. Rub the sweet potatoes with olive oil and season with salt and pepper. Set the sweet potatoes on a baking sheet and add a sprig of rosemary. Place in the oven and bake for15 minutes. Remove from oven and turn the potatoes. Continue to bake for an additional 15-20 minutes until browned.
- Season the sliced elk with olive oil, salt and pepper.
- Heat a skillet over medium heat. Add the butter, mushrooms and shallots cooking for about 5-6 minutes. Add the sliced elk to the skillet and cook until browned about 4 minutes.
- Sprinkle the mixture with flour stirring to coat. Add the beef broth and continue to stir until the gravy thickens, about 5 minutes. Reduce the heat to low and add the Worcestershire sauce and sprig of rosemary. Simmer for 5 minutes.
- Serve the roasted sweet potatoes and top with the elk and mushroom shallot gravy.
Notes
After plating the dish, add some freshly grated Parmesan or Pecorino Romano cheese.