Elk Scaloppine
Generously season both sides of the elk with kosher salt and black pepper and then lightly dredge in flour. The cutlets will fry up quick in the butter until golden. Serve the pan-fried elk with a simple white-wine lemon reduction sauce and embellish with salty-brined flower buds known as capers for a boost of brightness with every bite.
Servings: 4
Ingredients
- 1 1/2 lbs boneless elk, sliced into 8 steaks, about 1/2 inch thick
- kosher salt
- freshly ground black pepper
- 1 cup all-purpose flour
- 6 tbsp unsalted butter
- 2 shallots, finely diced, about 1/2 cup
- 3/4 cup dry white wine, chardonnay
- 1/4 cup capers, drained and rinsed
- juice from 1/2 lemon
- 6 lemon slices
- cooked thin spaghetti noodles
Instructions
- Carefully slice the elk into 8 steaks that are roughly 1/2 inch thick. It is easier to slice when the meat is semi-defrosted. Place each slice between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. Season with kosher salt and ground black pepper.
- Dredge the slices in flour to coat both sides. Shake to remove excess flour, then set aside on a plate.
- In a large skillet, heat 4 tablespoons of butter over medium heat. Working in batches, fry the elk until golden brown, about 2 minutes per side. Remove from the skillet and set aside.
- Add the remaining butter and the shallots to the pan and cook until the onions are softened, about 2 to 3 minutes. Add the wine scraping the bottom to loosen up any of the browned bits stuck to the skillet. Add the capers and the juice from ½ of a lemon and cook until the sauce reduces by half. Season with salt and pepper if needed.
- Transfer the elk to a serving platter and pour the sauce over the top. Garnish with sliced lemons and serve with cooked thin spaghetti.