Elk Scaloppine with Lemon Wine Sauce
Elk Scaloppine is a quick, elegant Italian-inspired dish. Thin elk cutlets pan-fried in butter and finished with a lemon wine sauce and capers.
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, roughly ½ inch thick. It’s easier to slice when the meat is partially frozen. Place each slice between 2 pieces of plastic wrap and pound with a meat mallet to about ¼ inch thickness. Season both sides with kosher salt and freshly ground black pepper.
- Lightly coat each steak in flour, shaking off any excess. Set aside on a plate.
- In a large skillet, heat 4 tablespoons butter over medium heat. Working in batches, cook the elk until golden brown, about 2 minutes per side. Remove the steaks and set aside.
- Add the remaining butter and shallots to the skillet. Cook until softened, about 2–3 minutes. Add white wine, scraping up any browned bits from the skillet. Stir in capers and the juice from ½ a lemon, cooking until the sauce reduces by half. Taste and adjust seasoning with salt and pepper if needed.
- Transfer the elk to a serving platter, pour the sauce over the top, and garnish with sliced lemons. Serve with cooked thin spaghetti or your favorite side.
Notes
- Meat Alternatives: While this recipe highlights elk, it works just as well with thinly sliced venison backstrap or antelope steaks. Both are lean wild game meats and can be cooked the same way as elk.
- Cooking Temperature: Because wild game steaks are lean, aim for medium-rare to medium to keep them tender and juicy. Overcooking can dry them out.
- Slicing Tip: For even slices, partially freeze the meat before cutting and gently pound to uniform thickness.
- Flour Coating: Lightly dredging the meat in flour before pan-frying helps create a golden-brown crust and also thickens the sauce slightly.
- Sauce: The lemon, capers, and wine reduction adds bright, savory flavor that complements all lean game meats. Adjust seasoning to taste.
- Serving Suggestion: Serve over thin spaghetti, risotto, or mashed potatoes to soak up the sauce, and garnish with fresh lemon slices for a pop of color and brightness.