A red wine marinade is used in Croatian cooking to flavour and tenderize these sensational elk medallions. It is accompanied with small, delicious dumplings that compliment this dish to be an exquisite dinner favourite amongst friends and family. Having an active outdoor family, delicious hearty meals, like this one, provides a filling yet enjoyable meal.
- Portion size 6 servings
- Credits : Mira HORVAT
- 6 elk medallions 3 lb total
- 1 cup dry red wine any kind
- 1/2 cup red wine vinegar
- 1 yellow onion sliced
- 6 tablespoons olive oil divided
- 1 cup chopped yellow onion
- 3 garlic cloves chopped
- 1 cup chopped celery
- 3 cups water
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup flat leaf parsley
- 1 beef bouillon cube
- 2 teaspoons salt
- 1 teaspoon pepper freshly ground
- 1 cup seedless prune cut in half
- 3 cups all purpose flour
- 2 large eggs
- 1 cup water
- 8 cups water
- 1 teaspoon olive oil
Place elk medallions in a glass or ceramic bowl. Combine red wine, red wine vinegar and sliced onions. Pour over meat, cover with seran wrap and let marinate in the refrigarator overnight. Reserve marinade for later use, discarding onions.
The following day, in a large skillet, heat 3 tbsp olive oil over medium to high heat; sear meat for aprox. 3 minutes on each side, then remove from pan and set aside. In the same pan, add an additional 3 tbsp of olive oil and saute onions, garlic and celery til onions are translucent or about 10 minutes.
Add elk medallions, the marinate, water, tomato paste, seasonings, parsley, salt and pepper, and beef bouillon. Saute gently on medium heat for 1 hour. Add prunes and simmer for an additional 30 minutes.
To make dumplings:
While meat is cooking, mix flour in a medium size bowl with eggs, salt and 1 cup water mixing into a soft pasty dough. Bring to boil 8 cups of water and 1 tsp olive oil. Using a large soup spoon, dip it in boiling water so the dough will not stick, then break away dough that is approximately half the spoon full and drop them into boiling water, working quickly to use up all the dough. Simmer for approximately 10 minutes. Drain in colander and rinse with cold water.
To serve, arrange dumplings on a large platter, top with elk medallions and sauce. Garnish with additional parsley.
Note: This recipe is good with bison, deer or moose meat.