Sensational Elk Medallions
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
This recipe makes 6 servings
- Preparation time: 30 min plus overnight marinating
- Cook time : 2 hours
- Total time : PT2H
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.
Ingredients
- 6 elk medallions , 3 lb total6 elk medallions, 3 lb total
- 1 cup dry red wine , any kind1 cup dry red wine, any kind
- 1/2 cup red wine vinegar 1/2 cup red wine vinegar
- 1 medium yellow onion , sliced1 medium yellow onion, sliced
- 6 tbsp olive oil , divided6 tbsp olive oil, divided
- 1 cup chopped yellow onion 1 cup chopped yellow onion
- 3 medium garlic cloves , chopped3 medium garlic cloves, chopped
- 1 cup chopped celery 1 cup chopped celery
- 3 cups water 3 cups water
- 3 tbsp tomato paste 3 tbsp tomato paste
- 1 tsp dried rosemary 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce 1 tbsp Worcestershire sauce
- 1 tsp dried oregano 1 tsp dried oregano
- 1 tsp dried basil 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes 1/2 tsp crushed red pepper flakes
- 1/4 cup flat leaf parsley 1/4 cup flat leaf parsley
- 1 beef bouillon cube 1 beef bouillon cube
- 2 tsp salt 2 tsp salt
- 1 tsp pepper , freshly ground1 tsp pepper, freshly ground
- 1 cup seedless prunes , cut in half1 cup seedless prunes, cut in half
- 3 cups all purpose flour 3 cups all purpose flour
- 2 large eggs 2 large eggs
- 1 cup water 1 cup water
- 8 cups water 8 cups water
- 1 tsp olive oil 1 tsp olive oil
Preparation
For marinade:
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.
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.
Additional information : Contest recipe category: Meat and Game
Source : Mira HORVAT
- Keywords : Dinner; Main Course; Beef; Prunes; Red wine; Eastern European; Marinating; Sautee;
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