Recipe: Elk Scaloppini with Mushroom Port Sauce

Check out this delicious elk scaloppini with mushroom port sauce recipe from Rob Sweeney, President & Flavor Master at Spice Union

Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

• 2 tbsp. Spice Union Ultimate Seasoning Blend
• 2 lb. elk sirloin roast
• 1/2 cup milk
• 4 tbsp. vegetable oil
• 1/2 cup all-purpose flour
• 1 strip bacon, finely diced
• 8 oz. cremini mushrooms, sliced
• 1/3 cup fresh onion, minced
• 2 tbsp. fresh garlic, minced
• 1 cup low-sodium beef broth
• 3/4 cup port wine
• 3 tbsp. fresh Italian parsley, finely minced
• 6 tbsp. butter, cold

Directions

1. Remove all the silver skin from your elk sirloin roast. Using a very sharp knife, slice the elk sirloin roast into 1/4-inch slices, against the grain of the muscle fibers.
2. Place one piece of the sliced elk sirloin between two sheets of plastic wrap. Using the textured side of a meat mallet, pound the elk sirloin until it’s flattened out. Turn over the mallet and pound the elk sirloin with the flat side of the mallet from the center of the meat slice, moving out toward each side. Pound each scaloppini until it is 1/8-inch thick. Repeat this step for each scaloppini.
3. Place the scaloppini into a bowl and add the milk. Be sure to coat each scaloppini with milk. The milk will tenderize the scaloppini even further, as well as draw out blood, reducing the “liver” flavor often found in wild game. Allow the scaloppini to soak in the milk for at least 15 minutes, but not more than 45 minutes.
4. Place the bacon in a large sauté pan and cook over medium heat, just until the fat is rendered from the bacon and it barely starts to brown. Remove the bacon from the sauté pan and set aside until needed.
5. Pat each scaloppini dry with a paper towel and lay them out in a single layer on a baking sheet. Season each scaloppini with the Spice Union Ultimate Seasoning Blend; seasoning on just one side of the scaloppini.
6. Heat the same sauté pan with the bacon fat to a medium high heat.
7. Add the vegetable oil and butter to the pan. As soon as the butter stops foaming, dredge the scaloppini in the flour, shaking off any excess. Immediately place the scaloppini into the sauté pan. Do not overcrowd the pan.
8. Cook each scaloppini for 1 minute per side, then remove it from the sauté pan, and place it on a plate until needed. Repeat this step until all the scaloppini have been seared.
9. Add the mushrooms to the pan and cook just until they start to brown on the edges. You may need to add an additional tablespoon of butter to the pan during this period. It’ll take about 4 minutes for the mushrooms to brown.
10. Add onion and garlic to the sauté pan and cook for 20 seconds.
11. Add beef broth, port wine, and cooked bacon to the sauté pan. Reduce liquid in the pan until it starts to thicken and lightly coats the back of a spoon.
12. Add the scaloppini back into the sauté pan and turn to coat each scaloppini in the sauce. Turn off the heat and allow sauce and sauté pan to cool for 1 to 2 minutes.
13. Add minced parsley and remaining cold butter to the sauté pan and swirl the pan to incorporate the butter into the sauce.
14. Plate scaloppini with mushrooms and sauce over the top.
15. Serve immediately.

Editor’s Note: This article originally appeared in Carnivore Magazine Issue 4.