Barbeque Elk Steaks with Mushrooms

Ingredients

Serves four to six

This recipe could also be prepared using a barbeque.

• 4-6 elk chops (medallions, round steaks or hind steaks also work.)
• Salt and pepper to taste
• 3 tbsp clarified butter or vegetable oil
• 1 tbsp chopped shallot
• ½ lb. sliced fresh mushrooms
• 1 cup of dry sherry
• ½ cup heavy cream or low-fat yogurt

Preparation

Preheat 1 large skillet. Season the steaks with salt and pepper. Pour butter or oil into skillet and add steaks immediately. Brown on one side and turn over. Cook to desired doneness (preferably rare to medium rare). Transfer to platter and keep warm.

Add shallots and mushrooms to skillet. Sauté, stirring until mushrooms go limp.
Add wine and continue cooking over high heat until most of juice has evaporated.
Add cream while stirring and cook down until it thickens. Pour over steaks.