Elk Burgers au Poivre with Madeira Sauce
Out of all the big game I hunt, I have to admit Elk has become my absolute favorite to consume! This recipe for Elk Burgers au Poivre delivers a juicy, flavorful lean burger, with just the right amount of heat! I have been fortunate enough to harvest 2 elk in the past 3 seasons. I drew a Bull Tag for Wyoming for the 2017 season, and I am blessed once again to have the opportunity to feed my family for another year or two.
This preparation works best with a heavy cast iron skillet.
- 1 1/2 pounds lean ground elk
- 2 tablespoons olive oil
- 1 cup finely chopped onions
- 2 teaspoons finely chopped garlic
- 2 ice cubes
- 2 tablespoons chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes – scant
- 3 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1/2 cup Madeira
- 1/4 cup venison or beef stock
- 2 tablespoons chopped parsley
- Break up the ground elk into a large bowl, and set aside.
- Heat oil in a small skillet. Add onions, and cook till wilted. Add garlic and cook a few minutes more, and set aside.
- Add the ice cubes to the onion mixture, and stir till ice melts to cool the mixture quickly.
- Scrape the cooled onion mixture onto the ground elk using a bowl scraper.
- Add chili powder, pepper, red pepper flakes, and salt, and mix completely with clean hands. Divide and shape into 4 patties.
- Heat a dry cast iron skillet till a bead of water evaporates immediately.
- Set the elk patties in the hot skillet. Allow to sear for about 3-4 minutes for medium rare. Turn with a sharp stainless spatula and cook about 3 minutes more to a thick dark sear. Move to a warm platter and cover to rest.
- Add one tablespoon of the butter to the cast iron skillet, and saute shallots for about 1 – 2 minutes, stirring constantly. Add the Madeira and the stock and simmer stirring occasionally till reduced by half. Swirl in the last 2 tablespoons of butter.
- Spoon over elk patties. Garnish with parsley, and serve.