Elk Burgers au Poivre with Madeira Sauce

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.

Timberline Outfitters – Cheyenne Wyoming

Glassing for Elk 2016
Glassing for Elk 2016
Two Track to Heaven - Cheyenne WY
Two Track to Heaven – Cheyenne WY
Glassing the Crags - Craig Oceanak
Glassing the Crags – Craig Oceanak


This preparation works best with a heavy cast iron skillet.

Elk Burgers au Poivre
Elk Burgers au Poivre with Madeira Sauce


  • 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
Elk Burgers Searing
Elk Burgers Searing


  1. Break up the ground elk into a large bowl, and set aside.
  2. Heat oil in a small skillet. Add onions, and cook till wilted. Add garlic and cook a few minutes more, and set aside.
  3. Add the ice cubes to the onion mixture, and stir till ice melts to cool the mixture quickly.
  4. Scrape the cooled onion mixture onto the ground elk using a bowl scraper.
  5. Add chili powder, pepper, red pepper flakes, and salt, and mix completely with clean hands. Divide and shape into 4 patties.
  6. Heat a dry cast iron skillet till a bead of water evaporates immediately.
  7. 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.
  8. 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.
  9. Spoon over elk patties. Garnish with parsley, and serve.
Bull Elk 2014
Bull Elk 2014

Timberline Outfitters – Facebook

Cow Elk 2015
Cow Elk 2015

Memories: Cow Elk Hunt – 2015

Elk Country
Elk Country

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