Elk Burgers au Poivre with Red Wine Sauce

Elk Burgers au Poivre with Red Wine Sauce
Elk Burgers au Poivre with Red Wine Sauce

Elk Burgers au Poivre with Red Wine Sauce

Elk Burgers au Poivre with Red Wine Sauce
Elk Burgers au Poivre with Red Wine Sauce

In developing ” Elk Burgers au Poivre with Red Wine Sauce” and for many of my recipes for game, I often refer to chefs I admire, and work with their successes. One such man who has been my silent mentor over the years is French chef Pierre Franey. The late Franey, fondly known to his followers as The New York Times “60-Minute Gourmet” taught us all that we too could make restaurant quality food in an hour! The chef/columnist is also remembered for his popular cooking shows on public television. Franey’s career spanned for 60-years.

Below is a link to a website his children launched in his memory.

Pierre Franey – Website Dedicated by his children

Elk Burgers au Poivre with Red Wine Sauce

  • 1 1/2 Ground Elk (or any venison)
  • 1 tablespoon olive oil
  • 1 cup finely chopped sweet onion
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons chili powder
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped shallots
  • 1/2 cup dry red wine
  • 1/2 cup venison broth (or beef broth)
  1. Put ground elk in a mixing bowl & set aside.
  2. Heat olive oil in a small saute’ pan. Add onions, and cook till wilted. Add garlic, and cook a few minutes more. Cool.

    Elk Burgers au Poivre with Red Wine Sauce
    Sauteed Onions & Garlic

  3. Add the cooled onion-garlic mixture, chili powder, ground pepper, pepper flakes, and salt to the ground elk. mix thoroughly with your hands, and shape into 4 patties.

    Elk Burgers au Poivre with Red Wine Sauce
    Mix onion, garlic, spices, and ground elk.

  4. Heat a heavy skillet just large enough to hold the 4 burgers in one layer. (do not add fat of any kind) When skillet is very hot, add the burgers and do not attempt to move for a minimum of 3 minutes for medium rare. Turn, and cook another 3 minutes and cover on a plate to rest.
    Elk Burgers au Poivre with Red Wine Sauce
    Form 4 patties 

    Elk Burgers au Poivre with Red Wine Sauce
    Cook on a very hot, dry skillet.

  5. Heat 2 tablespoons of the butter in the skillet. Cook shallots till wilted. Add the wine, broth, and simmer, stir or whisk till reduced by half. Add the remaining 1 tablespoon of butter, and whisk till smooth.

    Elk Burgers au Poivre with Red Wine Sauce
    Red Wine Sauce

  6. Pour over burgers, and serve immediately with your favorite sides.

 

 

 

 

 

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