Venison Artichoke


Note:    This delicate dish is best used with mild-tasting meat such as a young deer or one not in
    the rut.

Servings: 6

Ingredients: 2 lbs. elk steak
                  Milk to cover steaks
                  Flour to coat steak
                  1/2 tsp. salt
                  1/2 tsp. pepper
                  1/4 tsp. garlic salt
                  4 tbsp. vegetable oil
                  1 lemon
                  1 cup white wine
                  2 cups marinated artichoke hearts, chopped
          Cut steaks into serving-size pieces. Pound each fillet until it is about twice its original diameter. Place meat in shallow bowl, and add enough milk just to cover steaks. Soak steaks in milk for 15 minutes. Drain milk and dredge meat in mixture of flour, salt, pepper, and garlic salt. Heat oil in skillet, add steaks and cook on one side until brown. After turning steaks to cook the other side, squeeze the juice of one lemon over the meat as it continues to cook another couple of minutes. Add the white wine, cover, and simmer another 2 to 4 minutes. Add the artichoke hearts, cover and simmer another 1 to 2 minutes until artichokes are heated through. Serve at once.

adapted from Amazing Venison Recipes, by Jim Zumbo (American Hunter, January 1999)



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