Elk minute steak – for a special mate

Elk minute steak – for a special mate

By
From
Meat
Serves
4
Photographer
Dean Cambray

Elk are native to North America, and a bit of a rarity in Australia. They’re a large species of deer, second in size only to the moose, and their meat is extremely tasty. I have a special mate who raises elk just over the South Australian border, and at some point during the hunting season, I’ll get a late night phone call, alerting me to the fact that there’s been a shoot, and that I can expect an elk delivery. Two weeks later, after the elk has been hung, my mate will turn up in his ute with the elk on board. At La Luna Bistro we use every part of the animal for making sausages, pies and braises, and I always keep back a small part of the rib-eye to slice thinly and cook as a minute steak for my mate.

The fat on venison has an unpleasant flavour – make sure you trim it off.

Ingredients

Quantity Ingredient
4 x 150g slices elk scotch fillet
olive oil, for frying
salt
freshly ground black pepper
extra-virgin olive oil
2 tablespoons parsley, chopped
Oven-baked organic potato chips, to serve

Method

  1. Preheat a grill, griddle or frying pan to high. Brush the meat with a little olive oil and season with salt and pepper. Cook for 30 seconds then turn and cook for another 30 seconds. Transfer the meat to a warm plate and leave to rest for 2 minutes.
  2. Drizzle with extra-virgin olive oil and garnish with chopped parsley. Serve straight away with chips and salad.
Tags:
Meat
Adrian
Richardson
La
Luna
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