Recipe: Elk sombre marsala over penne
Elk is simply a step above – both in terms of the hunt, and its flavor. Should any big-game hunter find himself or herself in a quandary over what to do with all that delicious elk meat in the freezer, I offer a partial solution.
The real essence of this recipe lies in the sauce. Please note this sombre Marsala cream sauce pairs fantastically with any pasta utilizing red meat – venison, beef, buffalo, most forms of sausage.
As with most great sauces, this one requires time. Start this sauce well before you start sautéing your vegetables. An initial lengthy reduction of Marsala and beef stock is necessary in order to concentrate the flavors so when the cream is added and also reduced for desired texture, the initial dark flavors remain intact.
This particular recipe should feed four adults. Should you desire leftovers, feel free to increase the amounts.
Cut two pasilla (poblano) peppers in half, de-seed, cut bi-julienne. Take one medium-sized yellow onion, cut julienne. Add to your mix 2 cups of brown mushrooms, either sliced or quartered – your preference.
Continue waiting on the sauce. Have a glass of wine (not the Marsala).
Once you add your cream – after the initial sauce reduction phase – start boiling your water for pasta (adding salt and olive oil to water), then begin heating your sauté pan. Once the cream is at a slight boil (be careful not to let it boil over), throw your mix of vegetables into the pan to sauté to desired texture, remove, add 20 ounces of thinly sliced strips of elk.
Flash sear the elk in order to maintain a nice, juicy center. Any steak cut works. For my most recent attempt at this recipe, I used sirloin tip. Remember to salt and pepper the steak strips, perhaps add some fresh oregano over the tops.
As soon as your water is boiling, pour in the penne. I cook my penne for 9 minutes – not quite al dente, but not quite mushy. Drain water, add olive oil.
When the cream bubbles more like a swamp than a pond, turn off the burner, add your grated parmesan cheese. Adding the cheese with heat underneath runs the risk of burning the cheese. The simmering sauce should be hot enough to melt the cheese on its own.
Call for recipes
I hope you enjoy this recipe and would love to hear what plans you have for the fruits of your harvest from this past hunting season and current fishing season. Send your favorite recipe to johnh@spokesman.com.