Complimentary Recipe – Elk Medallion Steaks 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Elk Medallion Steaks: 6 Custom Cut Elk Medallion Steaks; 3-5 oz each.  Marinade: Mix the following in a medium sized glass or plastic bowl: 1/4 cup Olive Oil 1 teaspoon Balsamic Vinegar 2 tablespoons dark Brown Sugar 1-teaspoon fresh ground pepper 1 clove Garlic peeled, smashed and minced Preparing Steaks: Place Steaks in a large “Ziploc” bag or sealed plastic container. Pour marinade over steaks. Seal container and rotate to uniformly coat meat. Marinate in refrigerator for 6-8 hours. Remover from refrigerator 2 hours prior to cooking leaving meat in container and rotating several times to recoat meat. Preparing the Portobello Mushrooms: 2 cups sliced Portobello Mushrooms 2 tablespoons extra virgin Olive Oil 1 teaspoon Sea Salt 1 teaspoon fresh Cracked Pepper 1/2 cup apple juice 1 tablespoon A-1 Sauce 2 teaspoons cornstarch 1 clove garlic, peeled, smashed and diced. Heat olive oil in a medium skillet. Sauté mushrooms and garlic until mushrooms are just beginning to get limp. Add apple juice, sea salt, pepper and A-1. Simmer until thoroughly heated.  Dissolve cornstarch in cold water. Stir into mixture. Bring to a boil. Serve over grilled Elk Medallions Grilling: Remove Steaks from marinade and cook over medium-high heat grill. Discard marinade. Cook 3-4 minutes per side for a perfect medium-rare. (Rare – Red center and squishy to the touch; Medium Rare- Reddish-pink center and soft to the touch; Medium – Pink center and somewhat firm to the touch. Touch by pressing meat with flat of tongs or meat fork.)  Note: Do not cook beyond medium or meat will be very tough. Venison America is an excellent source for gourmet Olive Oil and Vinegars.

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