ELK LOIN STEAK WITH MERLOT SAUCE

GRILLED ELK STRIP STEAKS WITH MUSHROOM/WALNUT SAUCE

SUSEN’S MEADOW CREEK ELK SOUP

By Dolores Berger,Diana's Mom

MOM’S COUNTRY ELK STEW

ELK ROLL-UPS

ELK PARMESAN

ELK LASAGNA - WISCONSIN STYLE

ELK GOULASH

ELK LOIN STEAK WITH MERLOT SAUCE

1  750-ml bottle Merlot

2  14 -ounce cans low-salt chicken broth

1  14 -ounce can beef broth

2 Tbs. (¼ stick) unsalted butter, room temperature

1 Tbs. all purpose flour

1 Tbs. olive oil

 8  6-ounce elk striploin steaks (each about 1 inch thick)

 Freshly cracked pepper

 cup chopped shallots

1 Tbs. chopped garlic

1 Tsp. chopped fresh thyme

Simmer  wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

Mix butter and flour in small bowl. Heat 1 Tbs. olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add reduced wine mixture to skillet. Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.