4 servings
2-2 1/2 pounds elk loin or any hindquarter cuts, cut into 2-inch cubes
salt and freshly ground black pepper
2 tablespoons vegetable oil
6 tablespoons butter, cut into 6 equal pieces
8-12 garlic cloves, thinly sliced
1 tablespoon brown sugar
1/3 cup dry white wine
juice of 1 lemon
Season meat with a little salt and lots of pepper. Let stand for 30 minutes to 1 hour. Heat oil in a large skillet over high heat. Add elk and sear evenly on all sides, but not past rare! Reduce heat to medium and then add 2 tablespoons of the butter, garlic and brown sugar. Cook for 3 to 4 minutes. Increase heat to medium-high, then add wine while scraping pan with a wooden spoon. Return elk to pan, cook to medium-rare while reducing wine to about 2 tablespoons. Add lemon juice and remove pan from heat. Whisk in remaining butter, 2 to 3 pieces at a time until melted. Season with salt and pepper and serve.
