In our part of the country, most big game hunting seasons have started, with elk and deer season to start in the next week.
Neither my husband or I hunt, but we have many friends and family who do and we manage to get our share of wild game. My solution in the past has always been to soak it in salty teriyaki for 24 hours, then grill it. No one could tell what kind of meat it was after that! I have learned, however, that there are other ways to cook wild meat, with limited gaminess. Here is one of my favorites... it calls for elk, but you can use deer, antelope, etc! If you NEVER eat wild game... you will still love this recipe with Beef or Bison!
(Note: As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )
Elk and Mushroom Marsala over Pappardelle Pasta
(Chef Mason Zeglen)
1/2 lb Elk steak (thinly sliced)
1 Tbsp NOMU Spanish Rub
1 Cup Flour
3 Tbsps Caramelized Garlic Olive Oil
1 Tbsp Garlic (Finely Sliced)
3 Shallots (Thinly Sliced)
3 Shallots (Thinly Sliced)
2 Cups Crimini Mushrooms (Sliced)
1/4 Cup Marsala Wine
1 Cup Beef Stock
1/2 lb Pappardelle Pasta (Cooked al Dente)
1/2 Cup Chopped Parsley
- Tenderize the slices of meat with a mallot (When tenderizing, use the weight of the mallot to "fall" on the meat slices. Don't pound the meat.)
- Season the meat with the Spanish Rub, then coat with flour
- Heat a large skillet on high heat, add the olive oil and fry the meat until lightly brown on both sides. (Keep wild game medium-rare to medium. Overcooking the meat WILL give it a gamy taste.) Remove the meat from the pan and set aside.
- Add the Mushrooms, Shallots and Garlic to the pan and saute on medium high heat until tender (about 2 minutes)
- Add the Marsala and Beef Stock to the the pan. Reduce the liquid for about 5 minutes.
- Add the meat back into the sauce and toss with the pasta. Sprinkle with parsley.
Pappardelle pasta is a wide noodle pasta. And how to cook your pasta...
- Bring your UNSALTED water to a hard, rolling boil.
- Toss in about 1 Tbsp coarse sea salt. This is to keep your water at a boil when you put the pasta in.
- Stir in the pasta and turn down the heat slightly, but do not let the water stop boiling. Stir occasionally to keep pasta from sticking together.
- Don't over cook your pasta. An easy, although slightly messy, way to test if your pasta is done... take a piece from the water and toss it at your kitchen wall. Seriously... if the pasta sticks, it is done!
- Drain the pasta, but DO NOT RINSE if you are serving it hot, with a sauce! Rinsing will wash off the starch. The starch helps hold the sauce on the pasta. If you are making a cold salad with the pasta, you will want to rinse and chill the pasta.
This simple recipe can be made in 1/2 hour! The key is, DON'T OVERCOOK!
Don't be afraid of the wild beasts... Cook 'em!