My elk steak on Saturday turned out just fabulous. It shrunk a little bit in the oven, which was expected, but basting over and over kept the steak moist. The basting also turned out to be the perfect base for the sauce. Adding some cream and red wine and letting boil for a while the taste of game really came out. I also made favourite home made potato au gratin with garlic and cream. (Yes more cream. This meal was not diet one…) To not forget about vegetables totally I boiled some broccoli and made a mixed salad.
This very superb meal I opted for a nice bottle of red. Looking in my cellar (i.e. closet) I found a Concannon Syrah that I bought last autumn trying to broaden my taste of wines from California. Quite dark red colour going to purple and with notes of oak and blackberries this turned out to be a perfect choice. The earth and leather flavours also mixed very well with some of the "forest" flavours coming out of game meat.
All and all a very lovely meal, where I learnt how to cook elk and found a new Californian vineyard to try out.
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