Elk Medallions with Crème Fraîche Mustard Sauce
This is an easy but elegant wild game dinner recipe. Crème fraîche is just a fancy name for a higher fat sour cream. I loved using it because it won’t curdle when heated and maintains a smooth and silky texture.
Ingredients
Step by Step Directions
Elk Backstrap Medallions
Using a mortar and pestle or a pepper grinder, crush whole peppercorns until medium coarse. Combine peppercorns with the coriander and salt. Brush each side of the elk backstrap with olive oil and lightly season. Let marinade for 30 minutes.
Heat a large cast iron skillet over medium heat and add butter. When the skillet is hot and butter starts to brown, add the elk and brown for about 3-4 minutes. Turn and repeat.
Remove the elk and set aside. Loosely cover with foil and let rest for 10 minutes.
Slice and serve with the Crème fraîche mustard sauce.
Crème Fraîche Mustard Sauce
Heat a skillet over low-medium heat and warm Crème fraîche until smooth. Add whole grain mustard, fresh ground horseradish and gently stir together until combined. Serve over or alongside thinly sliced elk backstrap medallions.