Elk Venison Steaks With Morel Mushroom Gravy Recipe
By: Jenny Nguyen-Wheatley
This mushroom gravy recipe has a rich, buttery flavor that makes a great addition to elk venison steaks
You know the dilemma: when it’s early or late morel season and you didn’t bring home enough mushrooms to give everyone a taste – what do you do? The solution is to make mushroom gravy. Your handful of morels will simmer and bathe in this sauce, lending their earthy, nutty, buttery flavor. There will be enough of this savory gravy for everyone to pour over their meat and mashed potatoes at the dinner table, and you get to stay the hero without family members fighting over who gets what. It’s a rich sauce, so I decided to go the Southern route: Turnip greens with a splash of red wine vinegar balances out the whole dish.
I’d serve this recipe with a spicy, dry red wine, such as zinfandel, Chianti, syrah or malbec.
Prep time: 1 hour
Cook time: 45 minutes
- 4 elk venison steaks
- Coarse salt and pepper, to taste
- 1 tablespoon of olive oil
- 5 ounces of fresh morel mushrooms
- 2 shallots, minced
- 4 tablespoons of butter
- 3 tablespoons of all-purpose flour
- 1 ½ to 2 cups of unsalted beef stock, heated
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