Name: Pan Seared Elk Backstrap Recipe
Yield: 4 people
Ingredients: 2 lb elk backstrap, venison would work here too I guess cut into 1" thick medallions; 2 glasses robust red wine; 2 cups beef stock; 6 juniper berries, crushed; 5 black peppercorns; 1 small shallot, diced; 4 sprigs thyme; 1 tablespoon butter; 2 tablespoons lard or olive oil for roasting; 6 turnips, cut into 3" pieces; 6 small parsnips, cut into 3" pieces; Salt and freshly ground black pepper; Grapeseed or olive oil for cooking the elk.