4–4 oz. Elk Filets
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
Salt
1 package (1 lb. ) frozen vegetable mixture (broccoli, cauliflower and carrots)
2 cloves garlic,minced
2 teaspoons grated lemon peel
1 teaspoon dried thyme leaves
1⁄4 teaspoon pepper
In small bowl, combine seasoning ingredients;
mix well.
Remove 1 tablespoon seasoning; press evenly into both sides of venison filets. Stir butter, lemon juice and 1⁄4 teaspoon salt into remaining seasoning in bowl;
set aside.
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Place filets on grill over medium coals. Grill, uncovered, 2–3 minutes per side turning once. Since elk is naturally low in fat, it is best not to overcook as it tends to dry out.
Meanwhile, prepare vegetables according to package directions. Combine vegetables and reserved butter mixture; toss to coat.
Carve filets crosswise into thick slices; season with salt as desired. Serve with vegetables.
Makes 4 servings. |
