• 4 elk (or deer) cube steaks
  • ¼ cup flour
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 4 tablespoons butter
  • 1 shallot or small onion, diced
  • 2 cups sliced brown mushrooms
  • 2 teaspoons minced garlic
  • 1 ½ tablespoons flour
  • 1 ¼ Marsala cooking wine (find this in the vinegar aisle)
  • 1/3 cup beef broth
  • 2 tablespoons heavy cream
  • 1 1/2 tsp Fresh thyme or 1/4 tsp ground thyme
  • ¼ cup chopped fresh parsley

A saucy and tender elk steak that is full of flavor

Tales of the Dinner Belle

By Brenda Stanley

Typically, when I cook with game meat, I make sure of two things. I want the meat to be tender and I want it to be flavorful. That sounds pretty simple, but when I talk to people about cooking with venison, elk, or other game, those are the two biggest concerns. They complain about the gamey taste or that the meat is tough. My Elk steaks with Marsala mushroom sauce are melt in your mouth tender and have a delicious sauce that they are not only cooked in, but makes a wonderful gravy. I always have our deer or elk processed with plenty of cube steaks.  These works great with the cuts of meat that don’t typically work well for simply grilling or roasts and there are only so many recipes I can do with burger. Cube steaks are tenderized and also have lots of flavor, but are versatile and are perfect for saucy dishes like this one. Plus, you simply brown them, make the sauce, and then simmer.  What could be easier?

Belle’s Elk Steaks with Marsala Mushroom Sauce

4 elk (or deer) cube steaks

¼ cup flour

½ teaspoon salt

½ teaspoon paprika

4 tablespoons butter

1 shallot or small onion, diced

2 cups sliced brown mushrooms

2 teaspoons minced garlic

1 ½ tablespoons flour

1 ¼ Marsala cooking wine (find this in the vinegar aisle)

1/3 cup beef broth

2 tablespoons heavy cream

1 1/2 tsp Fresh thyme or 1/4 tsp ground thyme

¼ cup chopped fresh parsley

Mix together the flour, salt, and paprika and place the mixture in a shallow bowl. Dredge the cube steaks on both sides until well coated in the mixture. Melt 2 tablespoon of the butter in a large fry pan over medium heat. Fry the steaks for about two minutes on each side or until golden brown. Remove the steaks to a dish and cover with foil to keep warm.  In the same fry pan, melt the other 2 tablespoons of butter. Add the shallot and cook for 1-2 minutes, or until softened. Add the mushrooms and cook about 3 minutes. Add in the garlic and cook about 30 seconds. Sprinkle the flour over mushrooms and stir to coat. Reduce heat to low and add in the Marsala wine.  Cook until slightly reduced, about 4 – 6 minutes, scraping up browned bits off the bottom of the pan. Add in the beef broth and continue to cook about 4-5 minutes. Stir in the heavy cream and thyme.  Reduce heat to maintain a gentle simmer.  Place the steaks evenly back in the pan and simmer for 30 minutes, covered. Sprinkle in the parsley about the last five minutes. Serve with rice, mashed potatoes, or noodles to enjoy the gravy!