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Recipe:Pan Seared Elk Medallions with Honey Rosemary Butter

  • Prep time: 5 minutes
  • Cook time: 10 minutes

These are special. Tender, juicy and rich, elk medallions are a beautiful alternative centerpiece to the go-to red meat dishes. Paired with this light, fragrant honey rosemary butter to bring out their earthiness, and you're sitting in front of a simply gorgeous meat.

Serves 2



  1. Season Elk with salt and black pepper. Preheat a sautéing pan with 1 Tbsp. butter to medium-high heat. Add 2 rosemary sprigs and stir with butter to flavor.

  2. Add Elk medallions and pan sear for 1-2 minutes on each side, spooning some butter from the pan over the medallions. Remove from heat. Internal temperature should read 125 -130°F for medium-rare. Remove from pan and cover with foil.

  3. Lower heat to medium-low. Add honey and apple cider. Stir in additional butter and remove from heat.Remove the cooked rosemary sprigs.

  4. Serve medallion on a plate. Spoon over some Honey Rosemary Butter and garnish with a fresh rosemary sprig.

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