Elk Steaks with Parsnip Purée and Sautéd Okra Topped with Orange, Apricot and Black Currant Sauce


4 Elk steaks
5 peeled parsnips
2 cubes of butter
½ cup of 35% cream
1 cup of raw okra
1/3 cup of peeled oranges
1/3 cup of dried apricots
1/3 cup of black currants
Fresh oregano leaves
½ cup of Malbec wine
½ cup of chopped onions
1 cup of olive oil


1. Place 2 tablespoons of olive oil in a pan. When the oil is hot, sear the elk steaks until golden brown and set aside.
2. Deglaze the pan with Malbec wine, add the onions, apricots, currants and oranges.
3. Reduce the sauce, add butter and season with salt pepper and fresh oregano.
4. Boil the peeled parsnips until tender.
5. Place parsnips in a blender, add 1 cube of butter, salt, pepper and 35% cream and blend until smooth.
6. Sauté the okra in a pan with olive oil, salt and pepper.
7. Place the Elk steaks in the pan with the reduced sauce for 2 minutes.

To Serve

Place the parsnip purée as a base with the sautéed Okra on the side. Make a base of the sweet sauce and top with the steaks. Top with a drizzle of the sauce and some fresh oregano leaves.

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