A Great Recipe to Try

Do you have a lot of elk meat in the freezer, well here is a great recipe to try, It's called Drunken elk. Joining us is Avid outdoorsmen and chef Christopher Claunch:

"I take one and a half cups of the Zinfandel, ate garlic cloves, one piece of orange peel that I zest, some fresh thyme and morel mushrooms and use these as part of the drunken elk sauce. I take the garlic cloves, the wine, some olive oil, the orange zest, the thyme, salt and pepper, and I marinate it overnight. I've been pat that elk steak dry and I just barbecue for 4 minutes a side. As always with game, you want to cook it hot and fast to keep the tenderness. You do not want to slow cook it because it will become tough. Then I take the Zinfandel, and I make a Zinfandel reduction. I take it down to a very thick sauce that I can drizzle over the elk steak once it goes onto the plate. What I do with the morel mushrooms is I take a little bit of the Zinfandel, butter and finely minced onions, and I sauté them very hot and very fast again so that there is a little bit of char around the outside of the sauté pan because some people find morels to have a slimy mouth feel. That keeps them from enjoying the savoring this of the morel. You can serve this with a potato or, what I would recommend, is a hardy pasta.