Venison or Elk and Apricot Mustard Sauce Recipe

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2 votes | 16237 views

As H.D. Thoreau said: "Simplify, simplify!" Time to share a favorite recipe, especially for my CES friend, Jed Gibbons, who asked for an idea for this cut of venison, and Nanette may like this, too. Gibbons, who is a heart-of-the-city dweller, is fortunate to have relatives who give him the outstanding wild meats - and thereby save Jed about $16.00+ a pound for a gourmet protein.

OK, lucky guy and gal, try this with your venison or elk loin steaks!

Prep time:
Cook time:


Cost per recipe $6.96 view details
  • 6 venison loin steaks , about 3/4 inch thick (I'm doing venison tenderloin, or 'backstrap', which also works)
  • kosher salt
  • Pepper, fresh, cracked & black
  • 4 T sweet butter
  • 1/2 C grainy brown mustard
  • 1/3 C good apricot jam
  • 1/4 brandy


  2. Heat a cast iron skillet on med-high to sear the venison
  3. Sprinkle some kosher salt on the skillet and lay in the steaks
  4. DO NOT OVERCOOK - remember that venison is very lean and will get tough if overcooked. Rare to medium-rare is correct
  5. When the first side is browned, turn the meat after again first sprinkling the pan again with salt
  6. Grind the cracked black pepper on the meat
  7. Sear the second side for just a couple of minutes
  8. Add 1 T of butter to the top of each steak, allowing it to melt while it is still in the pan
  9. Serve on Apricot Mustard Sauce
  10. Granish with glazed grapes
  12. As the steaks cook, combine the jam, mustard and brandy in a small sauce pan over medium heat and integrate well. Lay a spoonful on each plate, lay a steak onto the jam, then drizzle some sauce onto the steak.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 230g
Calories 468  
Calories from Fat 137 29%
Total Fat 15.59g 19%
Saturated Fat 9.79g 39%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 146mg 6%
Potassium 258mg 7%
Total Carbs 77.99g 21%
Dietary Fiber 2.8g 9%
Sugars 54.09g 36%
Protein 1.39g 2%



  • A.L. Wiebe
    May 17, 2011
    Oh wow, I love elk meat! This looks really fabulous, Amos! How do you think this would work with buffalo meat?


    • Amos Miller
      May 17, 2011
      No question, A.L. Buffalo, ostrich, elk, caribou, venison - all the lean, dark meats will hold up well. I am glad you like the recipe! - best, Amos

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