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Author Notes: This milanesa is accompanied by a lemon bechamel that is slightly sweet from the lemon stilton, balanced by the occasional tart bite of a caper. I served it with Mr L's Mashed Potatoes - delicious! If you are not fortunate enough to know someone who has shot an elk and shared with you, you can use lean beef or veal scallopini as well. —aargersi
Lemon Caper Bechamel
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 clove garlic - minced
- 1/2 cup buttermilk
- 1/2 cup champagne (you can use white wine too I jusy happened to have champagne open and ready)
- 1 teaspoon fresh thyme
- 2 tablespoons capers
- 1/4 cup lemon stilton
- a pinch each salt and pepper
- 1 tablespoon parmesan (I used reggiano)
- juice from a wedge of lemon
- whisk the flour, garlic and butter together in a large saucepan over medium heat. After a few minutes whisk in the buttermilk and champagne, then the cheeses and the thyme. Squeeze the lemon and add the capers, stir and taste, adjust the salt and pepper accordingly. Turn off the heat (if it gets too thick add a bit more milk)
- 6 thin slices of elk backstrap
- 1 cup flour seasoned with salt and pepper
- 1 cup seasoned breadcrumbs
- 2 eggs
- juice from one lemon wedge
- 2 tablespoons butter
- 2 tablespoons olive oil
- Put a cookie sheet lines with parchment in a 200 degree oven. Set up your breading station using 3 cakepans (or whatever your vessel of choice is) line them up - flour, egg whisked with lemon juice, then breadcrumb.
- Heat the butter and oil in a large skillet to med-high.
- Dredge your elk - flour then egg then breadcrumb then into the skillet, how many at a time depends on the size of the pan. Brown on one side, flip, brown on the other then into the oven until they are all cooked.
- Heat the bechamel back up (this is where you may need to add another dab of milk), then plate the milanesa, spoon bechamel over, and eat up