Elk with mushrooms and onion sauce

Elk meat, like other types of game, belongs to the elite class meat, not only due to its environmental friendliness and high quality protein, but also due to its interesting taste vaguely resembling beef

Ingredients

• 4 boneless moose steaks;
• 150 grams of butter;
• 1 large onion;
• 100 milliliters of beef broth;
• 50 milliliters of red wine;
• 1 pinch of sugar;
• 50 milliliters of brandy or cognac;
• 50 milliliters of vegetable oil;
• salt to taste;
• 0.5 kilograms of porcini mushrooms

Directions

1. Take the defrosted steaks out of the refrigerator 30-40 minutes before cooking. Do not rinse with water, just wipe with disposable towels and leave to warm to room temperature.
2. Grate onions on a coarse wire rack. Melt 1/3 of the amount of butter in a saucepan, add chopped onions, boil the mixture until translucent. Add broth, wine and sugar. Simmer on a moderate heat until the sauce has evaporated by half. Remove from stove.
3. Season the meat to taste - some prefer seasoning before cooking, some at the end. In a skillet, melt half of the remaining butter, fry the steaks to the desired degree of doneness, transfer to a plank, cover with foil.
4. In a separate skillet, fry the porcini mushrooms in a mixture of vegetable oil and remaining butter.
5. Pour brandy into the frying pan where the meat was fried, perform a flambé (light with a long match), leave until the fire goes out on its own. Pour in the sauce, bring to a boil, remove from heat.
6. Serve moose meat with 1-2 tablespoons of sauce and topped with fried mushrooms.