Elk and green peppercorn pasta

Entertaining doesn't have to be costly or time consuming. This pasta recipe is not only incredibly tasty and easy to make it is also inexpensive. Serve it with a bowl of mixed salad greens and some crusty bread and you have dinner ready in minutes.

1 lb (500g) elk tenderloin, (or sirloin) cut into thin strips
salt and freshly ground pepper
2 teaspoons olive oil, plus 2 teaspoons extra
2 teaspoons butter
1/2 cup finely chopped onion
4 garlic cloves, minced
2 tablespoons green peppercorns in brine, drained
3/4 cup red wine
1/2 cup chicken broth
1/2 cup whipping cream
3/4 lb (375g) penne or rigatoni pasta

Sprinkle elk with salt and pepper. Heat 2 teaspoons oil in large frying pan over medium-high heat. Cook elk in 2 batches for about 3 minutes or until tender. Remove from pan; cover to keep warm.

Heat extra oil and butter in large frying pan over medium heat. Add onion and garlic and cook, stirring, for about 5 minutes or until onion is softened. Add peppercorns, crushing them lightly with the back of a spoon. Increase the heat to medium-high. Add wine and cook for about 2 minutes or until almost half of the wine is evaporated. Add broth and cream and simmer for about 5 minutes or until sauce is thickened. Stir in elk and a pinch of salt and pepper.

While sauce is cooking, cook pasta in a large pot of boiling water for 12 to 15 minutes or until al dente. Drain and add to pasta sauce. Stir to coat pasta. Serve immediately. Serves 4 to 6.


Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.


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