Portions: 12 Portion size: 5-6 oz (150-180g)
8 floz 250 mL Red wine 1. Mix together the wine, oil, shallots, lemon zest, cayenne,
2 fl oz 60 mL Vegetable oil salt, and pepper in a nonreactive container big enough
2 oz 60 g Shallots, sliced to hold the elk steaks.
1 tbsp 15 mL Lemon zest, grated 2. Place the steaks in the container, turning them to coat
1/4 tsp 1 mL Cayenne them with the marinade.
1 tbsp 15 mL Salt 3. Refrigerate for 2 hours. The steaks should remain in the
1 tsp 5 mL Black pepper marinade only long enough to flavor them lightly.
12 12 Steaks, 5-6 oz (150-180 g) each, cut 4 ^ the stefs from the marinade and pat them dry from trimmed, boneless loin of elk with clean towek
Per serving: 5. Broil or grill to rare or medium doneness.
Calories, 180; Protein, 33 g; Fat, 45 g (75% cal.); Cholesterol, 80 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 115 mg.
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