Wild mushrooms, like chanterelle and choice elk meat can be a spectacular dinner party selection. I lived, happily in Denver for ten years. I had many friends, that lived in the foothills: Evergreen, Golden and even deeper into the mountainous areas, like Georgetown and Idaho Springs. I went to many dinner parties and found a few unusual dishes. I want to share with you this grilled elk and wild mushroom sauce recipe, it can be substituted with a choice beef cut, the flavor will be similar. The host gave me a 3x5 handwritten recipe card for this elk dish that many found superb. The elk meat is nutritious and lean. The chanterelles, hand-picked from the wild, with a distinct spicy taste. Enjoy this grilled elk and wild mushroom sauce, an authentic Rocky Mountain recipe.

Things you will need:

  • Marinade:
  • 2 lb elk tenderloin
  • 3 Tbsp red wine
  • 1 Tbsp soy sauce
  • 2 minced garlic clove
  • 1 tsp minced ginger
  • salt and pepper
  • Mushroom Sauce:
  • 2 lbs chanterelle mushrooms, cleaned and sliced, 1/4" thick.
  • 2 Tbsp finely chopped white onions
  • 1 Tbsp soy sauce
  • 3 Tbsp white wine
  • 1 tsp sugar
  • 1 tsp cornstarch, 2 Tbsp. water
  • Optional: 1 more tsp. cornstarch and 4 Tbsp. water to stretch sauce amount
  • 1 minced garlic clove
  • 1 tsp fresh ground black pepper
  • 1/2 tsp ground cumin
  • Large mixing bowl
  • Medium skillet
  • Utensils
  • Charcoal, charcoal grill and grilling items
  • Large platter

Step 1

Light charcoal on outdoor grill. Wait until coals are grayish white, this may take 45 to 60 minutes. Have coals on one side of the grill bowl.

Step 2

Prepare marinade: Blend in a large bowl, the wine, soy sauce, garlic, ginger, salt and pepper. Place meat in marinade for 2 to 12 hours making sure you turn and coat all sides occasionally.

Step 3

Mushroom sauce: Make this when meat is taken off of grill to rest. Melt butter in skillet over medium low heat. Add onions, cook for 2 minutes, add garlic and cumin, cook for 1 minute. Add mushrooms, cook until soft, 4 to 6 minutes. Pour in wine, soy sauce, add sugar. Stir mixture as sugar dissolves. Mix cornstarch into 2 Tbsp. of water, pour into mushroom mix, stir until it thickens, add fresh black pepper and salt. Taste test and add any needed condiments. Add water or a cornstarch mix to bring consistency to a fine lumpy and yet silky state.

Step 4

Take meat out of marinade, generously season with salt and pepper. Place over hot coals on grill. Brown all sides about 2 minutes each, place on non-coal side for a few minutes. Take off when medium rare. Internal temperature should read 125 degrees. Place aside on large platter. Cover with foil and let it rest 15 to 20 minutes before slicing. This is normally served rare to medium rare to preserve juices. It can cook longer, but may dry this venison-like meat, rather quickly.

Step 5

Serve sliced elk tenderloin on a large platter with chanterelle mushroom sauce poured over the top. Have a gravy boat filled with mushroom sauce on the side. Serve with a bottle of Cabernet Sauvignon; offer a selection of Colorado microbrews. Enjoy the grilled elk and wild mushroom sauce with grilled asparagus, honey glazed baby carrots and a flavorful herb pilaf.