Instructions: Season meat with a little salt and lots of pepper. Let stand for 30 minutes to 1 hour.

Heat oil in a large skillet over high heat. Add elk and sear evenly on all sides, but not past rare!

Reduce heat to medium and then add 2 tablespoons of the butter, garlic and brown sugar. Cook for 3 to 4 minutes.

Increase heat to medium-high, then add wine while scraping pan with a wooden spoon.

Return elk to pan, cook to medium-rare while reducing wine to about 2 tablespoons. Add lemon juice and remove pan from heat. Whisk in remaining butter, 2 to 3 pieces at a time until melted. Season with salt and pepper and serve.

This recipe yields 4 servings.

Comments: Anyone who pays much attention to my recipes knows that I have a thing for cooking fish and game with garlic and alcohol. They all just seem to go well together. I also prefer simple, rather than complicated recipes and try to get by with as few ingredients as possible. The above recipe fits this criteria. Do remember to take a few extra minutes to carefully trim your elk and remove all fat, gristle and silver skin.

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