Elk Scaloppine | Wild Table

A classical Italian dish characterized for its simplicity of ingredients and quick prep-to-plate steps. Scaloppine obtained its name from the plural usage of the Italian word ‘scaloppa’ meaning thinly sliced cutlets of meat served curled like shells or a scallop. The thin slices are then lightly floured, fried and served with a sauce.  

Traditionally, Scaloppine is prepared with veal cutlets or chicken, but any quality meat will work – especially ELK. The tip is to slice the meat thin enough to then pound flatter with the use of a meat mallet before dredging in flour and pan-frying in butter. A quick tip is to slice the elk when it’s semi-defrosted, so your slices are equally thick and your knife blade doesn’t slip. 

Generously season both sides of the elk with kosher salt and black pepper and then lightly dredge in flour. The cutlets will fry up quick in the butter until golden. Serve the pan-fried elk with a simple white-wine lemon reduction sauce and embellish with salty-brined flower buds known as capers for a boost of brightness with every bite.

Elk Scaloppine is an elegant dish to prepare with minimal prep-to-plate steps and can easily be served any day of the week or for a special occasion.

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Serves: 4-6

Ingredients

• 1 ½ pounds boneless elk, sliced into 8 steaks, about ½ in thick
• Kosher salt
• Freshly ground black pepper
• 1 cup all-purpose flour 
• 6 tbsp unsalted butter, + more if needed
• 2 shallots, finely diced, about ½ cup
• ¾ cup dry white wine, chardonnay
• ¼ cup capers, drained and rinsed 
• Juice from ½ a lemon
• Lemon slices for garnishments
• Cooked thin spaghetti noodles

Preparation

Carefully slice the elk into 8 steaks that are roughly 1/2 inch thick. It is easier to slice when the meat is semi-defrosted. Place each slice between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. Season with kosher salt and ground black pepper.

Dredge the slices in flour to coat both sides. Shake to remove excess flour, then set aside on a plate.

In a large skillet, heat 4 tablespoons of butter over medium heat. Working in batches, fry the elk until golden brown, about 2 minutes per side. Remove from the skillet and set aside.

Add the remaining butter and the shallots to the pan and cook until the onions are softened, about 2 to 3 minutes. Add the wine scraping the bottom to loosen up any of the browned bits stuck to the skillet. Add the capers and the juice from ½ of a lemon and cook until the sauce reduces by half. Season with salt and pepper if needed.  

Transfer the elk to a serving platter and pour the sauce over the top. Garnish with sliced lemons and serve with spaghetti noodles. 

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