Marinade:

1/3 cup whole-grain mustard

1 tablespoon fresh thyme, chopped

1/3 cup brown sugar

1/2 cup heavy red wine (burgundy or cabernet)

2 cloves garlic, chopped

1/3 cup olive oil

Elk:

3 (6-ounce) elk loin steaks (lamb may be substituted)

Canola/olive oil for searing

Sauce:

1/4 cup marsala wine

1/3 cup red wine

1/2 cup beef broth

3 tablespoons butter

Salad:

1/4 cup julienne carrots

1/4 cup julienne water chestnut

1/4 cup julienne red bell pepper

1/4 cup julienne yellow bell pepper

1/4 cup julienne red onion

2 tablespoons olive oil

Salt and pepper to taste

1/2 cup watercress

For marinade, whisk mustard, thyme, brown sugar, red wine and garlic together. Whisk in olive oil. Set aside 1/3 cup marinade.

Marinate elk loin steaks for 24 hours.

Sear both sides of steaks in canola/olive oil blend until outside is slightly caramelized (2-3 minutes each side).

Place in a 300-degree oven for 7 to 10 minutes. Seven minutes will result in rare steak, 10 will result in medium rare.

For sauce, combine marsala, red wine and broth and reduce over medium heat until the consistency of syrup. Turn off heat and add butter.

For salad, quick sear carrots, water chestnuts, peppers and onion in a hot pan with olive oil; add salt and pepper to taste. Add hot vegetables and watercress in a clean mixing bowl. Drizzle reserved marinade over vegetables and mix to coat, reserving a bit for serving.

To serve: Place salad in center of plate. Slice steak against the grain to tenderize and place on top of salad. Drizzle sauce around outside edge of plate.

Note: Serve game rare or medium rare. Because of the low fat content, the meat becomes gamier when overcooked.

Wine pairing: Serve with merlot or pinot noir.

Source: Brandon Jaenish, chef of The Broadway Bistro, Salt Lake City