Instructions

1. Place the elk meat on a plate. For steaks, brush both sides with olive oil, garlic and salt and pepper (add other seasonings if desired). For burgers, mix the meat with whatever you like to have in your burger patties, form the patties into palm-sized chunks and then press down to flatten them.

2. Heat up a skillet on the stove top. Add some olive oil to the skillet. When it starts to crackle, add the elk meat. Let the meat stay on this side for at least 3 minutes to create a nice crust on the elk meat.

3. Flip the elk over, and let it sit on this side for at least 3 minutes to achieve a similar crust. Use the baster to redistribute routinely the juices and olive oil that come off the elk meat. If desired, you can even baste with a little melted butter. Flip the elk meat over onto each side regularly. Depending on the cut's thickness, it depends on how long it needs to be cooked. For rare, the elk meat does not have to fry long. Test with your finger. For rare, press a finger into the center of the elk meat. If it is soft, it is rare. If it is soft but a little firm, it is medium rare. If it is firm when you press it, that means it is well-done.

4. Remove from frying pan and serve with vegetables, mashed potatoes, rice, etc. Red wine goes well with elk meat.