Instructions
- Prepare Potato Rösti: Squeeze excess moisture from grated potatoes. Season with Salt and Pepper. Melt Butter in a large skillet over medium heat. Form potato mixture into 4 patties and cook for 5-7 minutes per side, or until golden brown and crispy. Set aside and keep warm.
- Prepare Wild Mushroom Cream Sauce: Melt Butter in a skillet over medium heat. Sauté Shallots until translucent. Add Wild Mushrooms and cook until softened. Deglaze with Dry Sherry and reduce by half. Stir in Heavy Cream and simmer until thickened. Season with Salt and Pepper.
- Sear Elk Medallions: Pat Elk Medallions dry and season generously with Salt and Pepper. Heat Olive Oil and Butter in a skillet over high heat. Add Rosemary and Garlic. Sear Elk Medallions for 3-4 minutes per side for medium-rare, adjusting cooking time to desired doneness.
- Serve Elk Medallions immediately with Wild Mushroom Cream Sauce and Potato Rösti.
