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Elk Steak with Spaghetti Squash and Mushrooms

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Yield:[3 servings] / Serving size = 1.25 cups
Ingredients:

1 medium spaghetti squash (2lbs)

2 teaspoon olive oil

½ teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon + 1/8 teaspoon salt

½ teaspoon pepper

½ teaspoon ground coriander

1 - 8 oz. elk steak (or venison)

1 tablespoon unsalted butter

1/3 cup yellow onion, minced

2 garlic cloves, minced

2 cups button mushrooms

Directions:

1. Preheat oven to 425°
2. Cut squash in half lengthwise. Use a spoon to remove seeds. Add 1 tsp. oil and a pinch of salt and pepper to cut side of squash. Lay squash cut side down on baking sheet and roast for 1 hour. Remove from oven when squash is fork tender. Allow to cool. Once squash is cool, use fork to scoop out flesh and place in a large bowl.
3. Mix oregano, garlic powder, ¼ tsp. salt, pepper, and coriander together in small bowl. Rub steak with spice rub and let sit 30 minutes.
4. Add 1 tsp. oil to skillet over medium heat. Once oil and skillet are hot, add steak. Sear on all sides. Remove when meat is cooked to desired doneness and let rest 10 minutes. You can also grill the steak if desired.
5. While meat is resting, add 1 Tbsp. butter in same skillet over medium heat. Add onion, garlic, and mushrooms and sauté until mushrooms become brown. Remove from heat and add squash and 1/8 tsp. salt to pan and toss.
6. Serve steak over a bed of spaghetti squash and mushrooms.
7. Enjoy!

*This recipe was adapted from and used with permission by Nevadafoodie.com.

 

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