Elk Medallions with Creamed Leek and Blue Cheese Rice: A Gourmet Feast in Half the Time

If you’ve ever craved the elegance of a fine steakhouse dinner at home, this recipe for Elk Medallions with Creamed Leek and Blue Cheese Rice is here to impress. The dish offers a harmonious blend of earthy, creamy, and savory flavors, showcasing the luxurious pairing of tender elk with a rice dish that mimics risotto—minus the time-consuming stirring.

At the heart of the recipe is Castor River Farms White Rice, which transforms ordinary rice into a creamy masterpiece that rivals traditional risotto in texture and flavor. Paired with the rich taste of creamed leeks, blue cheese, and shiitake mushrooms, this dish becomes a culinary showstopper.

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The Secret to Effortless “Risotto”

Making risotto can be a labor-intensive process, but this recipe simplifies it without sacrificing flavor. By using Castor River Farms White Rice, known for its exceptional quality and texture, you achieve the creamy consistency of risotto in less than half the time. Cooked in chicken broth and finished with butter, this rice is the perfect canvas for the bold flavors of blue cheese and leeks.

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The Recipe

Ingredients

• Elk Medallions
  • 4 4-ounce elk medallions
  • Salt and ground black pepper
  • 6 whole garlic cloves, crushed
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1 cup butter
• Creamed Leek and Blue Cheese Rice
  • 10 ounces fresh shiitake mushrooms, sliced
  • 2 leeks, thinly sliced (white parts only)
  • 1 tablespoon garlic, minced
  • 1 cup heavy cream
  • 1/2 cup blue cheese crumbles
  • Salt and ground black pepper
• Rice
  • 1 cup Castor River Farms White Rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 teaspoon salt

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Directions

1. Cook the Elk Medallions
   • Heat a cast-iron skillet over medium-high heat. Season the elk medallions with salt and pepper.
   • Melt the butter in the skillet and add garlic, rosemary, and thyme. Once aromatic, add the elk medallions.
   • Sear the medallions for about 2 minutes on each side, then cook to your desired doneness. Remove the medallions and rest them on a clean plate. Discard the garlic, rosemary, and thyme.
2. Prepare the Creamed Leek and Blue Cheese Sauce
   • In the same skillet, add the shiitake mushrooms, leeks, and minced garlic. Sauté until the mushrooms are golden and the leeks are tender.
   • Lower the heat to low and add the heavy cream, blue cheese crumbles, and a pinch of salt and pepper. Use a wooden spoon to scrape up the golden bits from the bottom of the skillet.
   • Stir until the blue cheese melts and the sauce thickens slightly. Remove from heat.
3. Cook the Rice
   • Combine Castor River Farms White Rice, chicken broth, butter, and salt in a pot. Bring to a boil, then cover and reduce the heat to low.
   • Simmer for 15–20 minutes, or until the liquid is fully absorbed.
4. Assemble the Dish
   • Once the rice is cooked, add it to the skillet with the creamy mushroom and leek mixture. Stir gently to combine.
   • Plate the rice and place the elk medallions on top.

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Why Elk and Blue Cheese Are a Match Made in Heaven

Elk, with its lean and slightly sweet flavor, pairs beautifully with the deep, tangy richness of blue cheese. The addition of shiitake mushrooms and leeks brings earthy complexity, while the creamy rice ties it all together into a balanced, luxurious dish.

This recipe is perfect for a special occasion or whenever you’re in the mood to treat yourself to something extraordinary. With its fine-dining flavors and simplified preparation, Elk Medallions with Creamed Leek and Blue Cheese Rice is destined to become a favorite in your recipe collection.

Serve it with confidence and savor the compliments—it’s a meal worth celebrating!