2 – 2 1/2 pounds elk loin or any hindquarter cuts, cut into 2-inch cubes  salt and freshly ground black pepper 2 tablespoons vegetable oil 6 tablespoons butter, cut into 6 equal pieces 8 - 12 garlic cloves, thinly sliced 1 tablespoon brown sugar 1/3 cup dry white wine  juice of 1 lemon 

Season meat with a little salt and lots of pepper. Let stand for 30 minutes to 1 hour. Heat oil in a large skillet over high heat. Add elk and sear evenly on all sides, but not past rare! Reduce heat to medium, add 2 tablespoons of the butter, garlic and brown sugar. Cook for 3 to 4 minutes. Increase heat to medium-high, then add wine while scraping pan with a wooden spoon. Return elk to pan, cook to medium-rare while reducing wine to about 2 tablespoons. Add lemon juice and remove pan from heat. Whisk in remaining butter, 2 to 3 pieces at a time until melted. Season with salt and pepper and serve. 4 servings.