On this page:

·          Preparation and Cooking Tips

              General

              Elk roasts and stews

              Elk burger

              Elk steak

·          Marinade Recipes

·          Elk Meat Recipes

  PREPARATION AND
      COOKING TIPS

Try elk meat in your favorite recipes for great flavor and lower fat results. Elk can be substituted for red meat in any conventional recipe and is easily prepared by grilling, roasting, broiling, stir-frying or pan-frying. For example: ground meat can be used for casseroles, chili, soup or meatballs.

Because elk is very lean, containing little fat or marbling, care must be taken during the cooking process so that it does not become dry. Cooking with lower temperatures, less time and added moisture will help to insure that elk meat does not dry out. Cooking elk no further than rare or medium rare preserves the juices.

Keep elk meat frozen until ready to use, defrost thoroughly the refrigerator.

Wrap any unused meat and return to refrigerator immediately. Do not refreeze

Many kinds of moisture can be added:  broth, water, creamed soups, wine, etc.  This produces superb flavored gravy. Add 1 2 cups of water along with desired seasonings. Or instead of water, try your favorite creamed soup plus a can of milk. Feel free to use whatever form of moisture you desire, elk is a very versatile meat.

Elk meat may be massaged with either olive oil or canola oil (mixed with herbs and spices if desired) before cooking. This step creates a seal over the meat that keeps moisture in.

Cooking tips for prepared roasts and stews

You can add spices and extra moisture to either of the below methods.

Oven: Preheat oven to 275. Place elk roast in covered baking dish. Heat in oven until internal temperature reaches  140 for rare and 160 for medium.  (We suggest the use of a meat thermometer). If interested reserve juice to use for gravy. Roaster bags work well. You can also: insert thin strips of moist meat such as bacon, salt port or beef or pork fat into roast, or, wrap the outside with bacon strips.  Insert several garlic cloves for even more delicious flavor. 

Slow Cooker / Crock Pot: Cook stews and roasts in a slow cooker to an internal temperature of 140 using a meat thermometer. Roasts will be deliciously tender in 8-10 hours on the LOW setting. If using a crock-pot, add desired liquid and spices and cook for 4 6 hours on high or for a "melt in your mouth" roast, cook on low heat for 10 12 hours.

Cooking tips for elk meat burger

The most versatile of all elk cuts, elk burger can be substituted for ground red meat in almost any kind of dish and adds tremendous flavor and texture.

For either of the methods listed below:  (1) If extra moisture is desired you can add one or more of the following: 1 egg per pound of meat, 1 teaspoon olive oil,  ground mushrooms or wrap a piece of bacon around each patty. (2) Spray liberally with cooking oil and turn often. Do not cook beyond medium well done (just to the point where the pink is disappearing). 

George Foreman or similar grill: For a quick, delicious burger, cook for 4 minutes in the grill. Seasoning can be added if desired.

Pan-frying or grilling: Cook over medium heat for about 4 minutes per side. 

Cooking tips for steak:

For steaks, rare to medium is preferable. Care taken to not overcook the meat will make it tender and flavorful. For any method you can sear the meat on high heat to seal in the juices and then continue cooking on lower heat to the desired finish.

Pan frying: Fry steaks in olive oil and your favorite seasonings, just to medium rare.  Oil marinades also work well and will add extra moisture.

Grilling: Marinate steaks in your favorite oil marinade to create the ultimate steak experience. If grilling, baste with melted butter or olive oil.

Flank steak: Marinate 24 hours, grill whole, slice and serve.

Tenderloin: Prepare as you would a beef fillet mignon, for a most tender treat.

Sirloin steak, Ribeye Steak and Strip Steak: Braise, pan fry, broil or grill. Sirloin steak can be cubed, marinated and put on skewers with cherry tomatoes, peppers, onions etc., then brushed with marinate or oil.

           ELK RECIPES

MARINADE RECIPES

GENERAL:

·         Wine or vinegar along with heavier flavors of soy or garlic.

·         Coke Classic along with any seasonings you desire.

·         Adding bacon strips or fat while cooking can help keep it moist.

ELK MARINADE (8 to 12 hours)

1/4 to 1/2 cup oil (canola, Crisco)

1/2 cup soy sauce

2 Tbsp. molasses

Ginger to taste

Garlic to taste

KABOB MARINADE

Makes enough for 2 lbs of uncooked meat (3 cups or 6 servings)

1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 tsp ground black pepper
2 cloves garlic, minced
1 tsp MSG (optional)

In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic and MSG (meat tenderizer). Mix well and add meat. Marinate in the refrigerator for 4 to 24 hours.

STEAK TIP MARINADE

5 oz Worcestershire sauce
8 oz Italian-style salad dressing
2 tsp. garlic pepper seasoning
1 cup barbeque sauce
2 lbs sirloin tips, cubed

Combine above ingredients. Place steak tips in marinade and coat well. Cover tightly and refrigerate for at least an hour. Grill on skewers with vegetables or in a slow-cooker until tender.

GRILLED STEAK MARINADE

1 chopped onion

3-4 cloves minced garlic

Bottled Italian salad dressing (not fat-free)

Elk steaks

Mix first three ingredients in a large resealable plastic bag. Add elk steaks and marinate overnight in the refrigerator. Grill rare to medium rare.

ELK MEAT RECIPES

ELK STEW

2 lbs elk stew meat
2 carrots
4 potatoes
1 onion
1 cup celery
1 large can cut-up tomatoes
1 can tomato sauce
1 pkg onion soup mix
1/2 cup minute tapioca

Cut first 5 ingredients into bite-size pieces. Mix together and bake in covered dish at 275 degrees for 5 hours.

GRILLED ELK STEAK

4 ribeye steaks

Marinate steaks for four hours in Lawrys fat-free lemon pepper marinade.

Prepare a baste:

6 Tbsp. melted butter or margarine

6 Tbsp. soy sauce

6 Tbsp. brown sugar

Cook until seared. Turn meat; brush with the basting mixture. Continue grilling, brushing frequently with the baste until desired doneness (approximately 20 minutes).

ELK MEAT LOAF

2 eggs
1 can (8 oz.) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds ground elk
3 Tablespoons brown sugar
3 Tablespoons Dijon mustard
3 Tablespoons apple cider vinegar

In a large bowl, lightly beat eggs then add the tomato sauce, onion, crumbs, salt, and pepper. Add elk and mix well. Press into an ungreased 9" x 5" x 3" loaf pan. Combine the brown sugar, mustard, and vinegar then pour over the top of the meatloaf. Bake uncovered at 350 degrees for 70 minutes.

SLOW COOKER CASSEROLE

1 1/2 pounds elk, ground or cubed
1 medium onion chopped fine
2 ribs celery, chopped
1/8 cup oil
1/2 cup raw rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound sliced fresh mushrooms
1/4 cup soy sauce
1 cup peas
1 cup water
1/2 cup dry red wine

Heat oil in Dutch oven and brown elk thoroughly on all sides. Add onion and celery while cooking. Drain off any remaining grease. In a bowl, mix together the rice, soups, mushrooms, and soy sauce, then add to Dutch oven. Add peas, water, and wine and simmer for 1 to 1 1/2 hours. Serve hot with fresh biscuits.

CROCK POT ROAST

1 elk roast

1 cup water

1 pkg French onion soup

2 cans (8 oz.) cream of mushroom soup

1 can whole potatoes

Baby carrots

Salt and pepper (to taste)

Add all ingredients to crock pot and cook on medium for 4-6 hours.

ELK MEAT CHILI

2 pounds ground elk
1/2 cup chopped onion
3 garlic cloves, minced
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (28 ounces) pork and beans, undrained
1 Tablespoon brown sugar
1 Tablespoon chili powder (or more to taste)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano

In a Dutch oven, cook elk, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Yield: 6-8 servings.

BARBEQUED ELK ROAST

3 pounds elk round, leg, or rump roast
12 oz. can beer
3 cloves garlic
2 onions, sliced
3 bay leaves
salt & pepper to taste
2 cups barbecue sauce

Trim excess fat. In large bowl, mix beer, garlic, salt, pepper, onions, and bay leaves. Add elk meat (marinade should cover meat). Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove elk and onions from marinade and place in crock-pot. Pour 1 cup barbecue sauce over top. Cover and cook on low for 10 to 12 hours. Serve with remaining barbecue sauce.  

BARBEQUE MEATBALLS

Mix:

1 lb. elk burger

cup milk

tsp. salt

cup rolled oats, uncooked

cup minced onion

Form into walnut-sized balls. Place in 13 x 9 inch pan.

Sauce:

1 cup ketchup

cup water

cup chopped onion

2 Tbsp. vinegar

4 Tbsp. brown sugar

Mix sauce ingredients and pour over meatballs. Do not cover. Bake at 350 for 1 hour, turning once or twice