Elk Recipes

Elk Recipes

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Elk Roast Recipe

Ingredients:

• 3-4 pounds elk rump roasting
• ¼ pound peeled red potatoes (cut into small chunks)
• ¼ pound sliced onions
• ¼ pound sliced carrots
• ¼ of a seeded green pepper (cut into cubes)
• ¼ cup red wine
• ¼ cup water
• 1 pkg. onion soup mix
• 2 Tbsp flour
• 3 Tbsp butter
• salt and pepper to taste

To start this delicious elk roast recipe, melt the butter over medium heat in a large skillet. Once butter is warm, brown meat on all four sides. Place meat in a large slow cooker or Crockpot. Add all other ingredients excluding the flour. Set slow cooker to low and cook for about 8 hours (or until meat fall apart). Remove veggies and elk, leaving remaining liquid in slow cooker, be sure to keep warm. Mix the flour into 1 cup broth, place in a small saucepan. Slowly add the remaining broth and bring to a boil. Stir constantly for about 2-3 minutes, or until thick. Serve over meat and veggies.

This elk roast recipe serves 4-6 people.

Elk Steak Recipe

Ingredients

• 1 and ½ pounds elk steaks
• 2-3 onions (large) cut in half-rings
• 4 ounce can of mushrooms, undrained
• 1 can cream of mushroom soup
• 1 package frozen broccoli or peas
• ¼ cup water or sherry
• 1 and ½ tablespoons oil
• dash of salt and pepper (to taste)
• prepared rice (to serve 6)

Brown elk in hot oil. Place onion in pan and brown slightly. Add the remaining ingredients, cover and simmer on low for about 1 to 1-1/2 hour, or bake for ½-1 hour at 350°F. Serve over the rice to complete this simply wonderful elk steak recipe.

Elk Jerky Recipe

Ingredients

• 3 lbs. Frozen elk roast
• ½ c. Worcestershire sauce
• ½ c. soy sauce
• 2 teaspoons seasoning salt
• 2 teaspoons Accent
• 2/3 teaspoon pepper

Defrost elk in microwave until it is just able to be cut with a knife. Slice into 3/8-inch strip, be sure to cut with the grain. Meanwhile, combine remaining ingredients in a small container and stir. Put the elk strips into the marinade, make sure the meat is totally covered. Allow meat to marinate overnight. To finish the elk jerky recipe, slay strips over a rack and bake at 150°F for 6-8 hours. You can also use a dehydrator for this elk jerky recipe.

Barbecue Elk Ribs

Ingredients:

• Red Wine sufficient to cove ribs in a marinade
• 1 1/2 c Water
• 1 cup Currant or plum jelly or jam
• 1/2 Brown sugar
• 1/4 medium Onions, finely diced
• 1/8 tsp. cloves
• 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 1/2 tsp. Salt
• 6 lb. Elk ribs with some loin meat attached
• Freshly ground black pepper to taste

Marinate Elk in buttermilk for one day. Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours.

Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

Back Strap/Tenderloin of Elk

Ingredients:

• 1 Backstrap/2 Tenderloin
• 1/2 Cup Red Wine
• 1/2 Cup Water
• 1 Onion
• 1 Bell Pepper
• 16 oz. Mushrooms
• Flour
• 1 Cup Butter (about)
• 1 to 1 1/2 cups uncooked rice

Start rice when you begin cooking, everything should be ready at the same time. Marinate meat in your favorite marinade for 4 to 24 hours. Cut meat into 1/2 inch cubes, flour, brown on high with butter in a large cast iron skillet or large pot (needs to be large enough for all contents), and set aside.
Cut up all vegetables. Add them to the wine, water, and meat.
Cook until it starts to thicken (Note: add a little cornstarch mix with COLD water to help thicken if needed). Serve over rice, serves 2 to 4 people.