Elk recipes?

[DuckDogDr]

Looking for some recipes for first time cooking elk.
Stews; fajita strips , marinades etc .

 

[trevvamos]

Buck Buck Moose cook book by Hank Shaw

 

[ProStaffSteve]

Can’t beat the slow cooker. Season & sear each side of a crockpot shaped piece of meat, stick it in a couple inches of water and leave the pot on low for 6-8 hours. Works on everything. Add butter for wild game

 

[Marble]

Burger I treat just like any other Burger. Roasts too, maybe cooked slightly less depending...


Steaks, always medium rare.

Better cuts are dry aged in fridge for 1-2weeks.

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[One-shot]

Elk can be substituted in any really worthwhile beef recipe and makes it so much better. I bounce among a handful of outstanding stew recipes but this one always gets rave reviews. It’s a stew not a bolognese.
https://cooking.nytimes.com/recipes/1017126-sicilian-beef-ragout

 

[davsco]

crockpot for 6 hours. plenty of carrots , potatoes and onions, two cans of cream of mushroom soup. comes out tender and yummy.

 

[Bull_n_heat]

Did you save the tongue? Brine that sucker and cook it up like corned beef. Ridiculously good.

 

[Caseknife]

Like has been said, any beef recipe will work, BUT, elk meat has no fat in the muscle so it dries out much quicker. Always try for med rare for steaks on the grill, anything more and it will be like eating shoe leather. I butcher my own game animals and grind my own, never add suet to the burger and have never had any adverse effects. I like to know what is going into the frying pan.

 

[jjohnsonElknewbie]

The elk burger we had made is 90/10 with beef fat. It is phenomenal on its own and my kids prefer it over regular 90/10 or 80/20 beef.

For something different this past weekend, I thawed 3 pounds of elk burger and threw into a large mixing bowl. I seasoned with 1 tablespoon each of table grind pepper, garlic powder (not salt), and onion powder. I also added 1 teaspoon each of chili powder, smoked paprika, and regular table salt.

I thoroughly mixed the seasoning in by hand and then added a cup of shredded mild cheddar to the top and mixed it in thoroughly.

You can make the pattie’s as large or small as you want, and I think I went with 12.

I preheated my pellet smoker to 400 about 45 minutes ahead of time (it’s cold here) to make sure it was good and hot. I’m running Lumberjack competition blend pellets. I cooked the burgers for about 7-8 minutes and flipped for about another 7-8 minutes. Heat loss with the pellet grill when opening the lid requires more cooking time.

The burgers came out a perfect medium-medium/rare, and the blended in cheddar cheese made them extra juicy and delicious. The leftovers were even better the next day.

 

[BRTreedogs]

Stew
Cube meat and onion, sear in pot, transfer to crock pot, cover with beef broth, cook all day on low.
Transfer back to pot, boil with your carrots, celery, salt pepper, onion, garlic etc to taste.
Side with the red lobster biscuits.

 

[CCooper]

I like to cut my steaks about 1.25" thick. light rub with olive oil and seasoning of choice. Put them on the pellet grill on smoke for 30-45 minutes (150 or so) then remove completely from grill. Turn grill up to 425, let it come up to temp and sear both sides for a few minutes. Let it rest for 5-10 minutes and enjoy. Elk/ Deer/ Duck I prefer rare to very rare.
Edit to add: Let the steaks come to room temp before grilling.

 

[BRTreedogs]

I love this chili.
I typically only use 1 lb burger.
Add in a couple diced sweet potatoes and shredded carrots.

 

[CCooper]

^^^ Sweet potatoes in the chili is excellent

 

[mattferg84]

Check out the Nevada Foodies website. There is tons and tons of wildgame recipes on there. I have yet to try one that I didnt like.

Nevada Foodies - Wild Game Recipes

Celebrate your harvest with my inspiring Wild Game Recipes from the field to the dinner plate. Fresh, organic and delicious wild game cooking.

nevadafoodies.com

 

[svivian]

My favorite way to do backstraps.

Take the loin roast out a week ahead of time and pat dry. Season with your favorite stuff and let it sit in the fridge loosely covered for about a week.

Set the smoker to 180 and bring the meat up to room temperature.

Place the roast on the smoker for 2 hrs or until internal temperature hits 120 degrees. Flip every 30 minutes and baste with garlic butter to keep moisture.

Get a cast iron or black stone as hot as possible. Drop som garlic butter on and immediately take the meat from the smoker to the cast iron and sear on all sides no more than 45 seconds a side.

Place in foil and dump the rest of the garlic butter on top and wrap it tightly. Let it sit for 15 minutes in the foil then enjoy

 

[Pro953]

Elk can be substituted in any really worthwhile beef recipe and makes it so much better. I bounce among a handful of outstanding stew recipes but this one always gets rave reviews. It’s a stew not a bolognese.
https://cooking.nytimes.com/recipes/1017126-sicilian-beef-ragout

This… just treat it more like grass fed and do not overcook. I find it to be the most forgiving of all of the game meats.


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[Wrench]

Cut em' thick, cook em' fast and don't be afraid to let them sit in salt based cures for a day or 3 before the above.

 

[Ehiggins]

Elk bourguignon

Julia Child's Beef Bourguignon

There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. You can’t and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are we...

www.tablespoon.com

It’s incredible


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[Seeknelk]

Steaks I like a about 3/4 to inch thick. I season with Prudommes meat magic or just Montreal steak and a bit more salt. Sear in cast iron pan with plenty of butter or bacon grease. Just till rare or medium rare. I like a dab of horseradish once in a while.
Heart is a huge favorite here, it's the third tenderloin but denser. Trim all valves , plumbing and silver skin. Season and fry the opened heart flats, let sit a bit. Slice into strips.
Put French bread roll with course salt, parmesan and butter on top in oven till warm and a little crusty. Make sandwich with sauteed onions and peppers and heart. Best sandos I've ever had. Heart has perfect bite with NO pull outs. It also makes awesome tacos cooked the same way.

 

[Hunt4lyf]

Tak a 1/2 pound of burger, fry it up with some onions and dump in a small can of El Pato, cook it down a bit and crack 4-5 eggs in it, makes killer breakfast tacos and burritos.