Elk Recipes: Lean Elk Meat is Healthy and DeliciousSimple elk recipes that have been tried and tested in home kitchens and dinner tables will be added to this page below. Also, user-submitted recipes are accepted and can be found at the bottom of the page. There is a recipe submission invitation for visitors to use below to share their recipes. Do you have a favorite big game recipe? Share it! Those who say they don't like elk or deer meat have usually consumed meat from animals that have not been handled properly in the field. (See field dressing page.) Or, perhaps the cook left a lot of "silver skin" on it. We've held our noses while processing stinky old bulls, and then been amazed at the meat's good flavor. Even elk that have been wounded, chased and shot again, can still be tasty and tender, if handled properly. To Age, or Not to Age?Aging is not necessary, but it does help to tenderize and even improve the flavor and texture of any elk recipes, as well as beef. Care needs to be taken to keep the temperature right. At or around 32 degrees F or in the lower thirties is best for aging meat.In 2008 the weather was a little warm when we killed a couple of elk, so we shuffled the packaged meat in and out of the freezer to keep it near freezing during the day and left the packages out in the garage at night when it got cold. Hold the meat at or near freezing for three to five days maximum for the aging period. Keep in mind that it will lose some moisture the longer it is out of sub-zero temperatures. Briefly, aging is a process that allows bacteria to have their way in a very limited fashion (by the cold) for a short period. During this period the bacteria release enzymes that cut the long proteins. Shorter proteins are more tender. An alternate method of aging is to pull out the meat from the freezer ahead of cooking time and allow it to completely thaw in the refrigerator. Then let it stay at refrigerator temperature for another twenty four hours before cooking. That takes some planning ahead. Remove the Silver Skin and Avoid FatFor the most part, remove the silver skin (white membrane) from elk meat (and deer) as much as possible. It contributes that "wild" flavor that many people complain about when they think they don't like wild meats. If you take that stuff off and avoid the fat layers, as well, you will fool the naysayers.Shank of elk is so tough that you might prefer to pressure cook it, or else cook it slow and moist for a long time to tenderize it.
We will start with our favorite and some the most popular venison/elk recipes first:
Now, It's Your Turn!What Are Your Favorite Big Game Recipes?
Do you have some favorite recipes using elk or other big game? Share them! If you are copying a recipe from a copyrighted source, just give credit to the source. Contributed Big Game RecipesClick below to see elk and big game recipe contributions from other visitors to this page...
Green Chili Elk Stew
1 lb. ground or finely chopped elk roast
BURGUNDY ELK VEGETABLE STEW
1 ½ pound elk round Steak - cut into “stew meat size pieces”
orange elk
This is for use with ground elk. Rinse and wash with water and then marinade elk for a couple hours to reduce that "gamey" taste.
AL’S Crockpot Venison Stroganoff
Ingredients:
Carne Guisada- A Tex-Mex Favorite Using Elk Meat
1 ½ lb. elk roast
Elk Pepperoni Recipe
Elk Pepperoni Elk Steaks For a good elk steak, all you need is salt and pepper with it over a charcoal grill.
Elk Tamale Meatloaf
1 pound lean ground elk
Tamales Recipe
Tamales Ground Elk Tacos with BBQ Vegetables Try something different tonight and barbeque your basic taco toppings: tomatoes, onions, chilies and tortillas. It’s fun, different and best of all it ...
Elk Tarragon Vegetable Potato Pie
INGREDIENTS
sirlion & taters
Beat your elk till tenderized elk dumplings boil elk in water till tender enough to pull apart with fork roll out your biscuit dough, slice in stripes dump in water cook another half hour, add milk,... Elk Burgers w/ Gorgonzola & Carmelized Onions There’s no substitute for a great juicy mouth watering hamburger… well, unless it’s an Elk burger. With just about 80 packages of Elk Burger shoved into ... BBQ Stuffed Elk Bell Peppers Boiling your bell peppers prior to cooking on the BBQ is what really makes this dish a success. The sweetness of the pepper and the elk meat, the carmelized ...
Elk Tag Noodles
I have had to use this recipe far too often. Canned meat We use this mostly for deer, but works fine for Elk too. Use tougher portions of meat. Cube the meat up into about 1" cubes. Pack tightly to within 1"...
Venison Vegetable Soup
Ingredients
Sweet-and-Sour Elk Steaks
1 envelope onion soup mix Elk Meatballs Recipe (This recipe and information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)... Elk Burgers Recipe (This recipe and information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)... Elk Steaks Recipe (This recipe and information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)...
Elk Roast Recipe
(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)
Elk Pot Roast Recipe
(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)
Cooking Elk Roasts
(This information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)
Sloppy Joes with Chili Beans
(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)
Elk Stroganoff Recipe
(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)
Quick Chili Recipe
(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995) Marinades (These marinade recipes and advice are from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)... Use Google Custom Search to search this site:  Custom Search
Return to Home page, from Elk Recipes page Please subscribe to "Website Updates" in the form on the upper left of this page to receive "new page" alerts. We will let you know the topic of any new pages added. You can also subscribe to an RSS feed for this site to receive automated update notices (left column).
|
