Elk Steaks Recipe

by Kim
(Montana)

(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)

Steaks retain more juice if the cuts are thick (1 to 1 1/4"). Tenderness will be the guide for choosing dry or moist heat cookery.

Use moist heat for less tender cuts or tenderize in one of these ways:

1. Cut the long muscle fibers by pounding or scoring.
2. Soften the tissue by using acids (lemon juice, pineapple juice, tomato juice, vinegar, wine).
3. Use commercially prepared marinades or tenderizers.

Use dry heat cookery for tenderized or already tender cuts. Cook quickly over high heat.

Broiling Steak
Time allowed for each side when placed 1 inch from broiler:

Medium- 7 to 8 minutes
Well Done- 10 to 11 minutes

Venison Steak in Mirepoix*

1 Tbsp. butter or margarine
1/2 cup carrots, diced 1/4 inch thick
1/2 cup celery, diced 1/4 inch thick
1/2 cup onion, diced 1/4 inch thick
1/4 bay leaf
2 cups beef broth
2 lb. leg steak, 1/2 inch thick
salt and pepper
garlic powder
1/4 cup flour
2 Tbsp. butter or margarine


To make mirepoix, melt 1 Tbsp. butter or margarine in a sauce pan and sauté vegetables slowly until limp. Add bay leaf and beef broth. Simmer gently for 5 minutes. Trim excess fat from sides of meat. Slash sides to prevent curling. Sprinkle steak with salt, pepper and garlic powder, then dredge in flour. Melt 2 Tbsp. butter or margarine in a heavy skillet over medium heat. Brown steak on both sides. Add mirepoix. Cover skillet tightly and simmer over low heat until tender (about 1 1/2 hours). Serve venison in large pieces with some sauce spooned over each piece.

Serves 4 to 6.

*Mirepoix is a classic mixture of vegetables and liquid used in French cooking as a flavor enhancer.