Good elk recipies?

[FoCoHugh]

I have had elk that is awesome, but when we cooked the steaks tonight they were only OK. Any ideas about what to do?

 

[myfriendis410]

It depends on the animal and the cut. I would recommend marinating in soy sauce cut with beer and sugar and a little olive oil for about eight hours before grilling. Always grill no more than medium rare. If it's overdone it's going to be tough and potentially "livery".

 

[k_rad]

Elk Stroganoff is by far my favorite way to eat Elk. Make it the same way as Beef stroganoff but marinate the elk in milk and garlic powder for at least 1 hour but one day before is even better. and don't give in to the temptation to cook for too long. follow a beef stroganoff recipe exactly...

 

[Iditarodgrizzly]

If you have access to a meat tenderizer machine or some call it a cubing machine; run the pieces of meat through it. Then batter with flour, salt, pepper and fry in oil like country fried steak. Make brown gravy and mashed potatoes. ENJOY!

 

[bughalli]

There are lots of ways to cook game. For starters, I would recommend getting a digital thermometer (Bed, Bath & Beyond for around $20). Game always needs to be medium rare and it's hard to tell when that occurs. Go past medium rare even a little and the gamey flavor comes out, plus it gets tough since game is very lean. Don't be afraid of having red in the meat.

Always good to marinade. I like to leave it over night in the refrigerator in a ziplock bag with marinade. There's all different types...milk, OJ, soy sauce based, teriyaki, or good old olive oil, spices and vinegar. Dry spice rubs are nice as well (say after milk or OJ soaking). They all work. Really depends on the flavor you like. The milk and OJ are meant to get the game flavor out of the meat, but they don't add any flavor. The others add flavor. Soy Sauce and Teriyaki can be very strong in flavor. So dilute them a little with olive oil or even water if leaving over night. I personally prefer zesy italian. I've made even diver duck and geese taste good. No small feat.

If set on steaks...get the grill really hot (500?). Put the steak on and sear both sides. The temp will naturally go down. If not, turn it down a bit. Overall cooking should only take 3-4 minutes per side depending on the thickness. Then start checking the temperature, sticking the thermometer in the center of the steak at regular intervals. As soon as the center of the steak (inside) hits 130 degrees (maybe even 127) pull the steak off. Stick it under tin foil and let it rest for 5-10 minutes on a plate. The center of the steak will actually continue to rise in temperature for a couple minutes (the much hotter outside continues to heat the center). Medium rare is when the center hits 135-140 degrees. Letting it rest allows the meat to cool and keeps the juices inside. If you cut it too soon (too hot) the juices (aka flavor) runs out and all over your plate.

My favorite...take the back strap (loin), marinate in zesty italian over night. Then wrap it in one layer of bacon. Each strip of bacon wrapped perpendicular to the loin. Use toothpicks to pin the bacon ends together and secure them to the loin. Cover the whole loin. Use the same technique and temps as mentioned above. It's done when the center hits 130 degrees. If too many flames start to kick up because of the grease, then after searing move the loin to the upper rack on the grill to allow it to cook a little more slowly. Make sure you let it rest. You will truly love it.

As K_rad mentioned...Stroganoff is a good choice. Stir fry's is another great option, as are kabobs. You don't need to worry as much about over cooking. The pieces of meat are much more thin. But still try to avoid doing it. Game in thin strips should be flash cooked in a pan....literally a minute or so. I like to pull them out when still just a little pink. They will continue to cook before they cool down. Just make sure you marinate them. You can even cook them in the marinate. Although, if making something with a sauce, like a stroganoff, I like to cook the meat separate from the sauce. Then add together right before plating. Sometimes the meat can over cook in a sauce and the game flavor can leach into the other food (pasta, rice, etc). Best to avoid.

Roasts...good option. Mine have been okay, but not great. Just lack flavor. Still working on that one.

Also...of course quality and care of meat changes flavor. An older elk will definitely taste different from a young one. Younger the better. Meat sitting in the freezer will change flavor over time as well. Remember this when comparing meals from one animal to the next. Marinades are your friend.

 

[AZ Jim]

Try marinating for about 4 hours in some good quality Italian salad dressing. The spices are already in it, grills up great and the vinegar acts as a tenderizer, but cooks off of the grill.

Just my two cents worth.

AZ Jim

 

[myfriendis410]

I pretty much do what has already been written about, but I do a lot of roasts. I poke whole peeled garlic into the roast after trimming the feld off (silverskin). If you have to, tie the roast back together. I roast in an open casserole at 350 F, seasoned with salt, pepper and garlic with a little olive oil over the top. About half way through I baste the roast with beef broth, and then use a turkey baster to baste it through the last half of it's time in the oven. Use a thermometer and remove when at around 130 F. Cover and let rest for ten or fifteen minutes. Be sure to cut at right angles to the "grain" of the meat.

 

[BigSurArcher]

While butchering I ran every steak through the Hobart cuber twice... once each direction. Every package of steaks has been excellent and soo tender, no matter the cut. They are really receptive to marinade after being cubed. My big bull tastes just as good as the cow I shot.

 

[ltdann]

if its tough, soak in apple cider over night. Its a good tenderizer.

 

[ranchwife]

Filet Au Poivre

I made this the other night with some venison steak and it was AMAZING! I was amazed at how the sauce totally complimented the flavor of the meat. I'm also one who thinks game should be totally done. I cooked the meat to medium and it was wonderful! If your meat is a little gamey, soak the meat in salt water for a few hours, then rinse it well, dry it good and proceed with this recipe.


Filet Au Poivre - or in English, Steak with a Brandy Peppercorn Sauce

• 2 lbs beef venison, antelope, or elk steaks
• 2 Tablespoons Butter
• Kosher Salt, freshly ground pepper, garlic powder
• 2 Tablespoons Dijon Mustard (I used country style Dijon with more whole mustard seeds)
• ¼ cups Brandy
• ½ cup Heavy Cream
• 1 Tablespoon Peppercorns, crushed

Sprinkle both sides of steak with salt, freshly ground black pepper, and garlic powder.

Melt butter in a large skillet over medium-high heat. When skillet is hot, brown steaks on both sides, until desired doneness. Remove steaks to a separate plate and keep warm.

Do not clean out pan! Over low heat whisk together Dijon, brandy, and peppercorns. Whisk until heated through all the while making sure to scrape off cooked meat from pan. Add heavy cream and whisk to combine. Allow to bubble for about 45 seconds, then remove from heat.

Spoon sauce over steaks and serve. Or, do as I do - let diners spoon the sauce over their own steaks.

 

[24mileboy]

The elk i have grilled and eaten just had a little lemon pepper on them and were very tender and delicious. Mostly cows and young bulls though.

 

[inchr48]

Ruminant Stroganoff

Sear 1/2" X 1/2" strips of meat in a heavy oiled skillet quickly to brown. Season with onion and garlic powders, and black pepper. Remove to warmed plate. Turn heat down a little and saute sliced or chunked mushrooms, wild is even better, until tender. Add mushrooms to meat strips. Deglaze skillet with a little beef broth and red wine. Add 8 oz pack of cream cheese and melt. Add back meat and mushrooms and any juices. Simmer a few minutes to meld flavors, check for salt/pepper, then serve over wide noodles with a green salad.

 

[Killzone]

elk cooking

I have had elk that is awesome, but when we cooked the steaks tonight they were only OK. Any ideas about what to do?

Qwake pot slow cooked on hi for more than 6 hours,: water, with olive oil, spices, I used basil, some AWESOME measquite seasoning from Costco, granulated garlic, black pepper, lemon juice, a bit of soy sauce, red vinegar, if you have room for carrots, peas, onions etc --- cooks up nice so it falls apart and tastes good!