How to Cook Elk Meat

Elk meat is lean, flavourful and low in fat. Care taken to not over cook the meat will prevent the meat from drying out and make it tender and flavourful.

Using your favourite slow cooker recipe for less tender cuts will result in a delicious meat that you can cut with a fork.

When barbequing or pan frying elk meat, sear the meat on high heat to seal in the juices, then continue cooking on lower heat to the desired finish. Plan for faster cooking times compared to other red meats.

Another tip is to massage the meat with either olive oil or canola oil, mixed with herbs and spices of your choice, before cooking. This creates a seal over the meat which helps keep moisture in.

Nutritional Comparison

Here’s how a 100 gram (g) cooked portion of elk meat compares nutritionally with other lean meats.

Recipes

Elk Fried Steak

• 2-3 lbs boneless ELK steak
• 1/2 cup flour
• salt and pepper
• 3-4 tbsp oil

Lay ELK steaks out flat. Salt and pepper to taste. Coat them with flour. Preheat skillet and oil. Lay steaks in skillet and sear them on both sides. Then turn stove down to medium low until well done, but not dry.

Drippings left in skillet can make a delicious gravy.

Easy Elk and Mushrooms

• 1.5 lbs ELK meat, cut into strips or cubes
• 1 medium onion, chopped
• 2 tbsp butter
• 1 cup beef bouillon
• 2 tbsp ketchup
• 8 oz mushrooms, sliced
• 1 can cream of mushroom soup

Brown ELK meat and onions in butter. Add soup, bouillon and ketchup. Heat to boiling. Cover and simmer one to one and a half hours until fork tender. Add mushrooms. Salt and pepper to taste. Serve over buttered noodles or rice.

Elk Bourguignonne

• 4-5 lbs ELK medallions
• 2 tbsp butter
• pepper to taste
• 2 pinches of thyme
• 1 bay leaf, crushed
• 2-3 cloves of garlic
• crushed 25 small onions
• 1 tbsp parsley
• 2 tsp salt
• cup water
• 1 cup red wine
• 5 tbsp flour
• 2 tbsp tomato paste
• 1/2 lb bacon
• 300 grams mushrooms

Brown the ELK medallions and add salt and pepper to taste. Move the meat to pot in oven. Sprinkle flour, thyme, bay leaf and garlic over meat and stir. Add water and red wine. Mix in tomato paste. Put a lid on and put in 350 degree F. preheated oven. Let simmer for 1-1 • hours. Fry bacon in small bits and mix in. Fry onions (whole) and mushrooms, mix in. Let simmer for a few more minutes. Garnish with chopped parsley. Serve with rice or potatoes.

Poor Man's Ground Elk Meat Wellington

• 2lbs ground ELK Meat
• 1/2 cup bread crumbs
• 1 tsp worcestershire sauce
• 1/2-3/4 lb shaved black forest ham
• 1/2 pkg onion soup mix
• 1 egg
• 2 pkg Pillsbury crescent rolls
• 2 cups shredded mozzarella

Unroll crescent rolls and roll seams together. Mix ELK meat, egg, bread crumbs, Worcestershire sauce and onion soup mix and spread over dough. Sprinkle cheese over meat and lastly lay thin slices of ham over cheese. Roll and pinch ends together and put on clay stone. Bake at 375 degrees F. for 45 min. and let stand for 20 minutes. Slice and serve . Will serve about six adults.

Applesauce Elk Meat Loaf

• 1 cup applesauce
• 2 tbsp chopped onion
• salt to taste
• 1 tbsp prepared mustard
• 1 lb ground ELK meat 1 tsp vinegar
• 1 cup brown sugar
• 1 cup soft bread crumbs
• 1 tsp pepper
• 1 tbsp finely chopped celery
• 1 egg beaten
• 2 slices lightly cooked bacon, crumbled (optional)
• 1 tsp prepared mustard

Combine bread crumbs and 1/2 cup applesauce. Add onion, salt, pepper, celery, mustard, egg and ground ELK meat, (bacon is optional). Blend thoroughly. Shape into round in a 9" x 9" x 2" pan. With a spoon, make an impression in top of the loaf. Combine the second 1/2 cup applesauce, brown sugar, vinegar and mustard. Pour into the impression in meat loaf. Bake at 350 degrees F. for one hour. Delicious family favourite!