Ali's Elk recipes (please add yours as well)

[newhunterette]

Lemon Garlic Elk Steaks

2 lbs elk steaks
3 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp fresh lemon juice
1 tsp Worcestershire sauce
2 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp ground ginger
1/4 tsp black pepper

Place steaks in a shallow pan or large resealable plastic bag. Combine ingredients in a small bowl and pour over meat, cover and place in refrigerator for 6-12 hours. Remove steaks from bag and discard marinade. Place steaks on grill and cook for 5-7 minutes per side or to your desired doneness.

[newhunterette]

Savory Stuffed Elk Flank Steak

2 c Savory Bread Stuffing (cubed bread, onions, sage, oregano, parsley, savory, celery)
1 elk flank steak
2 Tbsp bacon fat or butter
1-1 1/2 c hot water
1/2 tsp peppercorns
1 1/2 tsps cider vinegar
Pinch garlic salt
1 beef-bouillon cube
2 Tbsp flour
2 Tbsp cold water

Score your flank on one side then pack dressing over unscored side of steak. Roll up as for long jelly roll, securing with skewers or string.
Melt fat in heavy skillet or electric frying pan, and brown steak roll thoroughly over high heat. Reduce heat to simmer, adding 1 cup hot water and peppercorns, sprinkling meat with vinegar and garlic salt.
Cover tightly, and simmer until tender.Place steak on warm platter, and remove skewers or string.
Add bouillon cube to the pan, boil until liquid reduces.
Make a smooth roux of flour and 2 tablespoons cold wateradding it to the liquid to thicken into a sauce.

NOTE:
Various seasonings may be used, according to your taste, suchas: stewed tomatoes (reducing amount of liquid), bottled meat sauces, a spoonful of chili powder or a pinch or two of powdered herbs make an interesting variation.

[6 K]

As usual Ali these sound Great.
I'll give em a try. I'll dig up a recipe of mine for here too.

[duckhunt]

It's so simple you cant go wrong.

-elk steaks 3/4 " thick
-olive oil
-Montreal steak spice

rub the elk steaks with the olive oil then sprinkle on montreal steak spice.
heat the BBQ to 400 and cook each side for one minute then lower heat down to 350 and cook each side for 5 minutes to cook the steak to medium.

[saskbooknut]

Prime Elk roast 4 lbs - tied with string
Two garlic cloves, crushed and tucked under string
Drizzle soya sauce over roast ( use a little black bean sauce too if you like it)
Cook medium rare at 300 degrees, use a meat thermometer
With roast potatoes or yams and a salad on the side.
If this is not the best food on earth I don't know what is.
Simple recipes are the best ones.
My Dad, long gone, claimed he did not like game meat. When he came back for seconds of the West Kootenay elk roast I knew I had him converted.

[newhunterette]

a new addition


ELK AU POIRE(elk with pears)

Cut steaks thin
marinate steaks in Buttermilk for 3 hours

2 lbs. venison steak
2 tbsp. Olive oil
Salt and fresh ground pepper
garlic powder to taste
1 cup sour cream
2 tbsp. sherry
3 Anjour pears, peeled and cubed


Wash steaks thoroughly, heat olive oil in pan and sear steaks to your preffered doneness, sprinkle with salt and pepper to your taste.
Remove from pan and let meat rest.
Add garlic, sherry and anjour pears to pan.
Deglaze sauce, when reduced add sour cream, stiring to form a creamy pear sauce. Pour sauce over steaks and serve.

[newhunterette]

new addition

STUFFED ELK CABBAGE ROLLS

12 large cabbage leaves
1 lb ground elk
1 lb sweet Italian sausage or venison sausage

1 small can tomato paste, divided
1 tsp beef or venison stock
1/2 cup water
1/2 cup warm cooked rice mixed with 1 tbsp butter
1 egg
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried sweet basil
1 tsp garlic powder
1 tsp onion powder
1 tbsp paprika
2 tbsp onion, grated
2 tbsp celery, diced
1/4 cup carrots, shredded

Sauce
2 cups tomatoes, crushed
remaining half of tomato paste
1 cup water
1 tsp beef or venison stock
1-1/2 tbsp brown sugar
cayenne pepper, to taste (optional)
remaining cabbage leaves to cover rolls

Preheat oven to 325. spray roasting pan with non stick spray or use olive oil, cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.

measure 1/2 cup of hot cabbage water and add the beef or venison stock. Add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl and mix together.

Put 1-4 tbsp (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)

Mix the sauce ingredients together in a saucepan being sure sugar is disolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves.


enjoy.

[newhunterette]

CHEESY ELK PIE

3 to 4 potatoes, peeled and cubed
2 Tbsp butter
1/2 cup milk

1 lb ground elk meat
1/2 tsp garlic powder
1 tsp onion powder
1 small onion, chopped
1 cup fresh mushrooms, sliced
1-1/2 cups cheddar cheese, shredded
4 slices of bacon - fried, drained and crumbled
green onion, chopped for garnish

make mashed potatoes.

PREHEAT oven to 375 and grease a large casserole dish with vegetable spray.

In a skillet, saute the onion and mushrooms together with the elk meat, garlic and onion powder. Cook until no longer pink. Drain well and place on the bottom of the prepared casserole dish. Cover with mashed potatoes and spread out to sides (so it is sealed).

Bake for 30 minutes. Cover with the shredded cheese and bacon. Bake another 10 minutes or until cheese is melted.

[rocksteady]

Where the hell is that emoticon of severe drooling?????

Hows about pircures just to set my appetite over the edge/???

Keep at it lady....sounds delicious...

[sawmill]

Where the hell is that emoticon of severe drooling?????

Hows about pircures just to set my appetite over the edge/???

Keep at it lady....sounds delicious...
FOOD PORN !!!!!!!!!!!!!!!!!!!!!!:mrgreen:
Love it.

[newhunterette]

addition:

ELK FILLET WITH MADEIRA WINE SAUCE
1 elk tenderloin, 1-3 lbs.
1 tbsp. olive oil or vegetable oil
1-2 tbsp. butter or margarine
Salt and freshly ground black pepper


MADEIRA WINE SAUCE
3 tbsp. butter or margarine
1 cup venison stock
2 tbsp. Madeira wine
3 tbsp. all-purpose flour
2 tbsp. currant jelly


In a small saucepan, melt butter over medium low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly after 5-7 minutes. Add jelly. Stir until melted. Add Madeira wine and heat just to boiling. Serve sauce warm. Makes about 1 cup


Remove all surface fat and silver-skin from tenderloin. Slice across grain into one-inch-thick fillets. In medium skillet, melt butter in oil over medium-low heat. Add fillets; cook to desired doneness over medium high heat, turning once. Salt and pepper to taste

[newhunterette]

ELK SACALLOPINI
1 1/2 lb. elk round steak, cut 1/2 inch thick
1/2 c flour
1/2 tsp. pepper
1/3 c light cream
3/4 c Parmesan cheese
1 c Marsala wine or pineapple juice
1 clove garlic, crushed
1 tsp. salt
1 egg, slightly beaten
3/4 c fine bread crumbs
1/4 c snipped parsley

Heat oven to 375. Pound meat pieces 1/4 inch thick. Stir flour, salt, and pepper together. Stir egg and cream together. Stir crumbs, Parmesan and parsley together
Dredge the meat first in the flour mixture, then the egg mixture, then the crumb mixture. In large skillet, heat butter and garlic until golden. Brown meat on both sides. Place browned meat in square baking dish. Pour wine or juice over the top and cover