When cooking, you must remember that elk meat is very lean.
It should be cooked in a slightly different manner than fattier meats. To help you adjust your technique, we have provided some simple cooking tips:

Ranched Elk is available in a wide variety of familiar cuts including: steaks, roasts, loins, ground, stew meat and sausages.

Ranched Elk is lean dark red meat with no marbling, it should be cooked either quickly on high heat or slow and low. Ranched Elk is best cooked to the medium stage.

Ranched Elk is ideal for barbecuing because it is so lean. Sear meat quickly on high heat to seal, then finish as desired.

Ranched Elk should not be cooked past the medium rare stage. If you like your steaks rare or medium rare, cook them exactly as you would a good beef steak.

Thick steaks benefit from being left to rest for a few minutes to ensure the pinkness is evenly spread. If you do not like your steaks pink, cook just past the medium rare stage and remove to warm oven and allow to rest for 5-15 minutes. The pinkness will disappear but the steaks will remain moist and tender.

Ranched Elk is tender and flavorful when roasted. Simply brown the meat all over to seal, add a little liquid, and roast to an internal temperature of 150-160F for desired doneness. Let roast rest 10 minutes before carving.

Do not use canola oil as it does not enhance ranched elk, try to use a good quality olive or other
vegetable oil when cooking ranched elk.

Natural Elk is easy to cook.The recipes on this website ranging from the traditional to the exotic, give you easy instructions for preparing great elk meat dishes that will liven up your standard fare.

Example Recipes
Elk Cordon Bleu Meat Loaf
Elk steak
Elk roast
Elk stews and soups
Ground elk

Elk Cordon Bleu Meat Loaf

2 lbs ground elk
1 onion, chopped
1 carrot, grated
1 stalk celery
1 1/3 cups cracker crumbs
2 eggs
1/2 cup milk
4 strips bacon
1 tsp dry mustard
2 tbsp horseradish
1 tsp salt
grated several slices of ham
several slices of Swiss cheese

Combine all ingredients except ham, cheese and bacon. After mixing well, pat out on a piece of plastic wrap to make a rectangle 15x12”. Place ham and cheese on top. Roll the loaf lengthwise. The plastic wrap will help you roll, as well as transfer the loaf seam side down onto the baking pan. Remove plastic wrap. Make sure you seal the ends of the loaf well. Place bacon on top. Bake at 350° for 45 minutes to 1 hour.

Wildridge Elk Ventures Inc.
Hay Lakes, Alberta

Barbecued Elk Flank Steak

1 large flank Elk steak
2 cups Big Rock Grasshopper
1/3 cup lemon juice
1/4 cup packed brown sugar
1 Tbsp seasoning salt
1 Tbsp garlic hot sauce
Salt and fresh ground pepper to taste

In a bowl, mix together the beer, lemon juice, sugar, seasoned salt and garlic hot sauce. Using a sharp knife, score steaks on both sides in a diamond pattern. Place in a large shallow dish. Grind a generous amount of fresh pepper over both sides of the steak. Rub pepper into incisions. Pour marinade over top. Cover and marinate in the refrigerator for 24 hours. Preheat the barbecue to 375 F (190 C). Place steak on barbecue and cook to desired doneness. While steak is cooking add remaining marinade to a medium sized non-stick saucepan and bring to a boil.

Remove steaks from barbecue and slice on a bias. Serve with hot marinade.

From the Kitchen of ENJoy cooking with Phil

Smokin’ Elk Roast

3 lb sirloin tip elk roast
2 tbsp olive oil
(optional—1/2 cup chopped onion)
Salt and pepper to taste
3 tbsp Worcestershire sauce
1 pkg. Lipton onion soup mix

Heat up olive oil and sear roast on all sides. Place browned roast in crock pot or roasting pan and add 2 cups water. Sprinkle roast with salt and pepper. Pour Worcestershire sauce over roast followed by dry onion soup mix. Cover and cook on high for 4 hours or roast in 325°F oven for 4 1/2 hours. Remove cooked roast to platter while making gravy.

Roast drippings plus water to equal approximately 2 cups
2 tbsp flour
Salt and pepper

Mix flour, salt and pepper together, adding water till a smooth liquid. Whisk into the drippings. Stir until it boils and thickens. Taste for salt and add more if needed.

Smokin’ Elk Ranch
Morinville, Alberta

Elk Saltimbocca
Elk Scaloppini with prosciutto and Sage

12 2 oz slices elk scaloppini (cut from the loin or tenderloin)
12 thin slices prosciutto (smoked Italian bacon)
1 cup dry red wine (Jackson Triggs Cabernet Sauvignon)
All purpose flour for dredging
2 Tbsp butter
2 Tbsp olive oil
12 sage leaves
Salt and fresh-ground pepper to taste

Arrange elk scaloppini on a flat work surface. Place one piece of sage on each, top with one slice of prosciutto. Cover with plastic kitchen wrap and lightly pound with a meat hammer until thin. Remove plastic, season and dredge in flour. Heat a medium sized, non-stick skillet to medium-high. Add 1/4 of the butter and 1/4 olive oil. When hot, place six elk scaloppini (prosciutto side down) in the pan. Lightly sauté for two to 3 minutes. Turn over and cook the other side until golden. Remove from pan and set aside. Repeat with remaining butter and elk. When all the elk is cooked, deglaze the pan by adding the wine and bringing to the boil. Simmer until the liquid has reduced by half. Correct the seasoning. Arrange three elk scaloppini on each plate; drizzle with the pan juices and serve.

From the Kitchen of ENJoy cooking with Phil

Hawaiian Elk Chili

1 or 1 1/2 lb ground elk
1 medium onion—chopped
1/2 chopped green pepper
2 cans pork and beans
1 cup ketchup
3 tbsp brown sugar
1 tsp mustard
3 tbsp vinegar
1 can pineapple tidbits and syrup
1 tbsp chili powder
1 can kidney beans
Salt and pepper to taste

Sauté onion in a bit of oil until clear. Add ground elk and brown. Drain well. Add remaining ingredients. Either bake in the oven 350°F for 45 minutes or simmer in a crock pot for 1 1/2 to 2 hours. A sweet’n sour flavor.

Serve with fresh crusty rolls. (Freezes well)

Smokin’ Elk Ranch
Morinville, Alberta

Country Elk Pie

1 lb ground elk
1/2 cup tomato sauce
1/2 cup bread crumbs
1/4 cup chopped onion
Salt & pepper to taste
1/4 tsp oregano

1 1/3 cups minute rice
1 1/2 cups tomato sauce
1 cup water
1 cup grated cheese

Combine crust ingredients and mix well. Pat meat mixture into a 9” pie plate. Pinch 1” flutings around the edge.

Combine rice, water, tomato sauce, and 1/4 cup of the cheese. Spoon into meat shell. Cover with foil wrap and bake at 350°F for 25 minutes, uncover and sprinkle top with remaining cheese. Return to oven and bake uncovered 10 to 15 minutes longer.

Wildridge Elk Ventures Inc.
Hay Lakes, Alberta