Ranched Elk is available in a wide variety of familiar cuts including: steaks, roasts, loins, ground, stew
meat and sausages.
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.
2 lbs ground elk
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
1 large flank Elk steak
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
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.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
Elk Scaloppini with prosciutto and Sage
12 2 oz slices elk scaloppini (cut from the loin or tenderloin)
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.
1 or 1 1/2 lb ground elk
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
Combine crust ingredients and mix well. Pat meat mixture into a 9” pie plate. Pinch 1” flutings around
Wildridge Elk Ventures Inc.