Recipe #1 Italian Elk Hoagies
Ingredients
1 4 pound, 2 Kg, boneless Elk roast, halved
2- .7 ounce, 21 g, packages Italian salad dressing mix
2 cups, 302 ml, water
1- 16 ounce, 453 g, jar mild pepper rings, un-drained
18 hoagie buns, split
Directions
Place roast in a 5 qt, 5 l. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8 hours or until meat is tender. Remove meat; shred with a fork and return to slow cooker. Add pepper rings; heat through. Spoon 1/2 cup, 118 ml, meat mixture onto each bun.
Recipe #2 Slow Cooker Mongolian Elk
Ingredients
1 pound, 500 g, flank steak, cut into bite size pieces
1/4 cup, 59 g, cornstarch
2 teaspoons, 10 ml, olive oil
1 onion, thinly sliced
1 tablespoon, 15 ml, minced garlic
3 large green onions, sliced diagonally into 1/2 inch, 13 mm, pieces
1/2 cup, 118 ml, soy sauce
1/2 cup, 118 ml, water
1/2 cup, 118 ml, brown sugar
1/2 teaspoon, 1 g, minced fresh ginger root
1/2 cup, 118 ml, hoisin sauce
Directions
Place flank steak and cornstarch into a re-sealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
Heat olive oil in a large skillet over medium to high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Recipe #3 Sesame Elk
Ingredients
1 pound, 500 g, round steak
4 tablespoons soy sauce
4 tablespoons white sugar
4 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions, chopped
2 tablespoons, 29 ml, sesame seeds
Directions
Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside. Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.
Recipe #4 Slow Cooker Elk Barley Soup
Ingredients
1 1/2 pounds, 500 g, boneless lean Elk, cubed
3 tablespoons, 29 g, vegetable oil
1 teaspoon, 5 g, salt
1 teaspoon, 5 g, ground black pepper
2 teaspoons, 10 g, garlic powder
3 10.5 ounce, .5 l, cans Elk broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
1/2 cup, 118 ml, chopped fresh parsley
1 cup, 236 ml, barley
1 teaspoon, 5 ml, dried thyme
Directions
In a skillet over medium heat, saute the Elk in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Recipe #4 Italian Elk Sandwiches
Ingredients
4 pounds, 2 Kg, boneless rump roast
6 cloves garlic, slivered
1 cup, 236 ml, water
1 tablespoon, 15 g, salt
1 tablespoon, 15 ml, coarsely ground black pepper
1 tablespoon, 15 ml, crushed red pepper
1 tablespoon, 15 g, dried oregano
Directions
Preheat oven to 250F, 120C degrees. Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced Elk just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Recipe #5 Home Style Elk Stew
Ingredients
2 tablespoons, 29 g, all-purpose flour
1/8 teaspoon, .4 g, ground black pepper
1 pound, 500 g, Elk for stew, cut into 1 inch, 2.5 cm, cubes
1 tablespoon, 15 ml, vegetable oil
1 10.5 ounce, .5 l, can Condensed Elk Broth
1/2 cup, 118 ml, water
1/2 teaspoon, 1 g, dried thyme leaves, crushed
1 bay leaf
3 medium carrots, cut into 1 inch, 2.5 cm, pieces
2 medium potatoes, cut into quarters
Directions
Stir the flour and black pepper on a plate. Coat the Elk with the flour mixture.
Heat the oil in a 6 quart, 6 l, saucepot over medium to high heat. Add the Elk and cook until well browned, stirring often. Remove the Elk from the saucepot. Pour off any fat.
Stir the broth, water, thyme, and bay leaf in the saucepot and heat to a boil. Return the Elk to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the Elk is fork tender and the vegetables are tender, stirring occasionally. Remove and discard the bay leaf.
Recipe #6 Ten Minute Chipotle Spiced Elk and Bean Chili
Ingredients
1 pound, 500 g, lean ground Elk
1 onion, chopped
2 chipotle peppers in adobo sauce
1- 10 ounce, 283 g, can diced tomatoes with green chili peppers
2- 15 ounce, 758 ml, cans kidney beans, drained and rinsed
2 teaspoons, 10 ml, kosher salt
2 teaspoons, 10 g, ground cumin
3/4 teaspoon, 2 g, garlic powder
1 teaspoon, 5 ml, chili powder
3 teaspoons hot pepper sauce
1/4 cup, 59 ml, shredded Cheddar cheese
Directions
In a large saute pan, brown ground Elk with onion, chipotle peppers and 3 tablespoons, 29 g, of the adobo sauce; drain well.
In a large stock pot, combine Elk mixture, stewed tomatoes, kidney beans, Kosher salt, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.
Recipe #7 Spinach Elk Macaroni Bake
Ingredients
5 1/4 cups, .9 l, uncooked elbow macaroni
2 1/2 pounds, 500 g, ground Elk
2 large onions, chopped
3 large carrots, shredded
3 celery ribs, chopped
2- 28 ounce, 1.24 l, cans Italian style diced tomatoes, un-drained
4 teaspoons salt
1 teaspoon, 5 g, garlic powder
1 teaspoon, 5 g, pepper
1/2 teaspoon, 1 g, dried oregano
2- 10 ounce, 283 g, packages frozen chopped spinach, thawed and squeezed dry
1 cup, 236 ml, grated Parmesan cheese
Directions
Cook macaroni according to package
Directions
. Meanwhile, in a Dutch oven or large kettle, cook the Elk, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Drain macaroni; add macaroni and spinach to Elk mixture. pour into two greased 3 qt, 3 l, baking dishes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350F, 175C degrees, Italian stylefor 25 to 30 minutes or until heated through.
Recipe #8 Serbian Pork and Elk Casserole
Ingredients
1/8 cup olive oil
1 pound, 500 g, ground Elk
1/4 cup, 59 ml, bacon
4 pork hocks, meat removed
2 onions, chopped
1/4 teaspoon, .7 g, salt
1/4 teaspoon, .7 g, pepper
1 14.5 ounce, 700 ml, can sauerkraut, drained
2 cups, 302 g, uncooked short-grain white rice
4 cups, .9 l, chicken broth
Directions
Preheat oven to 375F, 190C degrees,.
Heat oil in a large skillet over medium heat. Brown ground Elk, bacon, pork meat from hocks, and onions. Season with salt and pepper. Stir in sauerkraut and rice. Transfer contents to a casserole, and stir in chicken broth.
Bake, uncovered, in a preheated oven until rice is cooked, about 30 to 45 minutes. Check liquid level periodically; add water if the casserole is drying out.
Recipe #9 Ground Elk Mexican Style
Ingredients
1 pound, 500 g, ground Elk
1 cup, 236 ml, salsa
1/2 cup, 118 ml, water
1 green bell pepper, chopped
1 bunch green onions, chopped
1- 8 ounce, 557 ml, package wide egg noodles
1/2 cup, 118 ml, sour cream
1/2 cup, 118 ml, shredded Cheddar cheese
1 tomato, chopped
Directions
In a large nonstick skillet, cook and stir ground Elk until browned. Drain off excess fat. Stir in salsa and water. Simmer for 10 minutes.
Meanwhile, cook pasta in boiling water until al dente. Drain.
Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve.
Recipe #10 Spicy Asian Elk and Snow Pea Soup
Ingredients
Vegetable cooking spray
1 pound, 500 g, boneless Elk sirloin steak, 3/4-inch, 2 cm, thick, cut into thin strips
1 cup, 236 ml, whole baby carrots, cut into thin strips
4 ounces fresh snow peas, cut into thin strips
1 medium onion, cut in half and sliced
3 cloves garlic, minced
1 tablespoon, 15 ml, minced fresh ginger root
4 cups, .9 l, Elk Broth OR 50% Less Sodium Elk Broth
1 tablespoon, 15 ml, soy sauce
1/4 teaspoon, .7 g, crushed red pepper
2 cups, 302 g, hot cooked jasmine rice OR Chinese-style noodles
Directions
Spray a 12 inch, 30 cm, skillet with cooking spray. Heat over medium to high heat for 1 minute. Add the Elk and stir fry until it’s well browned, stirring often. Remove the Elk from the skillet with a slotted spoon.
Add the carrots, peas, onion, garlic and ginger to the skillet. Stir fry until the vegetables are tender on the inside and crisp on the outside.
Stir the broth, soy sauce, red pepper into the skillet. Heat to a boil. Return the Elk to the skillet and reduce the heat to low. Cook for 5 minutes.
Spoon 1/3 cup, 80 ml, of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.
Recipe #11 Easy Oven Barbecued Elk Brisket
Ingredients
4 pounds, 2 Kg, Elk brisket
salt to taste
1 teaspoon, 5 g, freshly ground black pepper
1 teaspoon, 5 g, garlic powder
1 cup, 236 ml, barbecue sauce
1 cup, 236 ml, water
Directions
Preheat oven to 325F, 160C degrees,.
Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
Cook covered with no water at 325F, 160C degrees, allowing 1 hour per pound.
Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Recipe #12 Skillet Elk and Pasta Dinner
Ingredients
1 pound, 500 g, ground Elk
1- 26 ounce, 780 ml, jar Ragu Old World Style Pasta Sauce
2 cups, 302 g, water
8 ounces, 226 g, uncooked rotini pasta
1 cup, 236 g, shredded mozzarella cheese
Directions
Brown ground Elk in 12 inch, 30 cm, skillet; drain off the grease.
Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 12 minutes or until rotini is tender. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.
Recipe #13 Sesame Elk Bites
Ingredients
2 tablespoons, 29 ml, sesame oil
1 tablespoon, 15 ml, rice vinegar
1 green onion, minced
1 clove garlic, minced
2 teaspoons, 10 ml, hoisin sauce
1/4 teaspoon, .7 g, chili garlic sauce
1 pound, 500 g, Elk tenderloin, cut into 3/4 inch, 18 mm, 18 mm, cubes
1/4 cup, 59 ml, teriyaki sauce
1/2 teaspoon, 1 g, sesame seeds
Directions
Whisk together the sesame oil, vinegar, green onion, garlic, hoisin sauce, and chili garlic sauce in a large glass or ceramic bowl. Add the Elk tenderloin cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Spread the Elk cubes onto the prepared baking sheet. Bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. Transfer to a bowl and toss with teriyaki sauce. Skewer each piece of Elk with a toothpick and place onto a serving platter. Sprinkle with sesame seeds to serve.
Recipe #14 Peanut Flavoured Elk Skewers
Ingredients
1/4 cup, 59 ml, chopped green onions
1/4 cup, 59 ml, peanut butter
2 tablespoons, 29 ml, lemon juice
2 tablespoons, 29 ml, reduced sodium soy sauce
4 1/2 teaspoons, 10 ml, brown sugar
1 tablespoon, 15 ml, water
4 garlic cloves, minced
1 teaspoon, 5 g, ground coriander
1/8 teaspoon, .4 g, cayenne pepper
3/4 pound boneless Elk sirloin cut into 1/2 inch, 13 mm, cubes
Directions
In a bowl, combine the first nine Ingredients, mix well. Pour 6 tablespoons, 89 ml, marinade into a large re-sealable plastic bag; add the Elk. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from Elk. Thread Elk onto four metal or soaked wooden skewers. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with saved marinade.
Recipe #15 Korean Elk Short Rib Stew (Galbi Jjim)
Ingredients
2 pounds, 1 Kg, Elk ribs, cut into 3 inch, 7.5 cm, segments
4 cups, .9 l, water
6 tablespoons, 89 ml, soy sauce
8 cloves garlic, minced
1 small onion, sliced
1 tablespoon, 15 ml, rice wine
1 tablespoon, 15 ml, brown sugar
2 carrots, cut into chunks
2 small potatoes, cut into chunks
1/2 cup, 118 ml, fresh shiitake mushrooms, sliced
2 tablespoons, 29 ml, light corn syrup
1 tablespoon, 15 ml, Asian, toasted, sesame oil
6 chestnuts, peeled
6 dates, pitted
sliced green onion
Directions
Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups, .9 l, of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and save 2 cups, 302 g, of liquid. Place the ribs and the saved liquid in a large pot.
Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
Remove the Elk and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.
Recipe #16 Oven-Dried Elk Jerky
Ingredients
1 1/2 pounds, 500 g, Elk round steak
1/4 cup, 59 ml, soy sauce
1 tablespoon, 15 ml, Worcestershire sauce
1/2 teaspoon, 1 g, onion salt
1/4 teaspoon, .7 g, garlic powder
1/4 teaspoon, .7 g, pepper
Directions
Trim and discard all fat from meat. Cut meat into 5 in. x ½ in, 15 cm x 1 cm, strips. In a large re-sealable plastic bag, combine the remaining Ingredients add meat. Seal bag and toss to coat. Refrigerate for 8 hours or overnight.
Place wire racks on foil-lined baking sheets. Drain and discard marinade. Place meat strips 1/4 in. apart on racks. Bake, uncovered, at 200F, 95C degrees, for 6-7 hours or until meat is dry and leathery. Remove from the oven; cool completely. Refrigerate or freeze in an airtight container.
Recipe #17 Pressure-Cooked Elk Stew
Ingredients
1- 2 pound, 1 Kg, boneless Elk chuck roast
1 tablespoon, 15 ml, vegetable oil
5 cups water, divided
8 medium potatoes, peeled and quartered
4 medium carrots, halved
1 medium onion, quartered
1 teaspoon, 5 ml, minced garlic
3/4 teaspoon, 2 g, salt
1/2 teaspoon, 1 g, pepper
1/2 teaspoon, 1 g, dried thyme
2 bay leaves
2 tablespoons, 29 g, cornstarch
1/4 cup, 59 ml, cold water
Directions
In a pressure cooker, brown roast in oil on all sides. Remove roast. Add cooking rack; place roast on rack. Add 4 cups, .9 l, of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium to high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat; allow pressure to drop on its own. Remove meat and keep warm. Pour pan juices into a bowl; skim fat. Remove rack from cooker. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes.
Immediately cool according to manufacturer’s Directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves.
Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with Elk and vegetables.
Recipe #18 German Elk Rouladen
Ingredients
1/4 cup, 59 ml, Dijon mustard
8- 4 ounce, 113 ml, pieces Elk steak, pounded 1/4 inch, .5 cm, thick
1/2 cup, 118 ml, minced onion
2 teaspoons, 10 ml, paprika
2 teaspoons, 10 g, salt
2 teaspoons, 10 g, freshly ground black pepper
8 slices bacon
3 tablespoons, 29 g, canola oil
1 12 ounce, 596 ml, can Elk broth
1 1/4 cups, .9 l, water
2 tablespoons, 29 g, cornstarch
1 cup, 236 ml, warm water
1/4 cup, 59 ml, sour cream
Directions
Spread 1/2 tablespoon, 8 ml, mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly roll style and secure with toothpicks.
Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the Elk broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup, 236 ml, of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Recipe #19 Spicy Elk Vegetable Stew
Ingredients
1 pound, 500 g, ground Elk
1 cup, 236 ml, chopped onion
1- 30 ounce, 900 ml, jar meatless spaghetti sauce
3 1/2 cups, 116 ml, water
1- 16 ounce, 453 g, package frozen mixed vegetables
1- 10 ounce, 283 g, can diced tomatoes and green chilies
1 cup, 236 ml, sliced celery
1 teaspoon, 5 ml, Elk bouillon granules
1 teaspoon, 5 g, pepper
Directions
In a skillet over medium heat, cook Elk and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining Ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
Recipe #20 Irish Elk Stew with Dark Beer
Ingredients
2 pounds, 1 Kg, Elk stew meat, cubed
2 tablespoons, 29 ml, olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon, 5 g, salt
1/2 teaspoon, 1 g, ground black pepper
3 cups, 700 ml, stout beer, such as Guinness
2 potatoes, peeled and sliced
2 potatoes, peeled and quartered
salt and ground black pepper to taste
Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Elk, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the Elk is tender, about 2 hours. Season to taste with salt and pepper before serving.
