The best recipe with an elk meat

[vaz,,66]

Hey guys I know that every one have their favorite recipe for elk meat, can you share?  if its not a family secret or something like that. I think that would be nice to hear from you guys.

[PolarBear]

Salt, pepper that's it.

[vaz,,66]

What pepper? green, red, sweet, hot?

[JPhelps]

Steaks: salt and pepper dip in egg cover in flour.  Cook hot in butter.  I also cook them without the egg and flour.

[PolarBear]

What pepper? green, red, sweet, hot?

I'll be more specific.  Sea salt and plain black pepper or just Johnny's Seasoning salt is all I ever use.  It meat is good it does not need to be covered up with a bunch of fancy ingredients.  Roasts, water, onion, garlic, celery, salt , pepper and let it sit in a crock pot for a bit.  Keep it simple.  My kids love my chicken fried deer and elk steaks.  Cube steak rolled in flour with black pepper, dipped in egg and rolled in a mix of crushed saltines and ritz crackers, fried in a little bit of vegetable oil until golden brown.  Mmmmm,,,,,,

[TheHunt]

We have only purchased red meet once in the last 20+ years and that was this August for a birthday.  We use it in the everyday dishes that we normally cook.   

[LincolnTWilliams]

Salt and pepper, fry in butter. When the old lady cooks it, she dolls it up a little more.

I also can a lot venison. Cube it, fill up a quart jar, top it off with water and a table spoon of salt, put the lids on and then into the canner for 3 hours. When all is said and done you have you're meat preserved in jars for at least a year and no need for refrigeration.... Super handy. You can make an awesome stroganoff, stew, pulled bbq sandwiches, sloppy joes, meat sauces, burritos, pretty much anything!!

[vaz,,66]

Thanks for sharing guys I've try all my recipes, like to try something new.

[belkaholic]

take a big roast, cut it so it rolls out into one long steak. put honey, brown sugar, minced sweet ounins, thick chopped bacon, and what ever dry seasonings you prefer on one side. then as you roll it back up, keep adding your seasonings. use tooth pics or string to hold it back to gether like a roast. cook for about 45 miutes to a hour on the BBQ, all the while putting BBQ sauce on the outside turning it about every 10 minutes or so. when done, the outside will be well done and the inside nice and pink. cut it like a loaf of bread and eat. i have done this with much wild game and it is awesome!

[Harstine Hunter]

If you want to put some backstrap on the grill, here are a couple of ways to go. Cut the meat into two inch thick steaks. Start with a very hot grill. Marinate the steaks for 15 minutes in McCormicks Meat Marinade. On my grill, I seared it on one side for 5 minutes and the other side for 4 minutes. It was red in the middle when I took it off and covered it in foil while we ate the salad. It'll continue to cook until it's perfect pink inside. Looks just like those filet mignons you see in commercials! If you don't have McCormicks marinade, I like to season with onion powder, garlic powder and lemon pepper.  There's enough salt in the lemon pepper to get it just right. Mmmm good! Wish I still had some backstrap in the freezer!

[Recurve-Elk]

Elk heart cut across the grain into small chunks, then stir-fried with 2 whole onions, and half a pound of bacon.  Use butter or oil so nothing sticks.  Take heat off when all the onion has caramelized then Sprinkle some salt and pepper on the top.  Oh my is it good.

[Harstine Hunter]

That does sound good, Recurve! I won't wait till elk season to try that, I'll have to fry up a deer heart in a few weeks!

[dogtuk]

Elk Roast apply a rub any kind what ever you like I like the rib eye steak rub from down yonder bbq rubs and seasonings but they are no longer around so use what ever you like let it set in the fridge over night and heat up the smoker 225-250 place into the smoker when the roast reaches a temp of 135 pull and wrap in foil and place into a cooler and let rest for 30-60 min slice and eat it is awesome I use apple for smoke

[vaz,,66]

Thanks guys you make me go and do all that staff, I still have some good meat from my elk I've got this
archery season the best meat ever.

[Ridgeratt]

Elk Ragout

Find a dutch oven.  1/2 pound bacon , a goodly portion of elk cubbed, large onion, carrot's, spuds, if you like other veggies it's all good. I will toss is some rudybakers (sp) myself.

Layer the bottom of the pan with bacon then in goes the elk. S&P to taste
Next layer with sliced onion, then the carrot's and then the spuds. S&P again.
Set on the stove and turn on high for 10 minutes, then add 1/3 cup water and cover. Walk away for 20 to 25 minutes.
Remove lid to cook off some of the moisture. Tuff to beat at camp or around home.

[vaz,,66]

Hey guys thanks a lot for the all recipes, is there any more out there?

[PolarBear]

Elk haggis.  Grind up the heart and liver, add oatmeal, beef stock, beef fat,  onion, salt and pepper.  Place in clean elk or sheep's stomach, sew shut and gently boil for 3-4 hours.  Poke a few holes in it to keep it from blowing up all over your kitchen.  Serve with steamed or boiled carrots, potato or turnips.

[halflife65]

Well, when I saw the title "The best recipe with an elk meat" I thought you meant with just one elk meat.  However, it appears, from the responses that you're getting, that the recipe can have multiple elk meats and, as it turns out, I do have some recipes for that. 

Anyway, this is one that someone posted on here last year and I tried it out.  Very, very good - works great on deer, too.

Cut the elk steak/roast in 2 inch square chunks.  Marinate in the thinnest teriyaki sauce you can find.  There are some in the grocery store that are about the consistency of soy sauce.  If you get the thick, sugary kind it's going to burn.

After a couple of hours of marinading, wrap each piece in about a half a piece of bacon - just enough that you can make a full circle around it - and pin it in place with a toothpick.

Barbeque it - you'll get some bacon fat flare up on the BBQ, but it's completely manageable - maybe don't put it directly next to the siding of your house or in your living room by the drapes, though.  Make sure that you DON'T overcook or it will get tough.  When you eat it, make sure that you remember there are toothpicks in it.  The end of the toothpick may burn off on the BBQ and be hard to see so let anyone you share it with know not to bite down on it until they are removed.

This was SUPER good and even my wife, who likes elk but not deer, will eat it.

[Buckhunter24]

take a big roast, cut it so it rolls out into one long steak. put honey, brown sugar, minced sweet ounins, thick chopped bacon, and what ever dry seasonings you prefer on one side. then as you roll it back up, keep adding your seasonings. use tooth pics or string to hold it back to gether like a roast. cook for about 45 miutes to a hour on the BBQ, all the while putting BBQ sauce on the outside turning it about every 10 minutes or so. when done, the outside will be well done and the inside nice and pink. cut it like a loaf of bread and eat. i have done this with much wild game and it is awesome!

Well that sounds really good. Gonna have to try it 

[Bigshooter]

cover steaks in flour, hit them with some salt, black pepper, and a little garlic powder.  Fry in a cast iron pan.  Make some taters and gravy.  My favorite.

[saylean]

Two years ago my brother and I roasted elk back straps on sticks over an open fire from our elk...they were breathing a few hours before...

easily the best elk Ive ever had. Salt pepper and my brother with a camp fire.

[bench beast]

ELK MEATLOAF  1 1\2 - 2 lbs. ground elk
                        1 lb. Italian sausage
                        2 eggs, beaten
                        1 pkg. stove top stuffing (chicken)
                        1  cup water
                        1\2 cup BBQ sauce

preheat oven to 375. place  ELK, sausage, stuffing mix, water, eggs & 1\4 cup bbq sauce in large bowl.
mix all ingredients untill blended. once blended shape mixture into an oval loaf & place in 13x9 baking dish
top the loaf with remainder of bbq sauce.  place in oven for 1 hour to 1 hour & 15 min. or untill center has reached a temp of 160.  let it rest for 10 min. then slice and serve with mashed taters & gravy.

[STIKNSTRINGBOW]

I mix a little red wine, worcestershire sauce, Mrs. wrights liquid smoke, and a little garlic.
marinade for a little while, then fry it, broil it, whatever with some Johnnie's ,