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Most recipes can be easily adapted to elk meat recipes, just take into consideration “the basics” of the cooking process (link to “how to cook elk meat” page) and adapt your recipe accordingly. The more you eat elk meat, the more you will benefit from the heart healthy difference.
Here are a few ideas to get you started:
CHAMPIONSHIP ELK CHILI
Proof that chili can be hearty without being greasy or heavy.
2 tablespoons olive oil
1 pound ground elk
1/2 yellow onion – chopped
5 cloves garlic, minced
2 teaspoons cumin
2 teaspoons smoked sweet paprika
2 tablespoons chili powder
1 ancho chili
1 dark beer
8 ounces unsalted tomato sauce
2 tablespoons masa harina
1 can red kidney beans – rinsed
1/2 cup beef or veal stock
Shredded sharp cheddar
Chili cheese Fritos (don’t laugh – they’re awesome!)
Soak the ancho chili in the beer. When it is soft (I nuke mine for a couple of minutes to speed things up) remove the stem and seeds and chop it up. SAVE THE BEER!
Heat the oil in a large pot to med-high. Add the elk, season with a bit of salt and pepper, and brown it for 7-8 minutes until the pink is gone.
Add the chopped onions and garlic and cook for several more minutes. Then add the cumin, chili powder, paprika, tomato sauce, ancho chili, beer and the rinsed beans. Dissolve the masa harina in the stock and add that to the pot. If the chili seems too thick, add some more beer. Drink what doesn’t go into the chili.
Let simmer until you are ready to eat (half time!) Serve in a bowl topped with cheese, jalapenos, onions and Fritos. Grab a cold beer or a Texas Tea if you don’t drink and enjoy!
SIMPLE AND DELICIOUS ELK STEAK MARINADE (serves 4)
3 tablespoons canola oil
2 tablespoons minced onion
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 pounds elk steak
Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large re-sealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.
Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F.