MNEBA


Minnesota Elk Breeders Association

RECIPES

Cooking Instructions

Elk can be substituted for red meat in any conventional recipe and is easily prepared by grilling, roasting, broiling, stir-frying or pan-frying. Because of elk’s very low fat content, care must be taken during the cooking process so that it does become dry. Cooking with lower temperatures, less time and added moisture will help to insure that elk meat does not dry out. For the best results, cook elk to no further than medium doneness. To try your hand at cooking elk, here are a few tips for a successful meal.

Roasts: Roasts cook very well in a crock-pot or roaster. Add 1 – 2 cups of water along with desired seasonings. Or instead of water, try your favorite creamed soup plus a ½ can of milk. Feel free to use whatever form of moisture you desire, elk is a very versatile meat. Oven roast elk at 275 to 300 degrees until meat thermometer reads 140 to 160 degrees for a medium done roast. If using a crock-pot, add desired liquid and spices and cook for 4 –6 hours on high or for a “melt in your mouth” roast, cook on low heat for 10 – 12 hours.

Burger: The most versatile of all elk cuts, elk burger can be substituted for ground red meat in almost any kind of dish and adds tremendous flavor and texture. Elk burger is great by itself, but if more moisture is desired, add 1 tsp. olive oil or 1 egg per pound of ground elk. Fry or grill burger patties for 5 minutes per side over medium heat.

Steaks: Steaks work well in a cast iron fry pan or over the grill when cooked to medium rare. Fry steaks in olive oil with your favorite seasonings. If grilling, marinating steaks in your favorite oil marinade creates the ultimate steak experience. Fry or grill elk steaks over medium heat for 7 – 8 minutes per side.

Try elk meat in your favorite recipes for great flavor and lower fat results.

ELK RECIPES

The following recipes are a sample of what is found in the "Cooking With Elk" pamphlet put out by the Minnesota Elk Breeders Association. To obtain a copy of this pamphlet, contact info@mneba.org.

ELK MEAT LOAF
2 eggs
1 can (8 oz.) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds ground elk
3 Tablespoons brown sugar
3 Tablespoons Dijon mustard
3 Tablespoons apple cider vinegar

In a large bowl, lightly beat eggs then add the tomato sauce, onion, crumbs, salt, and pepper. Add elk and mix well. Press into an ungreased 9" x 5" x 3" loaf pan. Combine the brown sugar, mustard, and vinegar then pour over the top of the meatloaf. Bake uncovered at 350 degrees for 70 minutes.

SLOW COOKER CASSEROLE
1 1/2 pounds elk, ground or cubed
1 medium onion chopped fine
2 ribs celery, chopped
1/8 cup oil
1/2 cup raw rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound sliced fresh mushrooms
1/4 cup soy sauce
1 cup peas
1 cup water
1/2 cup dry red wine

Heat oil in Dutch oven and brown venison thoroughly on all sides. Add onion and celery while cooking. Drain off any remaining grease. In a bowl, mix together the rice, soups, mushrooms, and soy sauce, then add to Dutch oven. Add peas, water, and wine and simmer for 1 to 1 1/2 hours. Serve hot with fresh biscuits.

ELK MEAT CHILI
2 pounds ground elk
1/2 cup chopped onion
3 garlic cloves, minced
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (28 ounces) pork and beans, undrained
1 Tablespoon brown sugar
1 Tablespoon chili powder (or more to taste)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano

In a Dutch oven, cook elk, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Yield: 6-8 servings.

BARBEQUED ELK ROAST
3 pounds elk round, leg, or rump roast
12 oz. can beer
3 cloves garlic
2 onions, sliced
3 bay leaves
salt & pepper to taste
2 cups barbecue sauce

Trim excess fat. In large bowl, mix beer, garlic, salt, pepper, onions, and bay leaves. Add elk meat (marinade should cover meat). Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove elk and onions from marinade and place in crock-pot. Pour 1 cup barbecue sauce over top. Cover and cook on low for 10 to 12 hours. Serve with remaining barbecue sauce.

If you have a recipe you would like to add here, please email: info@mneba.org

 



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