Recipes & Cooking Tips

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Elk Paprikash
Elk Paprikash
1/4 cup all-purpose flour 1/4 cup sweet Hungarian paprika, divided 1 teaspoon dried marjoram leaves 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 lbs. Elk boneless sirloin tip, cut into... Read more...
Sweet & Sour Elk Pot Roast
Sweet & Sour Elk Pot Roast
1 tablespoon vegetable oil 4 lb. Elk chuck roast, tied if necessary 2 large onions, sliced 1/4 cup sugar 1/4 cup honey 1/4 cup lemon juice 1/2 teaspoon grated lemon... Read more...
Sun-dried Tomato-Basil Tenderloin
Sun-dried Tomato-Basil Tenderloin
1/2 cup hot water 1 oz. dry-pack sun-dried tomatoes, coarsely snipped 1/4 cup snipped fresh basil 1-lb. Elk tenderloin 1/4 teaspoon freshly ground pepper 4 servings In small mixing bowl,... Read more...
Elk Steaks with Red Pepper Sauce
Elk Steaks with Red Pepper Sauce
1 tablespoon butter or margarine 3 large tomatoes, peeled, seeded and chopped (2 cups) 2 roasted red peppers*, chopped 3/4 teaspoon dried oregano leaves 1/2 teaspoon garlic powder 1/2 teaspoon... Read more...
Buffalo Hearts
Buffalo Hearts
Panfried Heart Strips from Home or Hunting Camp Recipes 1 Elk heart (8oz.) pepper to taste 1/2 to 1 teaspoon salt 1 to 2 tablespoons butter or margarine, cut in... Read more...
Heart Cooking Tips
Heart Cooking Tips
How to cut and unroll heart into 1 strip Read more...
Korean Elk Barbecue
from Home or Hunting Camp Recipes Tip: Mix up the marinade for this flavorful dish at home, then take it to deer camp in a small, tightly sealed jar or container. 3 to 4 servings Marinade: 1/3 cup soy sauce 3 tablespoons sugar 2 tablespoons sesame oil 2 teaspoons dehydrated minced onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder freshly ground pepper to taste Elk tenderloin (about 1 lb.), cut into 1/4 -inch slices In shallow dish, combine marinade ingredients.  Add tenderloin slices, stirring to coat. Let stand for... Read more...
Peppercorn Tenderloin
4 servings 3 Cloves garlic, minced 1 lb. Elk tenderloin 1 to 2 tablespoons coarsely crushed whole peppercorns* 1 tablespoon butter Heat oven to 425 degrees F. Spray 13 x 9-inch baking pan with nonstick vegetable cooking spray.  Set aside.Spread garlic evenly over tenderloin. Roll tenderloin in crushed peppercorns to coat, pressing peppercorns into meat. Place tenderloin in prepared pan. Bake for 10 minutes, or until tenderloin is desired doneness. Let tenderloin stand, tented with foil, for 5 minutes before slicing. * For a more colorful dish, use a blend... Read more...
Liver & Onions
from Home or Hunting Camp Recipes 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 lb. Elk liver, cut into 1/2 inch slices 4 slices bacon, cut into 1-inch pieces 2 medium onions, sliced  4 servings In shallow dish or on sheet of wax paper, combine flour, salt and pepper.  Dredge liver slices in flour mixture to coat.  Set aside.In 10-inch cast-iron skillet, cook bacon over medium heat for 4 to 5 minutes, or until bacon is crisp, turning occasionally.  Remove bacon from skillet and drain on paper... Read more...
Boiled Buffalo Brisket
Ingredients: 2 lb. Bison brisket 1 1/2 cups water 2 1/2 tsp. salt 1/4 tsp. pepper 4 potatoes, pared and cut into fourths 4 carrots, sliced 3 onions, chopped Snipped parsley Prepared mustard or horseradish Instructions: Heat Buffalo brisket, water and 1 tsp. salt to boiling in Dutch oven, reduce heat. Cover and simmer 1 1/2 hours. Add potatoes, carrots and onions, sprinkle with 1 1/2 tsp. salt and pepper. Cover and simmer until brisket and vegetables are tender, about 45 minutes. Drain brisket and vegetables, reserving broth. Mash vegetables... Read more...
Slow-Cooked Bison Heart
Ingredients: 1 sliced bison heart 1 pkg. stove top dressing Seasoning salt Lemon pepper Instructions: Prepare dressing according to instructions on package. In crock pot, layer dressing, seasonings and sliced heart. Cook 6 hours on low setting. Read more...
Boiled Buffalo Tongue
Ingredients: 1 bison tongue Water 1 Tbsp. pickling spices 2 Tbsp. apple cider vinegar 1 chopped onion Salt and pepper to taste Instructions: Place bison tongue in kettle and cover with water. Add remaining ingredients. Bring to a boil, reduce heat and simmer until tender. Read more...
Barbecue Buffalo Chuck Roast
Ingredients: 3 to 4 lbs. bison chuck roast 12 oz. can beer 14 oz. bottle ketchup 1/2 cup brown sugar Instructions: Mix sugar, beer and ketchup, pour over Buffalo chuck roast in crock pot. Cook on high 6-8 hours until roast is easily shredded. Serve on fresh rolls. Read more...
Bison Ribeye with Yorkshire Pudding
Ingredients: 4-6 lb. whole bison ribeye salt and pepper 1/4 cup oil Yorkshire Pudding Batter (mix all ingredients with hand beater just until smooth) 1 cup flour 1 cup milk 2 eggs 1/2 tsp. salt Instructions: Place whole Bison rib eye on rack in shallow roasting pan. Sprinkle with salt and pepper. Roast uncovered in 275 degree oven about 2 1/4 hours. About 5 minutes before Buffalo rib eye reaches desired doneness, prepare Yorkshire Pudding Batter. Remove ribeye from oven, increase oven temperature to 425 degrees. Heat square baking pan,... Read more...
Marinated Buffalo Sirloin Tip
Ingredients: 5 lb. Bison sirloin tip roast 1 1/2 cups apple cider 1/4 cup oil 3 Tbsp. cider vinegar 1 Tbsp. chopped green onion 1 clove crushed garlic 1 bay leaf 1/2 tsp. salt 1/4 tsp. thyme dash of pepper 1 tsp. instant beef bouillon 1 cup boiling water Instructions: Place Buffalo roast in plastic bag. In a tightly covered jar, shake cider, oil, vinegar, onion, garlic, bay leaf, salt, thyme and pepper. Pour over Buffalo roast in bag. Place bag in bowl, refrigerate at least 12 hours. Fry bacon... Read more...
Oriental Bison Steak Salad
Ingredients: Steak and Salad 1 1/2 lbs. Bison sirloin steak1/2 cup thinly sliced carrot1/2 cup thinly sliced radish1/2 cup thinly sliced cucumber3 cups shredded green cabbage3 cups shredded romaine lettuce1 1/2 cups blanched pea pods Toasted sesame seeds Marinade and Dressing 2 Tbsp. Hoi sin sauce3 Tbsp. soy sauce3 Tbsp. rice wine vinegar3 Tbsp. dry sherry1/2 tsp. grated fresh ginger1 Tbsp. sesame oil1 Tbsp. sugar2 Tbsp. chopped green onion Instructions: Combine Hoi sin sauce, sherry, soy sauce, vinegar and ginger. Place Buffalo steaks and 1/3 of mixture in a plastic... Read more...
Chinese Buffalo Steak and Pea Pods
Ingredients: 1 lb. Bison tenderloin or Buffalo sirloin steak 3 Tbsp. soy sauce 1 thin slice gingerroot, crushed 1 clove garlic, crushed 4 Tbsp. oil 13.75 oz. can chicken broth (about 1 2/3 cups) 6 oz. pkg. frozen Chinese pea pods 4 oz. sliced mushrooms 3 stalks Chinese cabbage, cut diagonally into 1/4-inch slices (about 2 cups) 1 sliced onion 8.5 oz. can water chestnuts, drained and thinly sliced 8.5 oz. can bamboo shoots, drained 3 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. sugar 1 1/3 cups chow mein noodles... Read more...
Sweet and Sour Stir-Fried Sirloin
Ingredients: 1 lb. bison sirloin steak 1/4 cup sugar 1 Tbsp. cornstarch 1/4 cup vinegar 1 Tbsp. cold water 1 Tbsp. instant chicken bouillon 3 Tbsp. oil 1 Tbsp. soy sauce 1 onion, cut into 1-inch pieces 1 green pepper, cut into 1-inch pieces 8.25 oz. can pineapple chunks 2 tomatoes, cut into eighths 1/2 cup water Instructions: Cut sirloin steak into 1/8-inch slices. Mix cornstarch and 1 Tbsp. cold water. Heat oil in 12-inch skillet. Add steak and onion, cook and stir until steak is brown, about 3 minutes.... Read more...
Bison Sirloin Pepper Steak
Ingredients: 1lb. Bison sirloin steak 2 sliced green peppers 1/4 cup oil 1 Tbsp. cornstarch 1 cup water 3 tsp. sugar 1 sliced onion 2 Tbsp. soy sauce 1/2 tsp. garlic salt 2 wedge-cut tomatoes 1/4 tsp. ground ginger Instructions: Cut steak into strips, brown in hot oil in large skillet. Stir in water, onion, garlic salt and ginger. Heat to boiling, then reduce heat. Cover and simmer 3 minutes. Add green peppers and simmer 5 minutes. Blend cornstarch, sugar and soy sauce and stir into steak mixture. Cook, stirring... Read more...
Rosemary Marinated Buffalo Sirloin
Ingredients: 1 lb. Bison sirloin steak 1 cup red wine 2 Tbsp. dried rosemary 1/2 cup extra virgin olive oil Instructions: Marinate Buffalo steaks about 2 hours. Barbecue over hot coals. Read more...
Elk Royale Soup
Submitted By: Kris Hammes, Wapiti Meadows, Plymouth, Wisconsin Ingredients: 2 lbs. ground elk meat 6 chicken bouillon cubes 6 beef bouillon cubes 1 diced onion 2 stalks diced celery 5 sliced carrots 4 diced potatoes 2 sliced parsnips 1 sliced turnip 1 10 oz. pkg. frozen peas 1 10 oz. pkg. frozen corn 9 cups water 1/8 tsp. garlic powder 1/4 tsp. pepper 1/2 tsp. salt 1/2 tsp. sweet basil 1/4 tsp. oregano 1/4 tsp. parsley 1 bay leaf Instructions: Brown ground elk meat in large kettle with salt, pepper,... Read more...
Mexican Elk Casserole
Submitted By: Noreen McConnell, Elk Echo Ranch, Stoneham, Colorado Ingredients: 12 corn tortillas 2 lbs. ground elk meat 1/2 chopped onion shredded cheese 1 can cream of celery soup 1 can cream of mushroom soup 1 small jar mild picante sauce Instructions: Brown ground elk meat and onion, add soups and picante sauce. Simmer 10 minutes. Break up tortillas into small pieces and line a 9×13” pan with half of them. Pour half of meat sauce over tortillas, sprinkle with shredded cheese. Cover with the rest of the tortilla pieces... Read more...
Elk Meat balls in Teriyaki Sauce
Submitted By: Texas Wild Game Cooperative, Ingram, Texas Ingredients: Meatballs 2 lbs. ground elk meat2 small grated zucchini1/2 cup finely chopped onion1/4 tsp. oregano1/4 tsp. cumin3/4 tsp. fresh ground pepper3/4 tsp. salt2 beaten eggs Teriyaki Sauce 2 Tbsp. cornstarch1/3 cup soy sauce1/4 cup sugar1 tsp. grated orange rind1 clove minced garlic2 tsp. minced fresh ginger (1/2 tsp. ground ginger)1/4 cup dry white wine (optional)2 cups beef broth (2 1/4 cups if wine is omitted) Instructions: Place ground elk in a large bowl. Add grated zucchini, chopped onion, spices and beaten... Read more...
Bugle Casserole
Submitted By: Betty Kreutzer, Wapiti Elk Ranch, La Veta, Colorado Ingredients: 1 lb. ground elk meat 1 chopped onion 1 can potato soup 1 cup milk 1 small can diced green chilies 1 pkg. cooked elbow macaroni grated cheese Instructions: Brown ground elk meat with onion. Mix all ingredients in casserole dish and top with grated cheese. Bake at 300 degrees for 45 minutes or until cheese melts. Read more...
Elk Medallions with Apples
4 servings 2 tablespoons butter or margarine 2 large cooking apples, cored and thinly sliced 1/4 cup dry sherry 1/4 cup golden raisins 1 cup packed brown sugar 1/2 cup applejack brandy 1/2 cup apple cider or apple juice 2 teaspoons cooking oil 6 boneless Elk loin steaks (4 oz. each), 3/4 to 1 inch thick In 10-inch skillet, melt butter over medium heat. Add apple slices, sherry and raisins. Cook for 5 to 6 minutes, or until apples are tender-crisp, stirring occasionally. Remove from heat; set aside.In 1-quart saucepan,... Read more...
Elk with Blue Cheese-Port Sauce
4 servings Marinade: 1 cup tawny port 1 can (5.5 oz.) spicy vegetable juice 1/3 cup thinly sliced green onions 2 cloves garlic, minced 1/2 teaspoon coarsely ground pepper 1/4 teaspoon ground allspice 1-lb. top round steak, 1/2 to 3/4 inch thick 1/2 cup beef or Elk stock 2 to 4 oz. blue cheese, crumbled In large sealable plastic bag, combine marinade ingredients. Using sharp knife, score steak at 1-inch intervals in crisscross pattern to 1/8-inch depth. Place steak in bag, seal bag and turn to coat steak. Refrigerate 4... Read more...
Hunter’s Elk Roast
6 to 8 servings Rub: 6 juniper berries, crushed 1 teaspoon dried marjoram leaves 1 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 lb. Elk top round roast 1 tablespoon vegetable oil 1 medium onion, chopped (1 cup) 1 cup dry red wine 2 tablespoons plus 1 teaspoon red wine vinegar, divided 1/2 cup half-and-half 1 tablespoon red currant jelly In small bowl, combine all rub ingredients. Pat roast dry with paper towels. Press and spread rub mixture on all sides of roast. Place roast... Read more...
Old-fashioned Steaks with Pan Gravy
8 servings 1/4 cup plus 3 tablespoons all-purpose flour, divided 3/4 teaspoon freshly ground pepper 1/2 teaspoon salt 1/4 teaspoon paprika 4 boneless  Elk loin steaks (4 oz. each), 3/4 to 1 inch thick 3 tablespoons butter or margarine 1 3/4 cups 1% milk In shallow dish, combine 1/4 cup flour, the pepper, salt and paprika. Dredge steaks in flour mixture to coat.In 12-inch nonstick skillet, melt butter over medium heat. Add steaks. Cook for 6 to 8 minutes, or until browned and desired doneness, turning steaks over once. Remove... Read more...
Spiced Grilled Tenderloin
from Home or Hunting Camp Recipes Tip: Make the spice mix ahead of time and keep it in a small jar with your camping gear. 3 to 4 servings Spice Mix: 1 1/2 teaspoons pepper 1 1/2 teaspoons ground allspice 1 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 tablespoon vegetable oil or olive oil Elk tenderloin (about 1 lb.) In small bowl, combine spice mix ingredients. Add oil and mix well to make a paste.  Rub all sides of tenderloin evenly with... Read more...
Elk Burger Alternative
Submitted By: Jan Elsworth of the Anta Grande Elk Ranch Ingredients: 3 1/3 pound elk burgers 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons canola oil 1 egg 2 tablespoons water 1/2 cup dry bread crumbs or cracker crumbs 2 tablespoons grated Parmesan cheese Instructions: Season burgers with salt and pepper.Beat egg and water in shallow dish.In second shallow dish combine crumbs and Parmesan cheese.Dip each burger in egg mixture, then in crumb mixture, coating both sides.In large skillet heat oil to medium-hot. Cook each burger about 5-6 minutes each,... Read more...
Rabbit with Light Mustard Sauce
Courtesy of Pel-Freez Rabbit Ingredients: 2-3 lbs. Pel-Freez Rabbit, thawed Flour, seasoned with salt and pepper 4 T. butter 1/4 C. vegetable oil Sauce Ingredients: 1/2 C. light sour cream 1/2 C. low-fat yogurt 1/3 c. dry white wine 3 T. Dijon mustard 1/2 Tsp. salt 1.4 Tsp. freshly ground pepper 1 Tsp. chopped fresh basil Directions: Dredge rabbit with seasoned flour, shaking off excess. Sauté in butter and oil until lightly brown and tender, about 20 minutes on each side. Sauce Directions: Combine all ingredients. Simmer and stir until... Read more...
Buffalo Chateaubriand
A delicious way to celebrate the Holidays! 6 pounds of Whole Buffalo Tenderloin two cups of sweet white wine ½ cup your favorite brandy one bay leaf one and a half pounds thinly sliced mushrooms ½ cup of butter ¼ teaspoon ground black pepper ½ teaspoon ground thyme one teaspoon sea salt one small diced onion At least one day in advance of your dinner, place Buffalo Tenderloin in a large re-sealable plastic container. Pour over wine, then cover and marinate in refrigerator for at least 24 hours. Turn every... Read more...