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...
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...
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...
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...