Recipes & Cooking Tips

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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...