ELK RECIPES

Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.

Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)

Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).

Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls. Now on to another one of my elk recipes...





Another one of my elk recipes that is so flavorful. We grill year-round; regardless of the cold weather. It is so worth it with this gem.

GRILLED ELK STEAK

Ingredients

two elk steaks
1/2 cup homemade Italian dressing
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 tsp Montreal steak seasoning (optional)

Directions

Place the steaks in a dish and poke with a fork to tenderize the meat. Pour the Italian dressing over both steaks. Place in the refrigerator to marinate overnight.

The next day, heat up the grill and discard the marinade. Sprinkle the steaks on each side with the garlic powder, onion powder and steak seasoning. Grill to the desired doneness.

GRILLED BACK-STRAP ELK RECIPE

Ingredients

2 lbs back-strap, cut into large bite-sized pieces
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
thick cut bacon to wrap each piece
toothpicks or skewers


Quick Marinade

1 TBS homemade worcestershire sauce
1 TBS liquid smoke
1 tsp homemade teriyaki sauce
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder

Directions

Mix marinade ingredients together and pour over elk pieces. Cover and chill for 1 hour.

Heat grill and sprinkle with garlic powder, onion powder, salt and pepper to taste. Wrap each piece with bacon and secure with a toothpick or place on a skewer. Grill until bacon becomes lightly burnt and meat is cooked to your liking.

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Pour the tomato sauce, diced tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano, garlic powder, onion powder and brown sugar. Cover, and simmer over low heat for at least one hour.

You can also mix this together in the morning and cook in the crock pot.





Here's another one of my elk recipes that is excellent with homemade bread and a salad.

EASY ELK PARMESAN

Ingredients

1-1/2 lbs boneless elk steaks
1 tsp homemade garlic powder
1 tsp homemade onion powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup dry bread crumbs
2 eggs
1/4 cup water
1/2 cup flour
1/4 cup vegetable oil
1 1/2 cup homemade spaghetti sauce
6 slices mozzarella cheese
cooked buttered noodles

Directions

PREHEAT oven to 350 degrees and grease a 9x13 pan; set aside.

Cut meat into 6 pieces and pound with meat mallet to tenderize.Sprinkle with garlic and onion powder, salt and pepper.

Combine bread crumbs and Parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then egg mixture, then crumb mixture. Refrigerate steaks for 20 minutes.

Heat oil in a large skillet and brown meat on both sides.Place steaks in the prepared pan and spoon 2 tablespoons of spaghetti sauce over each piece. Cover with mozzarella cheese and remaining sauce. Bake uncovered for 30 minutes. Serve over cooked noodles.




This is another one of my homemade elk recipes that is such a comfort food/meal. It's my take on Shepard's pie and it's worth it's weight in gold.

CHEESY ELK PIE

Ingredients

3 to 4 potatoes, peeled and cubed
2 TBS butter
1/2 cup milk

1 lb ground elk meat
1/2 tsp homemade garlic powder
1 tsp homemade onion powder
1 small onion, chopped
1 cup fresh mushrooms, sliced
1-1/2 cups cheddar cheese, shredded
4 slices of bacon - fried, drained and crumbled
green onion, chopped for garnish

Cook potatoes in water until tender. Mash with the milk and butter; cover and set aside.

Directions

PREHEAT oven to 375 degrees and grease a large casserole dish with vegetable spray.

In a skillet, saute the onion and mushrooms together with the elk meat, garlic and onion powder. Cook until no longer pink. Drain well and place on the bottom of the prepared casserole dish. Cover with mashed potatoes and spread out to sides (so it is sealed).

Bake for 30 minutes. Cover with the shredded cheese and bacon. Bake another 10 minutes or until cheese is melted. Serve with warm homemade bread, and a salad.






I love the marinade below. I'm using this for one of my elk recipes, but feel free to use it with any meat that you would grill (pork too). Delicious.

This is the best grilled elk steak (venison, antelope or moose) marinade (use for kabobs). I created this 20 years ago; your family and friends will be begging you for this recipe.

This amount marinades two pounds of meat. You may double the recipe when grilling more than two pounds of meat, but be sure to cut back on the soy sauce - still add the additional two to three tablespoons of fresh garlic though.

For this elk recipe, DO NOT substitute honey for anything else. You must have honey for this to do it's beautiful job.

ELK STEAK MARINADE

Ingredients

3/4 cup of canola oil
1/3 cup homemade soy sauce
1/4 cup apple cider vinegar
4 TBS honey - NO Substitutions!
3 TBS homemade worcestershire sauce
3 TBS fresh garlic, minced
2 tsp Accent meat tenderizer, optional
1 tsp freshly ground black pepper
1/2 tsp ginger powder

Directions

Combine all ingredients in a large resealable bag or bowl and shake or stir until combined thoroughly.

Pierce the meat generously with a fork. This lets the marinade work its magic. Add the meat to the resealable bag and refrigerate for a full 24 hours. Drain the marinade from the meat and discard. Bring the meat back to room temperature and grill. (Awesome isn't it?)

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