COOKING WITH ELK
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. For a little more variety, try the delicious recipes found below.
ELK BURGER RECIPES