Elk Meat Recipes

Cooking with elk meat is as easy as cooking with any other gourmet or exotic meat.  Recipes are as varied as the cooks who are preparing them.  From simple dishes to gourmet meals, you'll love the rich taste of elk.  Try the Elk Roast Recipe for a traditional meal or spice up your dinner with Sour Cream Elk Enchiladas.  Also, visit our section on elk meat cooking tips for information about preparation and cooking suggestions.

Premium Midwestern Elk products can be a low fat substitute for red meats in almost any recipe.  Try some today!

Here are some of our favorite elk meat recipes:

Barbeque Elk Burger

Cheesy Elk Lasagna

Elk Burgundy

El Cavatini

Elk Chops Supreme

Elk Meatball Appetizers

Elk Paprika

Elk Pepper Steak

Elk Stew

Slow Cooked Elk Roast

Sour Cream Elk Enchiladas

Wild Rice Elk Casserole

Please email us and tell us what you think about our elk meat recipes.  If you have other favorites, please share your ideas for elk recipes too.

Barbeque Elk Burger

Ingredients:

1 1/2 lbs Elk Burger

1 Medium Onion

1 Can Tomato Soup

! Tbsp Vinegar

3 Tbsp Brown Sugar

1/2 Tsp Worchestershire Sauce

1/2 Cup Catsup

Salt, Pepper and Chili Powder to Taste

Directions:

Brown elk burger and onion.  Add rest of ingredients and simmer on the stovetop for 30 minutes.

Cheesy Elk Lasagna

Ingredients:

1 lb Elk Burger

1 (32 oz) Jar Spaghetti Sauce

12 oz Cottage Cheese

1 1/2 Cups Sour Cream

Uncooked Lasagna Noodles

1/2 Cup Parmesan Cheese

2 Cups Mozzarella Cheese

Directions:

Preheat oven to 350 degrees.  Brown meat.  Combine meat and sauce and set aside.  Combine cottage cheese and sour cream.  Combine mozzarella and parmesan cheese, set aside.  Lay in 9 x 13-inch pan; meat sauce mix, uncooked noodles, cottage cheese mix and mozzarella cheese mix.  Cover with foil and cook for 75 minutes.  Remove foil after 40 minutes.  Can be made up ahead of time and frozen.

Elk Burgundy

Ingredients:

3 lbs Elk Sirloin Roast

1 Can Cream of Mushroom Soup

1 Can Cream of Celery Soup

1 Cup Burgundy Wine

1 Tbsp Kitchen Bouquet

1 Medium Onion, Sliced

1 lb Mushrooms

Salt & Pepper to Taste

Directions:

Put all ingredients above except mushrooms in covered pot and place in preheated oven at 300 degrees for 2 hours.  Mix in mushrooms and uncover the last 1/2 hour.  Serve over rice or noodles.  (Note:  Can also prepare in crockpot on low for 8 to 10 hours).

Elk Cavatini

Ingredients:

1/2 Box Rigatoni Noodles

1 lb Elk Burger

1 Medium Onion, Diced

1 Pkg Pepperoni

Salt & Pepper

1/2 Cup Diced Green Pepper

1 Large Jar Ragu Spaghetti Sauce

1 Cup Grated Mozzarella Cheese

Directions:

Boil noodles until tender.  Brown hamburger and onion.  Combine all ingredients and put in greased casserole dish.  Top with cheese.  Bake at 350 degrees for 30 to 45 minutes.

Elk Chops Supreme

Ingredients:

2 Tbsp Butter

6 Elk Chops

Salt & Pepper

2 Cups Mushrooms (quartered)

2 Medium Onions (chopped)

1/4 lb Bacon, Diced

2 Tbsp Flour

1 1/2 Tsp Paprika

1 Cup Heavy Cream

1 Cup Canned Beef Broth

Boiled Rice

Directions:

Preheat oven to 375 degrees.  Butter a 9 x 16 glass baking dish.  Melt 2 tbsp butter in a large skillet over high heat.  Season elk chops with salt and pepper.  Add to skillet and sear until brown, about 2 minutes per side.  Transfer chops to baking dish.  Top with mushrooms.  Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp.  Mix in flour and paprika.  Increase heat to medium high.  Stir in cream and broth and bring to boil, stirring constantly.  Season with salt and pepper.  Pour sauce over mushrooms and elk chops.  Transfer to oven an dbake until chops are tender;  about 20 to 25 minutes.  Serve over boiled rice.  Makes 6 servings.

Elk Meatball Appetizers

Ingredients:

2 lbs Elk Burger

2 Eggs, Lightly Beaten

1 Cup Mozzarella Cheese

1/2 Cup Dry Bread Crumbs

1/4 Cup Onion, Finely Chopped

2 Tbsp Parmesan Cheese, Grated

1 Tbsp Catsup

2 Tsp Worchestershire Sauce

1 Tsp Italian Seasoning

1 Tsp Dried Basil

1 Tsp Salt

1/4 Tsp Pepper

Sauce Ingredients:

1 (10 oz) Jar Grape Jelly

1 (10 oz) Jar Chili Sauce

Directions:

In a bowl, combine meatball ingredients; mix well.  Shape into 1-inch balls.  Place on rack in shallow roasting pan.  Bake at 350 degrees 10 to 15 minutes.  Remove meatballs.  Combine jelly and chili sauce in 3-quart saucepan.  Cook over medium heat until jelly is melted, stirring to mix well.  Add meatballs.  Simmer for 1/2 hour on stovetop or place in crockpot on high for 1 hour or low for 2 hours.

Elk Paprika

Ingredients:

3 Minced Garlic Cloves

3 Tbsp Olive Oil

2 lbs Elk Round Steak

1 Tsp Paprika

1 Tsp Salt

1 Cup Beef Broth

1 Tbsp Worchestershire Sauce

8 oz Sour Cream

2 Tbsp Flour

Directions:

Heat oil and brown garlic while cutting meat into bite size pieces.  Toss meat chunks with salt and paprika.  Brown the meat in the garlic oil.  Add broth and worchestershire sauce to meat.  Cover and cook slowly for 2 hours or until tender.  Add more water if needed.  Add sour cream and  teaspoon additional paprika.  Simmer for a few minutes.  Remove steak.  Thicken the broth with the flour placed in 1/2 cup of water.  Stir until smooth and serve with meat in serving dish.

Elk Pepper Steak

Ingredients:

1 lb Elk Sirloin Steak

1 Clove Garlic, Crushed

1 Tsp Ground Ginger

2 Tbsp Oil

1 Tsp Salt

1/2 Tsp Pepper

2 Medium Onions, Thinly Sliced

1/2 Tsp Sugar

3/4 Cup Beef Broth

1/4 Cup Soy Sauce

6 oz Water Chestnuts, Sliced

2 Large Green Peppers, Cut into Strips

1 Tbsp Cornstarch, Dissolved in 1/4 Cup Cold Water

Directions:

Cut steak across grain into 1/8 inch slices.  Saute garlic and ginger in oil in skillet until garlic is golden.  Add steak slices and brown lightly, about 2 minutes.  remove meat and place in crockpot.  Mix salt, pepper, onions, sugar, beef broth, soy sauce and water chestnuts and pour over the meat in crockpot.  Simmer on low for 7 hours.  Add green peppers and simmer for an additional hour.  Add cornstarch mixture and simmer until thickened.  Serve plain or over hot cooked rice.

Elk Stew

Ingredients:

2 lbs Cubed Elk Steak

2 Medium Onions

3 Stalks Celery

4 Medium Carrots

1 Cup Tomato Juice

1/3 Cup Quick Cooking Tapioca

1 Tbsp Sugar

1/4 Tsp Pepper

1/2 Tsp Basil

2 Medium Red Potatoes

Directions:

Mix together and cook on low in crockpot 8 hours or until vegetables are done.

Slow Cooked Elk Roast

Ingredients:

3-4 lb Elk Roast

2 Tbsp Soy Sauce

1 Tbsp Worchestershire Sauce

1 Tsp Garlic Powder

1/2 Tsp Seasoned Salt

1 Pkg Dry Onion Soup Mix or 1 Slice Onion

1 Can Cream of Mushroom Soup

1 Cup Water

Directions:

Place elk roast in crockpot.  Pour soy sauce and worchestershire sauce on top of roast.  Sprinkle on garlic powder, seasoned salt and dry onion soup mix or sliced onion.  Mix mushroom soup and water and pour on top.  Cook on low 8 to 10 hours.

Sour Cream Elk Enchiladas

Ingredients:

1 lb Ground Elk

1 Small Jar Picante Sauce

1/2 Pkg Taco Seasoning

1 Can Refried Beans

8 oz Sour Cream

1 Can Cream of Mushroom Soup

1 Pkg Large Soft Shell Tortillas

2 Cups Shredded Cheddar Cheese

Directions:

Brown elk burger, add picante sauce; simmer for 15 minutes.  Add taco seasoning and refried beans.  Let simmer while mixing sour cream an dsoup together.  Fill shells with meat sauce and sprinkle with some of the cheese.  Roll up and place seam-side down in a cake pan.  Cover shells with sour cream and soup mixture.  Sprinkle with remaining cheese.  Bake at 375 degrees for 30 to 40 minutes or until it bubbles and the cheese melts.  Makes 8 to 10 shells.

Wild Rice Elk Casserole

Ingredients:

2 Cups Raw Wild Rice

4 Cups Water

2 Tsp Salt

2 lbs Ground Elk

1 lb Fresh Mushrooms

1/2 Cup Celery

1 Cup Chopped Onion

1/4 Cup Chopped Black Olives

1/4 Cup Soy Sauce

2 Cups Sour Cream

2 Tsp Salt

1/4 Tsp Pepper

1/2 Cup Slivered Almonds

Parley Sprigs for Garnish

Directions:

Wash wild rice.  In covered pan, gently cook wild rice in water with 2 tsp salt for 45 minutes.  Drain rice.  Brown ground elk, set aside.  Saute mushrooms, celery and onion in butter for 5 minutes.  Combine soy sauce, sour cream, salt an dpepper.  add cooked rice, elk and sour cream mixture to the vegetables in pan.  Add almonds, saving a few for garnish.  Place in lightly greased 30-quart casserole.  Bake at 350 degrees for 1 hour, uncovered.  Add water if needed, stir several times.  Garnish with almonds and parsley.  12 servings.