elk black bean and rice casserole

by matt m.
(pgh pa)

1pkg 6oz spanish rice mix
2 tsp olive oil
1 # elk top round chopped (or ground meat)
1 15oz. black beans rinsed and drained
1 14.5 oz. diced tomatoes with chilies undrained
1/2c sliced green onions
2 tsp chili powder
1 tsp ground cumin
1/8 tsp cayenne optional
1/2 c shredded colby jack cheese
sour cream optional

heat oven to 375*
prepare rice according to directions
in 12" skillet heat oil over medium heat add elk cook for 3-5 mins.
remove from heat and drain
stir together all remaining ingredients except sour cream and cheese.
mix well
put in 2 qt casserole and sprinkle cheese on top
bake uncovered for 25-30 minutes till hot and bubbly around the edges.
finish with sour cream on top
can be served in flour tortillas OR as a nacho dip

This is not my recipe but do not know where I got it to give proper credit.

venetian elk

by matt m.
(pgh pa)

1# elk steak cubed
1/2c butter
1/2c chopped celery
1/4c chopped onion
1/4c chopped carrots
1 4oz can mushrooms drained
2 tbs flour
1/2 tsp salt
1/8 tsp pepper
1c milk
1/4 tsp thyme
1/4 tsp basil
1/8 tsp marjoram
2 tbs chopped parsley
1 8oz can tomato sauce


1-3/4qt casserole

brown elk in 1/4c butter, put in casserole

add remaining butter to skillet saute celery,onions carrots mushrooms and place over elk

retain 2 tbs butter in skillet and add flour salt and pepper, add milk slowly. add remaining ingredients and pour over elk and vegetables in casserole

bake 1 hour at 350* serve over noodles

wapiti beans

by matt m.
(pgh pa)

6 strips of bacon (fry and crumble)
1/2c browned ground elk
1/2c saute onion
1/2c ketchup
3/4c brown sugar
1 tsp dry mustard
2 tsp vinegar
16 oz. baked beans
16 oz. kidney beans
16 oz. butter beans
drain the beans and mix all together

bake 350* for 60 mins

Deer popcorn

by Jason
(Kelowna BC Canada)

Cut your deer into small bits and drop them into a bowl of flour and then drop them in cooking oil. You can season the flower wichever way you want, but I found the tastiest way to make them is to drop them in the oil while the oil is very hot. Once the meat is seared you turn down the heat and let it cool for a while. Just before it's done pour in maple syrup and let it caramelize onto the meat. The flour batter should absorb quite a bit of syrup and oil, so you'll probably have to add more of both.

Elk Steaks Recipe

by Kim
(Montana)

(This recipe and information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

Steaks retain more juice if the cuts are thick (1 to 1 1/4"). Tenderness will be the guide for choosing dry or moist heat cookery.

Use moist heat for less tender cuts or tenderize in one of these ways:

1. Cut the long muscle fibers by pounding or scoring.
2. Soften the tissue by using acids (lemon juice, pineapple juice, tomato juice, vinegar, wine).
3. Use commercially prepared marinades or tenderizers.

Use dry heat cookery for tenderized or already tender cuts. Cook quickly over high heat.

Broiling Steak
Time allowed for each side when placed 1 inch from broiler:

Medium- 7 to 8 minutes
Well Done- 10 to 11 minutes

Venison Steak in Mirepoix*

1 Tbsp. butter or margarine
1/2 cup carrots, diced 1/4 inch thick
1/2 cup celery, diced 1/4 inch thick
1/2 cup onion, diced 1/4 inch thick
1/4 bay leaf
2 cups beef broth
2 lb. leg steak, 1/2 inch thick
salt and pepper
garlic powder
1/4 cup flour
2 Tbsp. butter or margarine


To make mirepoix, melt 1 Tbsp. butter or margarine in a sauce pan and sauté vegetables slowly until limp. Add bay leaf and beef broth. Simmer gently for 5 minutes. Trim excess fat from sides of meat. Slash sides to prevent curling. Sprinkle steak with salt, pepper and garlic powder, then dredge in flour. Melt 2 Tbsp. butter or margarine in a heavy skillet over medium heat. Brown steak on both sides. Add mirepoix. Cover skillet tightly and simmer over low heat until tender (about 1 1/2 hours). Serve venison in large pieces with some sauce spooned over each piece.

Serves 4 to 6.

*Mirepoix is a classic mixture of vegetables and liquid used in French cooking as a flavor enhancer.

Venison Vegetable Soup

by Al Giulio
(Boulder, MT)

Ingredients

¾ pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce

Directions

In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

Yield: 8 servings.

Elk Tag Noodles

by Pat Cassidy
(Pilot Rock, Oregon)

I have had to use this recipe far too often.
Time to share the goodies

ELK TAG NOODLES


Ingredients:


1 unused Elk tag
1 gallon of Hope
1 Dash of Luck (remember, there are two kinds of luck; selecting the wrong one could result in missed meals)
1 Tbs liniment (for sore muscles)
1 useless hunting partner
Add spices as desired (blister water, sweat, tears, blood, etc.)


Cut unused tag into narrow strips resembling spaghetti noodles
Combine tag and other ingredients in small pot
bring to boil, stirring the pot as necessary
When tag reaches desired consistency, pour into strainer
Pour Hope down the drain
With Luck, this will be the last time you use this recipe.

Carne Guisada- A Tex-Mex Favorite Using Elk Meat

by Brenda
(Montana)

1 ½ lb. elk roast
¼ onion
1 Tbs. flour
¼ c water
1-8oz. can tomato sauce
1/4 tsp. garlic paste
1 bullion cube
½ tsp cumin
1 Tbs. chopped cilantro

Chop meat in bite size pieces and brown, add onion, cook until onion is done.

Sprinkle flour on meat and warm. Add water and tomato sauce while stirring constantly, mashing out any lumps. Add all seasonings and continue stirring until thick.

Serve over warm corn or flour tortillas with any taco fixins you like:
Spanish rice, refried beans, tomatoes, lettuce, cheese, guacamole, hot sauce.

Tamales Recipe

by Brenda
(Montana)

Tamales

Elk, Deer Roast, or chicken (6-8lbs.) or mixture of .
Cooking oil
Salt, black pepper
Garlic Powder
Gr. Cumin
Chili Powder
Paprika
4 lb. Corn Masa (such as MaSeCa)
Real Corn shucks

Boil Meat for 2-3 hours until tender. Cool. Save broth. Shred meat in small pieces.
Combine meat in large bowl with:
½ cup canola, or olive oil
6 tbs.. chili powder
3 tbs. cumin
3 tbs. garlic powder
1 tbs bl. Pepper
2 tbs. salt
Add spices to oil and warm, mix. Add oil to meat, mixing thoroughly with clean
hands. About 10 min.
Cover and refrigerate until ready to make tamales.
Soak corn shucks in warm water for about two hours until soft.

Dough

In large bowl mix thoroughly about 2 lb. of Masa with following seasonings:
3 Tbs. paprika
2 Tbs. salt
3 Tbs. cumin
3 Tbs. chili powder
3 Tbs. garlic powder

Add 2 cups oil.
Then 2 cups of the warm broth one at a time. If you don’t save broth use bullion or canned broth. Mixture should be consistency of peanut butter. Add more broth, or more masa till right consistency. Use less spices according to individual taste.

Take out corn shucks and pat dry on towel. Pick up a shuck in palm of hand. Scoop ½ c. of dough, with spatula or hands smear on shuck covering about 2/3 of it, leaving 1/3 on outer side of shuck uncovered, and 1/3 on bottom. Spread about 1 Tbs. of meat mixture on the masa edge of dough. Roll up shuck to the outer edge. Then take the bottom 1/3 w/o masa and twist and fold upward to keep in place. Repeat until dough and meat are used up. Makes approximately 4 dozen.

To cook tamales, steam them in a steamer. (Or, create a steamer from something you have, like a turkey roaster. Or,steam them in a big turkey roasting pan in the oven.) Folded end of tamales on the bottom, open end on top. Cover steamer, and bring water to a boil. Reduce heat to medium and cook for at least 2 hours. Do not let steamer boil dry. Add water as needed. At 2 hours take one out to test. Cook, unwrap and it should be firm with no raw dough.
Enjoy with guacamole or cheese dip (melted Velveeta with Rotel tomatoes)

Cool remaining tamales and freeze in zip lock bags. Can be stored in freezer.

Elk Chili Burritos

by Dave
(Garrison, MT)

On large flour tortillas (try whole wheat) spread:

2 tablespoons of rice

1/2 cup, or so of leftover heated elk chili

2 or 3 tablespoons Spicy Ranch dressing (to taste preference)

1 or 2 teaspoons cheddar cheese (to taste preference)

Fold from both sides and turn burrito over to prevent opening.

Spread some more chili and/or salsa over the top of the burritos. Sprinkle a couple of tablespoons of cheese. Garnish with sliced black olives and diced tomatoes.

Add sauteed onions inside or on top, if desired.

Bake on oven safe plates or a pan in oven at 350 degrees until cheese is melted and bubbling.

If desired, spread guacamole over the top before eating or slice avocados for a side dish.

Wild Game Stroganoff

Adapted from “Beef Stroganoff” at www.cookinglight.com.
Yield: 8 servings (serving size: 3/4 cup beef mixture and 1 cup noodles)

Ingredients

• 1 (8-ounce) carton reduced-fat sour cream

• 3 tablespoons no salt-added tomato paste

• 1 teaspoon Worcestershire sauce

• 1/2 cup all-purpose flour

• 1 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 2 pounds wild game steaks, cut into (2-inch) strips*

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1 (14-ounce) can less-sodium beef broth

• 2 cups sliced mushrooms

• Chopped fresh parsley (optional)

• 8 cups cooked medium egg noodles (about 7 cups uncooked pasta)



Preparation

Combine the first 3 ingredients in a bowl. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.


Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.**


*For easy cutting, only defrost about half way, to the point that you can cut the steaks with a knife. Cutting half-frozen steaks is easier than cutting completely defrosted steaks.


**For an extra nutrition kick, replace the “egg noodles” with whole wheat eggs noodles or brown/wild rice.

AL’S Crockpot Venison Stroganoff

by Al Giulio
(Boulder, MT)

Ingredients:
For Smaller batch cut ingredients in half.

4 lbs deer or elk meat cut up into 2 inch pieces
2-10 ½ oz Cream of Mushroom soup
2-10 ½ oz Cream of Celery soup
1 can beef broth
1 Stroganoff seasoning packet
6 beef bullion cubes
¼ cup sour cream
1 medium onion
2 Jalapeño Peppers (without seeds)
1 pint whipping cream
1/2 Tablespoon Worcestershire sauce
1 oz R& R Whiskey (optional)
1 Tablespoon vinegar
2 tsp Garlic
1 tsp Oregano
1 tsp Marjoram
1 tsp
2 tsp black pepper
1 tsp seasoning salt
4 Table spoons Butter
4 Tablespoons water
4 tablespoons flour
Enough flour to dust the venison when browning

Directions

Mix all ingredients in a bowl except the butter, water and flour and pour into a 6 quart Crockpot and stir. Turn on high. Melt butter in a frying pan, put venison in the pan, dust with flour and brown the venison. Stir the meat into the Crockpot and cook on High for 4 hours or low for 8 hours. 15 minutes before serving mix the 4 Tablespoons water and 4 Tablespoons flour in a jar, shake well and pour into Crockpot while stirring to thicken. Serve over pasta or Rice.

Elk Tarragon Vegetable Potato Pie

by Kristy Crabtree
(Sparks Nevada)

INGREDIENTS

•1 1/2 pound ground elk
•1/2 pound ground elk Italian sausage
•3 celery stalks (chopped 1/4 inch or shredded)
•3 carrots (chopped 1/4 inch or shredded)
•2 zucchinis (chopped 1/4 inch or shredded)
•1 medium onion (chopped)
•2 shallots
•1 slice bacon
•2 tablespoons butter
•1 cup shredded mozzarella cheese
•1 cup mashed potato
•Fresh Tarragon
•Salt and pepper
•2 Puffed Pastries (defrosted)
•1 egg yolk beaten with 1 tablespoon water
DIRECTIONS
Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.

BETTER THAN THE BEST ROAST SANDWICHES

by MarDee McDougal
(McMinnville, OR)

1 ( 3 to 4 lb)Elk roast
1/2 c. water
1/2 c. firmly packed brown sugar
1 envelope Onion Soup Mix. (I buy mine in bulk-food aisle @ WinCo because it's MSG free.)
1 med. onion - finely chopped
1/2 t. garlic powder
Salt & Pepper To Taste (I did NOT use either -- doesn't need it)
8 Hamburger buns

USE A SMALL CROCK POT FOR THIS RECIPE...THAT IS UNLESS YOU'RE FEEDING AN ARMY & ARE COOKING A REAL BIG ROAST!!

Put the roast in crock pot. Mix other ingredients (except the buns) & pour over the meat. Cook on LOW all night. Next morning, turn the meat over & stir the juices...return meat to pot & continue cooking for the rest of the day.

Mine cooked for between 24 & 30 hours. It just fell apart like pulled pork.

When you're ready to eat...open your hamburger buns & spoon about a couple tablespoons of the juice onto each 1/2. Add the meat...and sauce.

Horseradish Sauce just like at Arby's

Make this earlier in the day to allow the flavors to meld.

1 c. mayo
3 T. cream style horseradish sauce. I prefer "Beaver"...seems to have a better & more consistent flavor.
1 T. sugar

Mix well. Refrigerate...tightly covered. Best if used within 2 weeks.

Quick Chili Recipe

by Kim
(Montana)

(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

1 pound elk (or other venison), ground
1 Tbsp. butter, margarine, or chopped beef suet
1 can (10 oz.) of condensed cream of tomato soup
2 Tbsp. instant minced onions
2 tsp. salt
2 to 4 tsp. chili powder (to taste)
1/2 tsp. tarragon leaves (optional)
1/8 tsp. ground black pepper
2 cups red kidney beans
1/4 to 1/2 tsp. red pepper (to taste)

Brown the meat in the fat. Stir in the soup, onions, salt, chili powder, tarragon leaves, pepper, kidney beans, and red pepper. Simmer 20 minutes. Serve hot over rice.

Serves 6.

Note: Be sure that the meat is used immediately after thawing. Ground game meat, because of its high bacterial content, often spoils faster than other ground meat. Cook meat thoroughly!

BURGUNDY ELK VEGETABLE STEW

by MarDee McDougal
(McMinnville, OR USA)

1 ½ pound elk round Steak - cut into “stew meat size pieces”
1 T. Vegetable Oil
1 t. dry thyme leaves
½ t. salt
½ t. ground pepper
¾ c. Burgundy Wine
¾ c. beef broth OR -- 1 bouillon cube mixed in ¾ c. water
3 large garlic cloves – crushed
1 medium onion – cut into 8ths
1 c. whole kernel corn
3 large potatoes - peeled & chopped into medium size pieces
1 T. basil
1 t. celery seed
1 T, Beef Bullion granules
½ of small pkg of baby carrots
Get out your big cast iron skillet. Put the oil in & start browning the meat. When nearly all browned…add the crushed garlic…BE CAREFUL IT DOESN’T BURN. Turn all this into your crock pot. Add remaining ingredients…mix it up well. Put the lid on….turn the heat on HIGH … & let it cook for a couple hours …or until it’s starting to bubble real good. Then turn heat down to LOW & let it cook for 6 or 8 hours.
At that point, I put mine in the refrigerator & pulled it out in the morning & let it cook another 4 or 5 hours. Check the amount of liquid. You MAY need to add about 1 more cup. About 2 hours before serving add:
4 T. Cornstarch mixed with 4 T. of the stew juice. Mix well.
Put the lid back on & let it cook until thickened & you’re ready to serve with BIG THICK slices of bread or cornbread.

BE SURE TO START THIS THE DAY BEFORE YOU WANT TO SERVE IT. THAT GIVES TIME FOR IT TO SIT OVER NIGHT & RE-HEAT THE NEXT DAY TO BRING OUT THE BEST OF THE FLAVORS!!

Elk Steaks

by Brad
(Montana)

For a good elk steak, all you need is salt and pepper with it over a charcoal grill.

Elk Gyros

2 tablespoons olive oil
1 1/2 tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
3 pounds elk, cut into 1/4" thick strips
1 (12 ounce) pakage pita breads, warmed




Cucumber Sauce:
1 cup sour cream (regular, low fat, or fat free!)
1 medium-large cucumber, shredded or minced
1 teaspoon minced garlic
1 teaspoon garlic powder (Yes, lots of garlic!)

Just mix all the cucumber sauce goods together! Stir well! To keep it cool, refrigerate.

Directions:
1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the elk strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
2. Heat a large skillet over medium-high heat. Cook the elk strips, a half pound at a time, until the strips have browned and the outside and are no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.
3. Top with cucumber sauce, and enjoy!

Moroccan Elk Stew

by Paul

Here is the recipe as it appeared in the book, Girl Hunter, with my own notes added:

Moroccan Elk (or Beef, or Venison) Stew
Serves 8

Also try: beef, lamb, bison, venison and other antlered game

•4 pounds elk shoulder or haunch, cut into cubes - I used venison round (the butt), cut into 1-inch cubes. (Lightly brown on outside of cubes.)

•3/4 cup all-purpose flour

•4 tablespoons grape seed oil or butter

•1 teaspoon salt

•1/4 teaspoon ground cinnamon

•1/4 teaspoon ginger powder - I skipped this

•1/2 teaspoon freshly ground black pepper

•2 medium-size onions, roughly chopped

•4 carrots, peeled and chopped – I cut mine into 1″ sections

•2 medium-size turnips, peeled and chopped - I skipped the turnips cause I didn’t have any

•3 cloves garlic, roughly chopped

•2/3 cup dried apricots

•2/3 cup prunes, pitted – I didn’t have either prunes or apricots on hand so I went with raisins instead, but do use prunes and apricots if you can find them – they are absolutely delicious in meat dishes – especially prunes.

•3 to 4 cups beef or antlered game stock - I used 50/50 beef stock and Merlot, and added enough liquid to nearly cover the contents of the pot.

•I also added 2 T tomato paste and approximately 1 C boiled, peeled chestnuts from a local farm

Put all in crock pot or large pot and cook on low for a couple hours or more. Stew slowly overnight with tight lid, if you have time.

Adapted from Georgia Pellegrini‘s book, Girl Hunter.

Easy Elk Sloppy Joes with ground elk

by Brenda
(Garrison, MT)

1 ½ lb ground elk meat
¼ c finely chopped onion
¼ c finely chopped bell pepper
¼ c. ketchup
1/8 c you favorite bbq sauce
2 T mustard
Garlic
Cook elk, onions and peppers until done. Add remaining ingredients with varying amounts according to taste. Cook on low for ½ hr. You might need to add a little more ketchup if it cooks down too much. Heap onto sandwiches. Serve with NAPKINS! They don't call it "sloppy" for nothin'!

Elk Stroganoff Recipe

by Kim
(Montana)

(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

2 pounds cubed elk (or other venison)
2 cups mushrooms, chopped (canned)
or chopped fresh)
1 cup finely chopped onion
1/4 cup butter or shortening
3 beef bouillon cubes
4 cups cooked rice
1 cup boiling water
2 Tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. flour
1 cup dairy sour cream
1/2 cup cold water

In a large skillet, sauté fresh mushrooms and onion in 3 tablespoons butter until golden brown. Remove and set aside. Brown meat on all sides (15 minutes). Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste, mustard, and salt. Simmer 45 minutes or until meat is tender. Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, until the mixture comes to a boil. Reduce heat. Add mushrooms, onions, and sour cream. Heat but do not boil. Serve over hot rice or noodles.

Serves 4 to 6.

Elk Roast Recipe

by Kim
(Montana)

(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

4-5 lb. roast
1 tsp. salt
1/2 tsp. pepper
2 lemons, sliced
2 Tbsp. instant minced onion
2 Tbsp. Worcestershire sauce
4 slices bacon

Remove all fat from venison roast. Place in a roasting pan and rub with salt and pepper. Sprinkle onion and Worcestershire sauce over roast. Cover roast with bacon and lemon. Roast covered, at 325EF for about 4 hours until tender (meat thermometer should read at least 160ºF). Add a small amount of hot water, if needed.

Serves 8 to 10.

Swedish Venison Meatballs

by Brenda, Elk Hunting Tips
(Garrison, MT)

To make meatballs using another recipe on this site:

3 slices soft bread
1 1/2 lb. ground venison
2 tsp. salt
1/8 tsp. oregano
1/8 tsp. basil
1/4 tsp. pepper
1 small onion, finely chopped
1/4 c butter or margarine

Break bread into small pieces and combine with ground venison, salt, oregano, basil, pepper and onion. Mix thoroughly. Shape into small balls about 1 inch in diameter. Chill for 15 to 20 minutes. Brown in butter or margarine, turning frequently. Cover pan. Turn heat to low and cook for 15 minutes. Remove meat balls and use or freeze.

For Swedish Meatballs:

In a large pan saute the following in 1 tablespoon of butter:

Garlic to taste
¼ cup onion
1 cup mushrooms

Mix together and add 20 meatballs.

Add the following:
1 c milk
1 ½ lb. sour cream
2 T dry red wine
1 T Worcestershire sauce
1 T beef bullion paste
½ t black pepper
10 cooked new potatoes (or delete, if you want to serve this over noodles)
1 can or equal amount of fresh cooked green beans.
Mix together and simmer on low for ½ hr. stirring occasionally to prevent burning.

This recipe is good with the potatoes in it or served over noodles, rice or mashed potatoes.

Elk Spaghetti Sauce Over Squash

by Brenda
(Montana)

This is a really simple way to get in more vegetables. Spaghetti noodles are simply replaced with sliced squash.

Slice any combination of zucchini and yellow squash to halfway fill a baking dish. Bake covered until soft and then drain the water.

Pour your favorite heated ground elk spaghetti sauce over the squash, adding some extra garlic. It takes about 1 quart of spaghetti and meat sauce to make four to six large servings.

Grate your favorite cheese over the top and bake until cheese is melted and bubbly. Serve with parmesan cheese.

Sweet-and-Sour Elk Steaks

by Al Giulio
(Boulder, MT)

1 envelope onion soup mix
¼ cup water
1 jar (12 oz) apricot preserves
½ cup Russian or Catalina salad dressing
¼ cup packed brown sugar
1 tablespoon cider vinegar
1 ½ pounds elk steaks, ½ inch thick
1 teaspoon salt
¼ teaspoon pepper
Cooked rice


Combine soup mix and water in a bowl; let stand for 15 minutes. Add the preserves, salad dressing, brown sugar and vinegar; mix well. Place elk meat in a greased 13-in. x 2-in. deep baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice.

Yield: 4-6 servings

Nacho Skillet Breakfast with Elk Sausage

by Dave, Elk Hunting Tips.Net
(Garrison, MT)

When you have leftover nachos, use them in a skillet breakfast. Leftover nachos lose their appeal, but this will revive them and even make you want to have some leftover to use for breakfast.

We make nachos with our homemade elk sausage (hot Italian blend), by layering chips with re-fried beans, cooked ground taco meat or sausage, cheese, sliced olives and jalapenos, if desired. (Top with guacamole.)

Here's how to make the Nacho Skillet Breakfast:

Saute some diced onions and bell peppers, if desired, in a small skillet.

Scramble two eggs per serving in a bowl. Pour equal amounts (2 eggs each) in sizzling platters or small iron skillets.

If using sizzle platters, put the eggs in the oven on bake at 450 until the eggs just start to harden up. If using a small iron skillet, cook the eggs on the stove over medium heat until they are almost hard.

Then sprinkle the onions and/or bell peppers on top of the eggs.

Place enough leftover nachos on top of the egg mixture to cover the top.

Crumble 3 or 4 tortilla chips in your hands and sprinkle evenly over the top.

Lightly sprinkle a little chili powder across the top, if desired.

Put the skillets or sizzling platters back in the oven on broil at 450 until hot again, just a minute or two. Serve immediately.

Elk Pot Roast Recipe

by Kim
(Montana)

(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

3-4 lb. roast (shoulder or leg)
2 cup water
1 bay leaf
1/8 tsp. thyme
1/8 tsp. basil
1/4 tsp. pepper
1/4 tsp. celery salt
1/2 tsp. salt
4 slices bacon
4 carrots, quartered
6 small potatoes, quartered
1 small onion, sliced
(Use other vegetables, if desired)
1/2 cup sour cream

Place roast, water, and seasonings in a heavy pan. Lay bacon strips on roast. Cover pan tightly. Simmer until nearly tender. Add vegetables and cook with the roast until all vegetables are tender (and meat thermometer should read at least 160ºF). Add sour cream. Heat but do not boil. Serve immediately.

Serves 6 to 8.

Elk/Venison Taquitos

by Brenda
(Montana)

3 pounds cooked elk meat (or other venison), ground or shredded.

1 large, or two medium microwaved, boiled or baked potato, peeled and grated (shredded in cheese grater).

1 15 oz. can tomato sauce

1 or 2 small pinches of sugar stirred into tomato sauce to lesson acidic tanginess

1 teaspoon minced garlic, or to preference

1 tablespoon sausage seasoning of preference, more to taste (We like AC Leggs seasonings available at Best Southern Seasonings. Enter 7777 for a 10% discount at checkout.)

Mix all ingredients in a large bowl until formed into one cohesive mass.

Warm about 40 6” corn tortillas in small amount of oil on both sides (The oil keeps them from falling apart.
Add small amounts to pan as needed. Consider warming about dozen at a time since it is difficult to guess exactly how many you will need.)

Put about one heaping teaspoon meat/potato mixture in each tortilla and roll up.

Spray two cooking sheets with cooking spray. Align filled taquitos on baking sheet with opening end of tortilla down to avoid falling open.

Bake at 400 degrees F for 30 minutes, or until tortillas are crispy and hold rolled shape.

Serve enough for one meal with guacamole, hot sauce or your favorite warm cheese dip.

Store extra taquitos in freezer storage bags and reheat in oven at 425 degrees for 15-20 minutes, or until very hot.

Easy Shredded BBQ Elk

by Dave
(MT)

In a crock pot or large pot on the stove put a whole elk roast and cover with water. For crock pot, cook on high for 4 hours, or low for eight hours. On the stove cover and simmer on low for four hours or more.

Remove roast from water and let excess water drain from meat. Discard water, or use as a stock for other recipes.

Slice roast across the grain 1/2 to 1 inch thick. Use two forks to shred slices of meat. Put meat back into pot and pour you favorite BBQ sauce over it until desired saturation is achieved. Reheat and serve as sandwiches, or as an entree. Re-heating is not necessary, however, and can be served cold.

Our favorite BBQ sauces are "Famous Dave's Sweet and Zesty" and "Bull's Eye Original".

Easy Elk Sloppy Joes

by Brenda, Elk-Hunting-Tips.Net
(MT)

1 ½ lb ground elk meat
¼ c finely chopped onion
¼ c finely chopped bell pepper
¼ c. ketchup
1/8 c you favorite bbq sauce
2 T mustard
Garlic

Cook elk, onions and peppers until done. Add remaining ingredients with varying amounts according to taste. Cook on low for ½ hr. You might need to add a little more ketchup if it cooks down too much. Heap onto sandwiches. Serve with NAPKINS! They don't call it "sloppy" for nothin'!

Creamed Elk on Toast

by Jared
(Montana)

½ stick of butter
¼ cup flour
1 cup half and half
1 to 1½ cups milk to desired consistency (will thicken during cooking)
½ pound browned elk roast, thinly sliced, or browned ground elk

Seasoning:

Cook meat with ¼ cup of onion, if desired.
1 teaspoon garlic powder or fresh garlic clove
2 teaspoons beef base
Salt and Pepper to taste

Directions

Brown elk roast or ground meat with onion and garlic, then set aside. In skillet, melt the butter and stir in flour to make a roux. Cook, stirring constantly on medium heat for about 5 minutes until a light brown color is reached. Add half and half, and then gradually add the milk until desired consistency is reached. Leave it slightly thinner than desired, as it will thicken up a little more. Add cooked elk roast slices or cooked ground meat to the pan stirring constantly. Add beef base and stir in well. Add salt & pepper to taste and cook until thoroughly heated. Serve over toast or English muffins.

BBQ Stuffed Elk Bell Peppers

by Kristy Crabtree
(Sparks, Nevada)

Boiling your bell peppers prior to cooking on the BBQ is what really makes this dish a success. The sweetness of the pepper and the elk meat, the carmelized onion infused by the BBQ… and then top it off with melted cheese. Wow… It’s delicious.

INGREDIENTS
- 1 lb Elk burger
- 5 bell peppers (Red, Yellow or Orange)
- 1 1/2 cup Basamati Rice (pre-cooked)
- 3 cloves garlic
- 1 medium yellow onion
- 1 cup mushroooms
- 1 cup tomatoes or canned tomatoes
- 1/2 cup Marsala Wine
- 5 Slices Swiss Cheese or Mozzarella Cheese
- 1 tablespoon oregeno
- 1 tablespoon Worcestershire
- Salt and pepper

DIRECTIONS
Bring large pot of water to boil on high heat. While water is boiling, cut the top off peppers and remove seeds. Add salt to boiling water and submerge peppers in water until their flesh is soft, about 4-5 minutes. Remove from water and set aside.

Heat 4 tablespoons of olive oil in large cast iron skillet. Add and cook chopped onions, mushrooms and garlic until soft and translucent. About 5 minutes. Add chopped tomatoes and cook for 1 minute. Add Marsala wine to mixture and cook for another 3 minutes. Remove mixture from skillet and set aside.

Place skillet back on heat and continue to cook the Elk burger until done. Remove and set aside to cool.

Pre-heat the barbeque to high temperature.

Add the meat and rice to the onion-mushroom-tomato mixture. Add the oregeno, Worcestershire, salt and pepper and stir. Place cooled peppers next too each other on a large piece of tinfoil. Pull tinfoil around the sides of the peppers so that they are held tightly together. Stuff meat mixture into each pepper until topped off. Place a piece of Swiss Cheese on top of each filled pepper. Finish by placing the Pepper ‘top’ or ‘lid’ over Swiss Cheese.

Place peppers in tinfoil direct on BBQ. Close lid and cook for 12-15 minutes or until cheese is full melted. I also prefer to have my peppers cooked directly on the grill. You can always remove the peppers from the foil once the meat is warm and continue to cook on direct heat.

sirlion & taters

by Terry Q
(Idaho)

Beat your elk till tenderized
lay it out cut in stripes' roll in flour
add pepper, salt to taste'
roll onions and sirloin into a roll
fry in oil, till done
cut potatoes into wedges with skin left on them
put taters into a plastic bag
with oil and flour
shake it up till covered with flour
set oven at 350 degree
put taters on flat sheet
lay taters in a roll and bake till done
add flavors such as peppers and salt...
taters and sirloin tenders from Arkansas

orange elk

by Russell Ramalie
(Oviedo,Florida, U.S.A.)

This is for use with ground elk. Rinse and wash with water and then marinade elk for a couple hours to reduce that "gamey" taste.

The amount of next ingredients will be determined by the amount of ground elk. You want the dish to be proportioned and not overwhelmed by any of the added ingredients. This is an elk dish.

Cube tomatoes.
Dice onions.
Dice garlic.

Use fresh oranges,and squeeze the juice, usually it takes about 3 to 4 medium size oranges for a pound of elk. No pulp.

Mix ingredients and let sit for approx. half an hour, periodically turning the meat over. Use a non-stick baking pan or use non-stick spray on the pan. Personally, I use butter.

Place in the oven and check until desired color is achieved. Either rare, medium-rare or fully cooked whatever the preference.

If you want a crust breadcrumbs can be used, however, if you do not wish to have a crust, when the dish is in the oven turn the meat early on, it helps to prevent sticking.

I do know that some of this may be a little vague, but a lot has to do with the personal taste. I am giving the ingredients and the process. This dish should come out with a hint of orange to it. The elk should still be tasted.

Devilled Swiss Steak Deluxe

by Kate Miller
(Helena, MT)

2-3 pounds elk, venison, or other game steak

Tenderize w/ mallet or lightly w/ knife. Dredge steak in flour and pan fry in oil on skillet. Salt/pepper to taste. Pre-heat oven to 375deg.

In separate bowl combine-
1 cup sliced onion
2 beef bullion cubes
1 cup water
3 Tbls dijon mustard
1/4 cup steak sauce or worchester sauce

Pour mix over steak, cover, & bake in oven for 40min or until done. Sauce will make a nice gravy for potatoes.

Papa Mason's Elk Spaghetti Sauce

by Heather Mason
(Idaho )

This recipe includes plenty of veggies and spice, but the secret is the bacon.

2 pounds elk
1/2 pkg thick cut bacon (can also add fine chopped prociutto)
2 onions
1/2 pound celery
5 cloves garlic
1/2 pound carrots
2 red peppers
1 green pepper
2 cans tomato paste
2 cans tomato sauce
1/2 box diced tomatoes
1 pkg mushrooms
1 cup water
Worchestshire
2 tablespoons brown sugar
Cayenne pepper
Oregano
Italian seasonings
Olive oil

Start by cooking the bacon and adding the elk halfway through. Put in a bowl once browned and set aside. Use the same pan to put in onions, garlic, celery, carrots and some olive oil. Cook until onions are translucent. Add peppers and mushrooms. Add meat back in. Add all tomato products and oil. Add spices, brown sugar and Worcestershire to taste. Simmer for two hours stirring occasionally. Even better the next day.

Mongolian Venison

This recipe is from Tyler Shoberg, in an article in the West Fargo Pioneer, Jan. 11, 2012 http://www.westfargopioneer.com/event/article/id/19409/

Makes two servings

1 pound venison, cut 1/2-inch to 1 inch wide across the grain, then beat thinly with meat mallet. Cut these pieces into 1/2-inch strips.

Cornstarch (approximately 1/4 cup).

3 teaspoons canola oil.

1/2 teaspoon grated ginger.

1 tablespoon chopped garlic.

1/2 cup water.

1/2 cup soy sauce.

1/2 cup brown sugar.

1/2 teaspoon crushed red pepper flakes.

3 green onions, sliced crosswise into thirds.

Pat venison dry and dredge in cornstarch, mixing and moving around so all pieces are evenly coated. Place meat in colander and shake off excess starch.

In a deep-welled saucepan or large wok, heat half the oil over medium heat and add garlic and ginger. If the pan is hot, the pieces will begin popping and splattering all over right away. Immediately add soy sauce, water, brown sugar and pepper flakes.

Cook sauce for roughly two minutes, then transfer to a bowl. Sauce will be relatively thin at this point, but should thicken up later when reintroduced with meat.

Add remaining oil to wok and brown venison quickly (1-2 minutes). Cornstarch likely will create a crust on the bottom of the pan, but will come up after a good soak in the sink later. Pour sauce back into wok, as well as any vegetables steamed earlier on. Cook down sauce until it has reached the desired consistency.

Add green onions at the very end.

Green Chili Elk Stew

by Brenda
(Montana)

1 lb. ground or finely chopped elk roast
4 c. meat broth
14.5 oz can diced tomatoes
3 lg red potatoes,
1 carrot
1 cup frozen corn
10 oz. chopped green chilies
½ chopped onion
½ tsp. garlic
1 T. chopped cilantro
Salt & pepper to taste

Brown meat. Chop and cook potatoes and carrots then add to meat with other vegetables.

Add broth and seasonings. Simmer over heat for 1 hour.
Add more or less cilantro to taste. I like a lot.

Cooking Elk Roasts

by Kim
(Montana)

(This information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

Tenderness will be the guide for choosing either moist or dry heat cookery to cook game roasts. Less tender roasts (shoulder, leg) can be oven roasted with dry heat at low
temperatures for long periods of time or cooked with moist heat for shorter times.

Use a meat thermometer to judge the doneness of game roast. Roast game to a minimum internal temperature of 160degrees for safety.


Cooking Time for Wild Game and Roasts
at an oven temperature of 325 degrees:

3 to 5 pound roast: 25-30 minutes (medium 160 degrees, well 170 degrees internal temps)

4 to 6 pound roast: 30-35 minutes (medium 160 degrees, well 170 degrees internal temps)

(See recipes to follow)

Elk Pepperoni Recipe

Elk Pepperoni

5 lbs Elk Ground
2 tablespoon salt
.5 tablespoon sugar
6 tablespoon cayenne pepper
1.5 tablespoon sweet paprika
.75 tablespoon crushed anise seed
.5 tablespoon garlic, very finely minced
.5 cup dry red wine
4 ml cure salt
1 Tablespoon Cracked Black Pepper
.5 Tablespoons (fine ground) Black Pepper
1.5 Tablespoons Crushed Chilies

First, always make sure your prep area, and all cooking aids are clean.

Thoroughly mix all ingredients with the meat. When you think you’ve mixed enough, mix some more.

Stuff meat/spice mix in any size casings you like. I prefer the small diameter casings.
I use a Bradly Smoker. I preheat smoker to 120 degrees Fahrenheit. I loop pepperoni over 1 inch hardwood dowels positioned on the top rack. Let sit at 120 degrees Fahrenheit for an hour to dry the pepperoni casings. After 1 hour, increase temp to 160 degrees Fahrenheit. Let sit at this temp until the internal temp of the pepperoni reaches 142 degrees Fahrenheit. I use a digital meat thermometer to do this. This process takes 10 hours in my smoker.

Remove from the smoker, and place in refrigerator until cooled. Pepperoni is ready to eat, or freeze.

I vacuum seal and freeze the pepperoni in packs of 10; 8inch sticks so it’s always fresh.

Note, This makes a 5 pound batch, I’ve tripled all ingredients and made up to a 15 pound batch at one time in my smoker.

You can add a little smoke if you wish, I personally think it takes away from the flavour of the pepperoni. But that’s the great thing, you can play with the recipe and finish it to YOUR taste.

Finally, I’d say this makes a med-hot pepperoni.

Easy Crock Pot Java and Lime Spiced Elk Roast

by Jared
(Montana)

Into crock pot throw:

Approximately 1 pound elk or deer roast
4 to 5 large diced potatoes
1/2 large or one whole small onion
3 to 4 sliced, large carrots
1/2 cup of soy sauce
1/4 cup of teriyaki sauce
2 or 3 tbsp of garlic, minced
1-2 tbsp of fresh cilantro
1-2 tbsp of Italian seasoning mix
1 shot of espresso coffee or about 1/2 cup of strong coffee
1 teaspoon salt
1 1/2 teaspoon sugar
A little black pepper
¼ cup lime juice
Enough water to cover up to about half the ingredients in the crock pot

Cook for 4 hours on high, or 8 hours on low in the crock pot.
Take meat out of pot, slice and put back into pot to serve.
Serve with bread to sop up the liquid. (Trust me. You’ll want to.)

I know it sounds strange to put coffee in a roast, but it was great and the family kept filling their plate until it was gone!

Use “Comments” to let me know what you thought of it. Did you change it to improve upon it?

Canned meat

by kent ifland
(junction city, ks)

We use this mostly for deer, but works fine for Elk too. Use tougher portions of meat. Cube the meat up into about 1" cubes. Pack tightly to within 1" of the top of a pint canning jar. Add 1/4 teaspoon of powdered beef buillon and 1/4 teaspoon of canning salt. New flats should be prepped by immersing in boiling water. Remove flat from water, screw ring down snug. Put pint jars in pressure cooker and follow mfg instructions for amount of water. Process at 15# for 90 minutes.
Will keep without refrigeration. Dump a jar in with noodles for a quick elk & noodles meal. Use in stew or anywhere else you would used cubed beef.

Elk in Guiness and juniper berries with horseradish/mustard dumplings

by "Skunk" Connely
(Casper, WY)

some olive oil
couple pounds elk stew meat, cubed
3 onoins sliced
couple cloves garlic, crushed
couple tblsp flour
2 tsp mustard, dry
half dozen or so juniper berries (ripe,purple..NOT green!)
3 cups Guinnes stout (and a bottle for the cook!)
3tsp brown sugar
3 tblsp balsamic vinegar
salt/pepper
DUMPLINGS:
2 cups flour
2tsp mustard
3/4 cup shredded beef suet
2tblspn baking soda
buttermilk

1. Heat oven to 350F. In large Dutch oven, Brown meat in oil, remove. Add onions, cook till translucent, add garlic cook 1
minute.
2. Mix flour and mustard in a bowl. Add browned meat to pot, sprinkle w/ flour mixture, mix and cook 2minutes to coat everything, stirring constantly. Add crushed juniper berries, Guinness, a couple bay leaves, the sugar and vinegar. Cover and cook 2 to 21/2 hours.
3. Drink your Guinness...it's good for you!
4. Make dumplings-Mix flour, baking soda and salt/pepper to taste. Add suet, horseradish, mix well. Add enough buttermilk to make a sticky dough. Spoon onto stew, cover and cook 'till well risen, 'bout 20 minutes.
4. Open another Guinness, serve hot (stew, NOT the Guinness!) and bask in the compliments!
This is the family's all-time favorite venison and elk recipe, BUT, we're Irish as Paddy's Pig!

elk dumplings

by bridge Bjork
(Idaho)

boil elk in water till tender enough to pull apart with fork roll out your biscuit dough, slice in stripes dump in water cook another half hour, add milk, done.

All American Chili for the Slow Cooker

by Kim
(Wellness Coordinator, www.benefits.mt.gov/wellness.mcpx )

Adapted from www.cookinglight.com

Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Ingredients:

? 1½ pounds ground wild game or beef (your choice, they all work)
? 2 cups chopped onion
? 1 cup chopped green bell pepper
? 8 garlic cloves, minced
? 1 jalapeño pepper, chopped (optional, leave out for a mild chili)
? 2 tablespoons chili powder
? 2 tablespoons brown sugar
? 1 tablespoon ground cumin
? 3 tablespoons tomato paste
? 1 teaspoon dried oregano
? 1/2 teaspoon freshly ground black pepper
? 1/4 teaspoon salt
? 2 bay leaves
? 1 1/4 cups Merlot or other fruity red wine (optional)
? 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
? 2 (15-ounce) cans kidney beans, drained
? 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preparation:

In a large sauté pan, combine ground meat, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves)*, and cook for 1 minute, stirring constantly. In a large slow cooker, combine meat mixture with wine, tomatoes, and kidney beans; cover and cook on low for 6 hours or high for 4 hours.

Uncover and discard the bay leaves. Sprinkle each serving with cheddar cheese, as desired.

*Don?t have all the seasonings or short on time? Just use a low-sodium chili seasoning packet instead.

Note: Like most chilis, this version tastes even better the next day. Leftovers can be put in single-serving containers and frozen (cool completely first!), to be used for a quick lunch later, at work or at home.

Southwest Elk Roast Burritos

by Dave, Elk Hunting Tips.Net
(Garrison, MT)

On large flour tortillas spread:

1/2 cup, or so of leftover venison roast

2 or 3 tablespoons Spicy Ranch dressing (to taste preference)

1 or 2 tablespoons green or red salsa

1 or 2 teaspoons cheddar cheese (to taste preference)

Fold from both sides and turn burrito over to prevent opening.

Spread some green or red salsa over the top of the burritos, moistening exposed tortilla so it won't dry out. Sprinkle a couple of tablespoons of cheese. Garnish with sliced black olives and diced tomatoes.

Add sauteed onions inside or on top, if desired.

Bake on oven safe plates (sizzling plates work great) or a pan in oven at 350 degrees until cheese is melted and bubbling.

If desired, garnish with pico de gallo or shredded lettuce and serve with sliced ripe avocado.