Elk
Cooking Roasts and other great recipes
Because elk meat is so lean, you have to be a little more careful to avoid drying it out. Until you are familiar with the way elk cooks, it is easier to decide beforehand what sort of results you are after.
For those wishing to have their roast rare, pink or just off pink use the FAST METHOD where the meat is cooked very quickly and then left to rest to complete cooking. Top round, sirloin tip, bottom round or eye of round are the best cuts for quick cooking, being finer grained.
If you prefer your roast cooked slowly, and almost melting to pieces, then use the SLOW METHOD. This is an especially good way to cook shoulder roasts, chuck roast, or brisket also work well. Lots of flavorful gravy is the bonus from this method.
FAST METHOD - Sear all sides of the roast in a lightly oil coated frying pan. Place in a roasting pan with excess oil poured over and place the roast in a very hot oven, 450' for 10 to 14 minutes per lb. Brown the roast all over. Then rest the meat in a low temperature oven for at least 20 minutes - larger roasts will need correspondingly longer to rest until desired pinkness is reached. Use the meat thermometer beef settings for your preferred level of doneness. Rare or medium rare is best.
SLOW METHOD - Good for the tough cuts from the arm or chuck. Make several deep slits in the roast and press some liquid or some non-elk fat into the holes. This can be butter, margarine, pork drippings, etc. The extra liquid penetrates the meat as it cooks, but comes out and can easily be skimmed off the gravy. Brown the meat all over to seal, add a little liquid, and roast at 200' in covered dish for a minimum of 45 minutes per lb. plus 45 minutes. Like most slow cooked dishes, the longer and slower, the better. Baste frequently with the liquid, which can be water, beer, orange juice, wine, etc., and will produce superb flavored gravy. Shred the meat or simply apply pressure downward with your covered fist and it will spread apart. Also known as the 'machaca' method.
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SWISS ELK STEAK
2 lbs. elk round, cut 1-inch thick
6 Tablsp. flour
2 tsp. salt
1/4 tsp. pepper
4 medium onions
6 Tablsp. shortening
1/2 cup chopped celery
1 clove garlic, minced
3/4 cup chili sauce (optional)
3/4 cup water
1 cup green pepper, chopped
1 can tomato sauce
Combine flour , pepper and salt. Pound into both sides of elk round with side of plate or a mallet.
Cut into seving-size portions. Peel and slice onions.
Heat skillet. Brown onions lightly.
Remove from skillet and add shortening.
Brown elk steak on both sides.
Place elk steak in greased cake pan with celery, garlic, chili sauce, tomato sauce, green pepper and onions. Pour over steak.
Cover and bake at 350 degrees for 2 hours or untill done.
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Campers Supper
2 lb. ground elk
salt sprinkle
pepper sprinkle
1 tsp. garlic powder
1 head cabbage
3 cups carrots, peeled and shredded
4 cups potatoes, shredded
1 large onion,sliced
6 slices velveeta cheese
Pre heat oven to 350º
Season venison with salt, pepper and garlic power.
Mix well. form 6 patties.
Place each patty on one cabbage leaf on a double sheet of foil. Divide carrots, potatoes, onion and cheese slices evenly over patties and top each with another cabbage leaf.
Seal foil around each patty and bake 30-40 minutes Serving: 6
alternate meats: venison, moose, antelope, caribou.
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GRAVY ELK OR DEER STEAK
1-2 lbs. steak
1 10-oz can cream of mushroom soup
1 pkg. fried onion soup mix
1 cup water
Season steak to liking and place in roasting pan.
Mix together remaining ingredients.
Pour over top of steak. Cover and place in oven at 275 degree oven. Cook 4 hours stirring every hour.
You may need to add water at times.
This is good with potatoes added in the last hour.
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