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please help! i need elk recipes and/o...

alix's picture

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i am the happy but confused recipient of some free elk meat. i don't know what kind of cut i'm going to get, and i have never cooked elk before. any ideas or advice?
thanks.

dixie_'s picture

(post #25610, reply #1 of 12)

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Alix, if you are lucky enough to get very young or tenderloin elk, just cut into medallions, dust
i lightly with seasoned flour,
pan saute and make a light sauce with wine, finish with butter to taste.

You can also flame with a little brandy before wine, butter, even better. The key here is not to overdo sauce to cover the taste of the elk. Hope you are happy recipient, I haven't had elk since 1985, but do remember it as VERY GOOD.

Elk is wonderful, just don't
b overdo
anything about it or you will lose the real taste.

Carolina's picture

(post #25610, reply #2 of 12)

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Bet is tastes just like chicken. (Sorry Dixie, I couldn't resist. Been in Cooks Talk Withdrawal Rehab too long.)

Jean_'s picture

(post #25610, reply #3 of 12)

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Elk is also wonderful grilled as you would a fine cut of beef. It's even better than venison, and you know that's a staple at our house.

Gretchen_'s picture

(post #25610, reply #4 of 12)

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If it is a tender cut be sure not to overcook or you will have
elk leather. If it is a not so tender cut, make a wonderful ragout.

Smittyroo_'s picture

(post #25610, reply #5 of 12)

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Dixie, heres a spot if you decide you want to have some again. Shamp@uslink.net

Peter_Goulding's picture

(post #25610, reply #6 of 12)

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Hi Jean,

'It's even better than venison' - please, tell us more.

Peter

dixie_'s picture

(post #25610, reply #7 of 12)

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I tried the link, but didn't get any info on elk. Would you double-check it for me please?

Smittyroo_'s picture

(post #25610, reply #8 of 12)

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Sorry Dixie, I guess the last time I used them and bookmarked the site I marked the order page..I found them again using Yahoo and putting in Shamps Meat Market...good spot for buffalo and elk meat

richie's picture

(post #25610, reply #9 of 12)

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when I was in montana I used to make elk parmeasan. pound it out and bread it, tomato sauce on top and then cheese and bake. also makes great chopmeat if you grind it with fr sage and fr garlic. tie it and braise it like a potroast, red wine and herbs. grilled with mesquite. kabobs with fr veg, slow bbq.there is no limit. dont get uptight because its elk. Its a nice meat, treat it as beef but remember its a little drier and gamey.

dixie_'s picture

(post #25610, reply #10 of 12)

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Smittyroo - Found the site, but no order page - However, I am having trouble with browser, server, cybergods or something. Will try later. As a matter of fact, cannot even get here thru Netscape. Thanks

MEAN_CHEF's picture

(post #25610, reply #11 of 12)

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I have had elk steaks cooked on a grill. It was wonderful.

Jean_'s picture

(post #25610, reply #12 of 12)

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I guess I measure everything against good beef and I found the elk meat to be closer to beef in texture than venison. We love venison, don't get me wrong, but the cut of elk that was given to us was this absolutely lovely backstrap. It was wonderful! A LOT bigger peice of meat that a venison backstrap too.