Basic things to know about elk meat
Elk websites to explore
The main resource, and ordering site
Another fabulous website
related elk product information; health, etc.
back to our page for different meat-recipes
Thank you for visiting my page at Angelfire. Please come back and visit again! Soon this page will have recommendations for recipes and other information. I've just received permission to put particular information online HERE, and won't be but about a week before it's on here. In the meantime please explore the links.
Growing up and then living as an adult in the Northwest as I did, I saw plenty of Elk, especially the Roosevelt Elk with their amazing teardrop designs and massive stature. I've personally enjoyed Elk burgers and meatloaf. (It's highly recommended from my perspective.) I've been informed by one who knows that Elk Brisket is to die for; so once I figure out how that works Texas BBQ style I will let you know on our BBQ page for sure!
Elk Facts: Being the second largest members of the deer family. Bulls average from 800 to 1,000 pounds, while the cows reach and average 550 to 600 pounds. Native Americans named elk "Wapiti". The word "wapiti" means pale rump, a predominant physical characteristic in elk. Elk are efficient converters of food. Three elk cows' feed intake is the same as that of one beef cow. Every fall bulls compete for dominance through bugling, sparring, and chasing would-be competitors away. The bugling of Elk is often described as an eerie sound that begins with a high-pitched whistle and ends with low, rumbling grunts.
Here are some recipes, finally:
ELK TENDER TIPS WITH PORTOBELLO MUSHROOMS AND SOY-LEMON MARINADE Serves 4
Ingredients Directions
2 pounds Elk Tender Tips
½ cup thinly sliced scallions
2 Tbsp.s dark soy sauce, or regular soy sauce plus 1 tsp. sugar
5 Tbsp.s extra virgin olive oil
2 Tbsp.s freshly squeezed lemon juice
2 cloves garlic, minced
½ tsp. freshly ground black pepper
½ tsp. crumbled
whole dried thyme leaves
1 pound portobello mushrooms
salt and freshly ground black pepper
1 cup rich beef stock
1 cup dry white French vermouth
In a bowl, combine the Elk Tender Tips, scallions, soy sauce, 3 Tbsp.s of the olive oil, the lemon juice, garlic, pepper, and thyme. To marinate, cover and refrigerate 2 hours or longer.
Remove mushroom stems and save them for another use. Slice the caps about ½ inch thick. Heat the remaining 2 Tbsp.s olive oil in a large skillet over medium high heat. Add the mushrooms and stir well. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms are tender, about 5 minutes. Remove the mushrooms and any liquid from the pan and set aside.
Place the pan over medium high heat and add about half the Elk Tender Tips with any marinade that adheres to it. Separate the Elk Tender Tips pieces, so they don’t steam as they cook. For rare or medium-rare, brown on all sides for about 2 minutes total. Remove from the pan and keep warm. Repeat with remaining Elk Tender Tips.
Pour off any fat remaining in the skillet, leaving any browned bits of meat. Add the beef stock and vermouth to the pan and return it to medium high heat. Stir well, scraping the bottom of the pan with a wooden spoon to dislodge to browned bits, and boil until the liquid is reduced and slightly thickened. Decrease the heat to medium or medium low. Add the mushrooms and cook for a few seconds, while stirring, then add the Elk Tender Tips with any juices and cook briefly, continuing to stir, just until the meat is heated thoroughly. Serve immediately.
ELK STROGANOFF Serves 4 Ingredients Directions 2 pounds Elk Tender Tips 2 Tbsp. all-purpose flour ¾ tsp. salt 2 Tbsp. butter or margarine 2 cups sliced fresh mushrooms 2 cloves garlic, minced ¼ cup all-purpose flour 1¾ cup beef broth 3 Tbsp. sherry 2 Tbsp. tomato paste 1½-2 cups dairy sour cream hot cooked noodles or rice In large plastic food-storage bag, combine 2 Tbsp.s flour and the salt; shake to mix. Add Elk Tender Tips; shake to coat. In large skillet, melt butter over low heat. Add elk strips. Cook over medium-high heat until browned, stirring constantly. Remove meat with slotted spoon; set aside Add mushrooms, onion, and garlic to cooking liquid in skillet. Cook and stir over medium heat until onions are just tender. Stir in ¼ cup flour. Blend in stock, sherry and tomato paste. Heat until bubbly, stirring constantly. Stir in sour cream and Elk Tender Tips. Heat until just hot; do not boil. Serve over noodles. Happy eating!!! - - the anonymous' "chef" haha
