Mmm, there’s nothing quite like the rich, savory flavor of elk to elevate your home cooking game. Whether you’re craving comforting stews, juicy burgers, or elegant roasts, this collection of hearty recipes has something for every appetite. Get ready to discover delicious new ways to enjoy this lean, flavorful meat—your next favorite meal is waiting in the list below!
Elk Steak with Garlic Herb Butter
Unbelievably delicious and surprisingly simple, this elk steak recipe will make you feel like a gourmet chef who just discovered their inner mountain person. Forget everything you thought you knew about game meat—this garlic herb butter situation is about to become your new culinary obsession. Seriously, this dish is so good it might just make your regular beef steak jealous.
Ingredients
– 2 (8-ounce) elk loin steaks, 1½ inches thick
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 4 tablespoons European-style unsalted butter, softened
– 3 garlic cloves, minced
– 1 tablespoon fresh thyme leaves, finely chopped
– 1 tablespoon fresh rosemary, minced
– 2 teaspoons fresh parsley, finely chopped
– ¼ teaspoon smoked paprika
Instructions
1. Remove elk steaks from refrigeration and let rest at room temperature for 30 minutes to ensure even cooking.
2. Pat steaks completely dry with paper towels to promote optimal searing and crust formation.
3. Rub both sides of each steak evenly with olive oil using your fingertips.
4. Season both sides generously with sea salt and freshly cracked black pepper, pressing gently to adhere.
5. Preheat a cast-iron skillet over medium-high heat until water droplets sizzle and evaporate immediately upon contact.
6. Place steaks in the hot skillet and sear undisturbed for 4 minutes to develop a deep golden-brown crust.
7. Flip steaks using tongs and cook for another 3 minutes for medium-rare doneness (internal temperature of 130°F).
8. Transfer steaks to a wire rack set over a baking sheet and let rest for 8 minutes to allow juices to redistribute.
9. While steaks rest, combine softened butter, minced garlic, thyme, rosemary, parsley, and smoked paprika in a small bowl.
10. Mix butter mixture vigorously with a fork until all ingredients are fully incorporated and fragrant.
11. Spoon equal portions of garlic herb butter over each rested steak, allowing it to melt and coat the surface.
12. Slice steaks against the grain into ½-inch thick pieces to maximize tenderness.
Kick back and prepare for flavor fireworks—the lean, robust elk pairs perfectly with that rich, aromatic butter melting into every bite. Serve these beauties over creamy polenta or alongside roasted root vegetables for a meal that’s both rustic and ridiculously elegant. The combination of tender, slightly gamey meat with the bright, herbal butter creates a texture and flavor profile that’s downright addictive.
Slow Cooker Elk Stew
Savor the moment when your slow cooker becomes a magical elk-taming cauldron, transforming this majestic game meat into the most tender, soul-warming stew that’ll make your taste buds do a happy dance while your house smells like a rustic mountain lodge. This isn’t just dinner—it’s an adventure in a bowl that practically cooks itself while you Netflix and chill.
Ingredients
– 2 pounds elk stew meat, cut into 1-inch cubes
– 3 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups beef bone broth
– 1 cup dry red wine
– 3 large carrots, peeled and cut into ½-inch rounds
– 2 Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 1 tablespoon tomato paste
– 1 teaspoon fresh thyme leaves
– 2 bay leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon arrowroot powder
– 2 tablespoons cold water
Instructions
1. Pat the elk stew meat completely dry with paper towels to ensure proper browning.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Sear elk cubes in a single layer for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer seared elk to the slow cooker insert using tongs.
5. Add diced onion to the same skillet and sauté for 5 minutes until translucent and lightly golden.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Deglaze the skillet with red wine, scraping up all the browned bits from the bottom.
8. Simmer the wine mixture for 2 minutes to reduce slightly.
9. Pour the onion-wine mixture over the elk in the slow cooker.
10. Add beef bone broth, carrot rounds, cubed potatoes, tomato paste, thyme leaves, bay leaves, kosher salt, and black pepper to the slow cooker.
11. Stir all ingredients gently to combine, ensuring the tomato paste dissolves into the liquid.
12. Cover and cook on low heat for 8 hours until the elk is fork-tender.
13. Whisk arrowroot powder with cold water in a small bowl to create a smooth slurry.
14. Stir the arrowroot slurry into the stew and cook uncovered for 15 minutes on high to thicken.
15. Remove and discard the bay leaves before serving.
That rich, velvety broth clings to every tender morsel of elk like a warm hug, while the vegetables maintain just enough texture to keep things interesting. Try serving it over creamy polenta or with crusty sourdough for maximum broth-soaking potential—this stew deserves to be the main event.
Grilled Elk Burgers with Caramelized Onions
So, you think you’ve mastered the burger game? Prepare to have your culinary world rocked by these grilled elk burgers that’ll make your regular beef patties weep with jealousy. Seriously, these aren’t your average backyard burgers—they’re lean, mean, flavor-packed masterpieces that’ll have your guests wondering when you secretly became a gourmet chef.
Ingredients
- 1 pound ground elk meat, chilled
- 2 tablespoons clarified butter
- 1 large yellow onion, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 pasture-raised egg, lightly beaten
- 1/4 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 brioche burger buns, split
- 4 slices aged white cheddar cheese
Instructions
- Heat a large cast-iron skillet over medium-low heat and add 1 tablespoon clarified butter.
- Add thinly sliced yellow onion to the skillet and cook for 25-30 minutes, stirring every 5 minutes, until onions turn deep golden brown and become sweet and jammy.
- While onions cook, combine chilled ground elk meat, Worcestershire sauce, lightly beaten pasture-raised egg, panko breadcrumbs, kosher salt, and freshly cracked black pepper in a large mixing bowl.
- Gently mix ingredients with your hands until just combined, being careful not to overwork the meat.
- Divide the mixture into 4 equal portions and form into 3/4-inch thick patties, creating a slight dimple in the center of each to prevent bulging during cooking.
- Preheat your grill to 400°F and lightly oil the grates.
- Place elk patties on the hot grill and cook for 4-5 minutes until the bottoms develop a deep brown crust and release easily from the grates.
- Flip the patties and immediately place one slice of aged white cheddar cheese on each burger.
- Continue grilling for another 4-5 minutes until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
- While burgers finish cooking, lightly toast the split brioche buns on the cooler part of the grill for 1-2 minutes until golden.
- Remove burgers from the grill and let them rest for 3 minutes to allow juices to redistribute.
- Assemble burgers by placing the rested patties on the bottom buns, topping generously with caramelized onions, and finishing with the top buns.
Oh, the glorious payoff! The lean elk meat delivers a surprisingly tender, almost buttery texture that pairs perfectly with the sweet intensity of those caramelized onions. That aged white cheddar melts into every nook and cranny, creating a flavor symphony that’ll have you questioning why you ever settled for ordinary beef. Try serving these beauties with crispy sweet potato fries and a bold craft IPA for the ultimate game-day feast that’ll make you the undisputed grill master of your social circle.
Elk Chili with Beans and Cornbread
Venture beyond your usual chili routine with this game-changing elk version that’ll make your taste buds do a happy dance—this isn’t your average ground beef situation, folks! Velvety elk meat mingles with smoky spices and tender beans beneath a golden cornbread crust that’s basically a cozy blanket for your soul. Prepare to become the hero of your next gathering with this one-pot wonder that’s equal parts rustic charm and culinary sophistication.
Ingredients
- 2 pounds ground elk meat
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons avocado oil
- 3 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef bone broth
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 2 pasture-raised eggs, lightly beaten
- 1 cup whole milk
- ¼ cup clarified butter, melted
- 2 tablespoons raw honey
Instructions
- Heat a large Dutch oven over medium-high heat and add 2 tablespoons avocado oil.
- Add 2 pounds ground elk meat and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned and crumbled.
- Transfer the elk meat to a clean plate using a slotted spoon, leaving the rendered fat in the pot.
- Add 1 large finely diced yellow onion to the hot fat and sauté for 5 minutes until translucent and fragrant.
- Stir in 4 cloves minced garlic and cook for 1 minute until aromatic but not browned.
- Sprinkle 3 tablespoons ancho chili powder, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, and 1 teaspoon dried oregano over the onions, toasting the spices for 30 seconds to release their oils.
- Return the browned elk meat to the pot and stir to coat with the spice mixture.
- Pour in 1 (28-ounce) can crushed tomatoes and 2 cups beef bone broth, scraping the bottom of the pot to incorporate any browned bits.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for 45 minutes to allow flavors to meld.
- Stir in 2 (15-ounce) cans drained and rinsed kidney beans and simmer uncovered for 15 minutes until slightly thickened.
- While the chili simmers, whisk together 1 cup stone-ground cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon fine sea salt in a medium bowl.
- In a separate bowl, combine 2 lightly beaten pasture-raised eggs, 1 cup whole milk, ¼ cup melted clarified butter, and 2 tablespoons raw honey.
- Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix to maintain a tender crumb.
- Drop large spoonfuls of the cornbread batter over the simmering chili, creating 8 evenly spaced dumplings.
- Cover the Dutch oven and cook for 20 minutes without peeking to allow the cornbread to steam and rise properly.
- Remove the lid and continue cooking for 5 minutes to lightly brown the cornbread tops.
- Let the chili rest for 10 minutes before serving to allow the cornbread to set.
Lusciously tender elk melts into the rich, smoky broth while the cornbread topping soaks up all that incredible flavor—creating the ultimate textural contrast between the hearty chili below and the fluffy, slightly sweet cornbread above. Layer this beauty in individual bowls with a dollop of cool sour cream and fresh cilantro for a presentation that’s as stunning as the flavor profile, or serve it family-style straight from the Dutch oven for maximum rustic appeal.
Pan-Seared Elk Medallions with Red Wine Sauce
Juggling gourmet ambitions with weeknight reality? This elegant yet surprisingly simple dish proves you can have restaurant-worthy flavor without the chef’s jacket. Pan-seared elk medallions draped in a luxurious red wine sauce are about to become your new dinner party flex—and yes, you can absolutely pull this off.
Ingredients
– 1 lb elk medallions, 1-inch thick
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– 2 tbsp clarified butter
– 1 shallot, finely minced
– ¾ cup dry red wine (Cabernet Sauvignon)
– 1 cup beef demi-glace
– 2 tbsp cold unsalted butter, cubed
– 1 tsp fresh thyme leaves
Instructions
1. Pat elk medallions completely dry with paper towels and season both sides evenly with sea salt and black pepper.
2. Heat clarified butter in a heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear medallions for 3 minutes per side until a deep golden-brown crust forms, resisting the urge to move them during cooking.
4. Transfer medallions to a warmed plate and tent loosely with foil, allowing them to rest for 8 minutes—this ensures juices redistribute evenly.
5. Reduce heat to medium and sauté minced shallot in the same skillet for 90 seconds until translucent and fragrant.
6. Deglaze with red wine, scraping up all the browned bits from the pan bottom with a wooden spoon.
7. Simmer wine for 4-5 minutes until reduced by half and the aroma of alcohol has dissipated.
8. Whisk in beef demi-glace and bring the sauce to a gentle bubble for 2 minutes to meld flavors.
9. Remove skillet from heat and swirl in cold butter cubes one at a time until the sauce becomes glossy and slightly thickened.
10. Stir in fresh thyme leaves and adjust seasoning if needed before spooning sauce over plated medallions.
Perfectly seared elk medallions offer a tender, almost buttery texture that contrasts beautifully with the rich, silky red wine sauce. The deep, gamey notes of the elk play wonderfully against the acidic wine reduction and aromatic thyme. For a stunning presentation, serve over creamy celery root purée with roasted rainbow carrots—your guests will never guess how effortlessly elegant this meal comes together.
Elk Meatloaf with Mushroom Gravy
Unbelievably, we’re about to transform that majestic forest-dweller into the coziest comfort food you’ll ever sink your teeth into—elk meatloaf that’ll make your taste buds do a happy dance while mushroom gravy provides the velvety backup vocals.
Ingredients
- 1 ½ pounds ground elk meat
- ¾ cup panko breadcrumbs
- ½ cup whole milk, at room temperature
- 2 pasture-raised eggs, lightly beaten
- ½ cup finely diced yellow onion
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 ½ cups beef stock
- ¼ cup heavy cream
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan with neutral oil.
- Combine panko breadcrumbs and whole milk in a large mixing bowl, allowing them to soak for 5 minutes until the milk is fully absorbed.
- Add ground elk meat, lightly beaten pasture-raised eggs, diced yellow onion, minced garlic, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and smoked paprika to the breadcrumb mixture.
- Gently mix all ingredients with your hands until just combined, being careful not to overwork the meat—this keeps the final texture tender rather than dense.
- Transfer the meat mixture to the prepared loaf pan, pressing it evenly into all corners.
- Bake at 375°F for 45-50 minutes, until the internal temperature reaches 160°F on an instant-read thermometer inserted into the center.
- While the meatloaf bakes, melt unsalted butter in a large skillet over medium-high heat.
- Add thinly sliced cremini mushrooms and sauté for 6-8 minutes until deeply browned and any released liquid has evaporated.
- Sprinkle all-purpose flour over the mushrooms and cook for 1 minute, stirring constantly to form a golden roux.
- Gradually whisk in beef stock, scraping up any browned bits from the pan bottom.
- Bring the gravy to a simmer, then reduce heat to medium-low and cook for 3-4 minutes until slightly thickened.
- Stir in heavy cream and fresh thyme leaves, simmering for 2 more minutes until the gravy coats the back of a spoon.
- Remove the meatloaf from the oven and let it rest in the pan for 10 minutes—this allows the juices to redistribute throughout the loaf.
- Carefully transfer the meatloaf to a cutting board using two spatulas for support.
- Slice the meatloaf into 1-inch thick portions and serve immediately with warm mushroom gravy ladled generously over the top.
Perfectly moist with a surprisingly delicate crumb, this elk meatloaf delivers rich, gamey notes that play beautifully against the earthy mushroom gravy. The creamy sauce seeps into every nook of the sliced meatloaf, creating a harmony of textures that’s downright addictive when served over creamy mashed potatoes or alongside roasted root vegetables.
Elk Shepherd’s Pie with Mashed Cauliflower
Craving something wildly delicious that won’t weigh you down? This elk shepherd’s pie swaps traditional mashed potatoes for creamy cauliflower, creating a cozy, protein-packed masterpiece that’s perfect for chilly evenings. Get ready to impress your taste buds with this elevated comfort food classic!
Ingredients
– 1 lb ground elk
– 1 large head cauliflower, cut into florets
– 1/2 cup heavy cream
– 4 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup beef stock
– 2 tbsp tomato paste
– 1 tsp fresh thyme leaves
– 1/2 tsp smoked paprika
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Steam cauliflower florets for 12-15 minutes until fork-tender.
3. Drain cauliflower thoroughly and transfer to a food processor.
4. Add heavy cream and clarified butter to the food processor.
5. Puree cauliflower mixture for 2-3 minutes until completely smooth.
6. Stir in Parmesan cheese and season with salt.
7. Heat a large oven-safe skillet over medium-high heat.
8. Brown ground elk for 5-7 minutes, breaking it into small crumbles.
9. Transfer cooked elk to a plate, leaving 1 tablespoon of drippings in the skillet.
10. Add diced onion, carrots, and celery to the skillet.
11. Sauté vegetables for 6-8 minutes until softened and lightly browned.
12. Stir in minced garlic and cook for 30 seconds until fragrant.
13. Add tomato paste and cook for 1 minute, stirring constantly.
14. Return browned elk to the skillet along with fresh thyme and smoked paprika.
15. Pour in beef stock and simmer for 8-10 minutes until slightly thickened.
16. Spread the mashed cauliflower evenly over the elk mixture.
17. Bake for 25-30 minutes until the topping is golden and filling is bubbly.
18. Let rest for 10 minutes before serving.
19. Garnish with chopped fresh parsley.
Every bite delivers rich, savory elk mingling with sweet roasted vegetables beneath that impossibly creamy cauliflower cloud. The smoky paprika adds depth while the Parmesan brings a subtle salty kick that elevates the entire experience. Try serving individual portions in rustic cast-iron ramekins for a charming dinner party presentation that’ll have everyone asking for seconds!
Smoked Elk Roast with Rosemary and Thyme
Venture beyond your usual Sunday roast and prepare for a flavor expedition that’ll make your taste buds do a happy dance. This smoked elk roast isn’t just dinner—it’s a culinary adventure that transforms wild game into something so tender and aromatic, even your most skeptical relatives will be begging for seconds. Who knew elegance could be so delightfully untamed?
Ingredients
- 3 lb elk roast, trimmed of silver skin
- 2 tbsp extra virgin olive oil
- 3 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 4 garlic cloves, minced
- 1 tbsp coarse sea salt
- 1 tsp freshly cracked black pepper
- 1 cup beef bone broth
- 2 tbsp unsalted butter
Instructions
- Pat the elk roast completely dry with paper towels to ensure proper seasoning adhesion and crust formation.
- Rub the entire surface of the roast with extra virgin olive oil until evenly coated.
- Combine fresh rosemary, thyme leaves, minced garlic, coarse sea salt, and freshly cracked black pepper in a small bowl.
- Massage the herb mixture thoroughly over every surface of the elk roast, pressing firmly to adhere.
- Preheat your smoker to 225°F using hickory wood chips for optimal smoke flavor penetration.
- Place the seasoned elk roast directly on the smoker grate and insert a digital meat thermometer into the thickest part.
- Smoke the roast for approximately 3 hours or until the internal temperature reaches 125°F for medium-rare doneness.
- Transfer the smoked elk roast to a roasting pan and pour beef bone broth around the base to create au jus.
- Add unsalted butter to the roasting pan and baste the roast continuously with the pan juices for 5 minutes.
- Rest the roast on a cutting board for exactly 15 minutes to allow juices to redistribute evenly throughout the meat.
- Slice the elk roast against the grain into ¼-inch thick portions using a sharp carving knife.
A symphony of textures awaits—the crust crackles with herbaceous intensity while the interior remains remarkably juicy and tender. The subtle smokiness mingles beautifully with the earthy rosemary and thyme, creating layers of flavor that unfold with each bite. Consider serving thin slices over creamy polenta or alongside roasted root vegetables to let this majestic roast truly shine.
Elk Tacos with Avocado Lime Crema
Let’s be real—most taco nights involve the same old ground beef routine, but these elk tacos are here to rescue your taste buds from culinary monotony with their game-changing flavor and velvety avocado crema.
Ingredients
– 1 lb ground elk meat
– 1 tbsp avocado oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp onion powder
– ¼ tsp cayenne pepper
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– 8 small corn tortillas
– 1 ripe Hass avocado
– ¼ cup Mexican crema
– 2 tbsp freshly squeezed lime juice
– 1 tbsp finely chopped cilantro
– ½ cup shredded red cabbage
– ¼ cup crumbled cotija cheese
– 2 tbsp pickled red onions
Instructions
1. Heat a cast-iron skillet over medium-high heat and add 1 tbsp avocado oil.
2. Place 1 lb ground elk meat in the hot skillet, breaking it apart with a wooden spoon.
3. Cook the elk for 5-7 minutes until no pink remains, stirring occasionally.
4. Sprinkle 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, 1 tsp fine sea salt, and ½ tsp freshly cracked black pepper over the meat.
5. Stir the seasoning into the elk and cook for 1 additional minute to bloom the spices.
6. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. In a medium bowl, mash 1 ripe Hass avocado with a fork until smooth.
8. Whisk in ¼ cup Mexican crema, 2 tbsp freshly squeezed lime juice, and 1 tbsp finely chopped cilantro until fully combined.
9. Assemble tacos by placing 2 tbsp seasoned elk meat in the center of each warmed tortilla.
10. Top each taco with 1 tbsp shredded red cabbage, 1 tsp crumbled cotija cheese, and ½ tbsp pickled red onions.
11. Drizzle 1 tbsp avocado lime crema over each assembled taco. Every bite delivers a textural symphony—the lean elk’s earthy richness plays against the cool, tangy crema, while the crunchy cabbage and briny onions add bright counterpoints. Elevate your presentation by serving them on a rustic wooden board with extra lime wedges for squeezing, turning Tuesday dinner into an instant fiesta.
Elk Stir-Fry with Vegetables and Soy Glaze
Forget everything you thought you knew about stir-fry—this elk version is about to become your new weeknight obsession, bringing wild game elegance to your dinner table with a soy glaze that’ll make your taste buds do a happy dance. Featuring tender, lean elk strips and a vibrant veggie medley, it’s a dish that’s as nutritious as it is delicious, proving that gourmet meals don’t have to be complicated. Trust me, your skillet has never been this excited.
Ingredients
- 1 lb elk loin, sliced into ¼-inch strips against the grain
- 2 tbsp clarified butter
- 1 cup shiitake mushrooms, thinly sliced
- 1 red bell pepper, julienned
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 2 tbsp grapeseed oil
- 2 scallions, thinly sliced for garnish
- 1 tbsp toasted sesame seeds
Instructions
- Pat the elk strips dry with paper towels to ensure a proper sear.
- Season the elk strips evenly with kosher salt and freshly ground black pepper.
- Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately.
- Add grapeseed oil to the hot wok, swirling to coat the surface evenly.
- Sear the elk strips in a single layer for 90 seconds per side until a golden-brown crust forms.
- Transfer the elk to a clean plate to rest, which allows the juices to redistribute for maximum tenderness.
- Reduce the heat to medium-high and add clarified butter to the same wok.
- Sauté the shiitake mushrooms for 3–4 minutes until they release their moisture and develop a deep brown color.
- Add the julienned red bell pepper and snap peas, stir-frying for 2 minutes until crisp-tender.
- Incorporate the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid bitterness.
- Whisk together the low-sodium soy sauce, rice vinegar, honey, and toasted sesame oil in a small bowl.
- Pour the soy glaze mixture into the wok, stirring constantly to coat the vegetables evenly.
- Return the rested elk strips to the wok, tossing gently to combine and heat through for 1 minute.
- Garnish with thinly sliced scallions and toasted sesame seeds just before serving. Get ready for a symphony of textures—the elk stays remarkably tender against the crisp vegetables, while the glossy soy glaze adds a savory-sweet punch that’s downright addictive. Serve it over steamed jasmine rice or, for a low-carb twist, spiralized zucchini noodles to soak up every last drop of that incredible sauce.
Elk Sausage and Peppers Skillet
Darlings, if your taste buds are tired of the same old sausage routine, prepare for a wild ride that’ll make your skillet the most exciting place in the kitchen. This isn’t your grandmother’s sausage and peppers—this is an adventure on a plate where rugged elk sausage brings its A-game to dance with sweet, blistered peppers in a symphony of flavor that’ll have you questioning every bland meal you’ve ever tolerated.
Ingredients
- 1 pound elk sausage, sliced into ½-inch rounds
- 2 large red bell peppers, julienned
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- ¼ cup dry white wine
- 1 tablespoon fresh thyme leaves
- Sea salt flakes, for finishing
Instructions
- Heat a 12-inch cast iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
- Add extra virgin olive oil and swirl to coat the skillet’s surface evenly.
- Arrange elk sausage rounds in a single layer, cooking for 3-4 minutes until deeply browned and caramelized on one side.
- Flip each sausage round using tongs and cook for another 3 minutes until the second side develops a rich, golden-brown crust.
- Transfer the seared elk sausage to a clean plate, preserving the rendered fat in the skillet.
- Add julienned red bell peppers and thinly sliced yellow onion to the hot skillet, spreading them in an even layer.
- Sauté the vegetables for 6-8 minutes, stirring occasionally, until the onions become translucent and the peppers develop slight char marks.
- Sprinkle minced garlic over the vegetable mixture and cook for 45 seconds until fragrant but not browned.
- Add smoked paprika and crushed red pepper flakes, stirring constantly for 30 seconds to toast the spices.
- Deglaze the skillet with dry white wine, scraping any browned bits from the bottom with a wooden spoon.
- Return the seared elk sausage to the skillet, nestling it among the peppers and onions.
- Reduce heat to medium-low, cover the skillet, and simmer for 8-10 minutes until the peppers are tender-crisp and the flavors have melded.
- Remove from heat and sprinkle fresh thyme leaves over the mixture, gently folding to incorporate.
- Finish with a generous pinch of sea salt flakes just before serving.
Prepare to be amazed by how the lean, gamey richness of elk sausage plays against the sweet, caramelized peppers and onions. The texture contrast between the firm sausage and tender vegetables creates a satisfying mouthfeel that’s anything but ordinary. For a next-level experience, serve this over creamy polenta or stuff it into crusty baguettes for the most sophisticated sausage sandwich you’ll ever encounter.
Elk Bolognese Pasta with Fresh Basil
Savor this moment, because we’re about to elevate your pasta game from ‘meh’ to magnificent with an elk Bolognese that’ll make your taste buds do a happy dance. Who needs ground beef when you can have this lean, flavorful superstar turning your Tuesday dinner into a culinary adventure? Get ready to impress everyone at your table—including yourself!
Ingredients
– 1 lb ground elk meat
– 2 tbsp extra virgin olive oil
– 1 cup finely diced yellow onion
– ½ cup finely diced carrot
– ½ cup finely diced celery
– 3 cloves garlic, minced
– 1 cup dry red wine (such as Chianti)
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– ½ cup whole milk
– 1 lb dried pappardelle pasta
– ¼ cup fresh basil leaves, chiffonaded
– Kosher salt and freshly ground black pepper
– Parmigiano-Reggiano cheese, for serving
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb ground elk meat and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and crumbled.
3. Transfer the browned elk to a plate using a slotted spoon, leaving the rendered fat in the pot.
4. Add 1 cup finely diced yellow onion, ½ cup finely diced carrot, and ½ cup finely diced celery to the pot, cooking for 8-10 minutes until softened and lightly caramelized.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Return the elk meat to the pot and pour in 1 cup dry red wine, scraping up any browned bits from the bottom.
7. Simmer the wine for 4-5 minutes until reduced by half.
8. Add the hand-crushed San Marzano tomatoes and ½ cup whole milk, stirring to combine.
9. Reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally.
10. Meanwhile, bring a large pot of heavily salted water to a rolling boil.
11. Cook 1 lb dried pappardelle pasta according to package directions until al dente, about 8-10 minutes.
12. Drain the pasta, reserving ½ cup of pasta water.
13. Season the Bolognese sauce with kosher salt and freshly ground black pepper to your preference.
14. Toss the cooked pappardelle with the Bolognese sauce and reserved pasta water until well coated.
15. Fold in ¼ cup chiffonaded fresh basil leaves just before serving.
16. Serve immediately with freshly grated Parmigiano-Reggiano cheese.
Creamy yet robust, this elk Bolognese clings to every wide ribbon of pappardelle like it was meant to be. The subtle gaminess of the elk plays beautifully against the bright acidity of the tomatoes and the fresh herbal notes from the basil. Consider serving it family-style in a large rustic bowl with extra basil scattered over the top for that Instagram-worthy finish.
Elk Kabobs with Pineapple and Bell Peppers
Brace yourselves, carnivorous comrades, because we’re about to elevate your grilling game from ‘meh’ to magnificent with a protein that’s basically the wilderness’s gift to your taste buds. Forget everything you thought you knew about kabobs—this wild twist will have your backyard barbecue guests questioning their life choices in the best way possible.
Ingredients
- 1.5 lbs elk sirloin, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (1-inch pieces)
- 2 large bell peppers (1 red, 1 yellow), seeded and cut into 1-inch squares
- 3 tbsp extra virgin olive oil
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp sea salt
- 8 (12-inch) metal skewers
Instructions
- Combine 3 tbsp extra virgin olive oil, 2 tbsp Worcestershire sauce, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp freshly cracked black pepper, and 1/2 tsp sea salt in a large glass bowl.
- Add 1.5 lbs cubed elk sirloin to the marinade, ensuring each piece is thoroughly coated.
- Cover the bowl with plastic wrap and refrigerate for exactly 2 hours—this marinating time tenderizes the lean elk meat while developing complex flavor layers.
- Preheat your grill to medium-high heat (400°F) while threading marinated elk cubes onto 8 metal skewers, alternating with 2 cups pineapple chunks and bell pepper squares.
- Place assembled kabobs directly onto the preheated grill grates, arranging them in a single layer without crowding.
- Grill for 4 minutes, then rotate kabobs 90 degrees using tongs to create attractive cross-hatch grill marks.
- Continue grilling for another 4 minutes before flipping kabobs to cook the opposite side.
- Cook the second side for 6-8 minutes, until the elk reaches an internal temperature of 135°F for medium-rare—use an instant-read thermometer inserted into the thickest meat cube for accuracy.
- Transfer grilled kabobs to a clean platter and let rest for 5 minutes—this allows the juices to redistribute throughout the meat rather than pooling on your cutting board.
Finally, prepare for flavor fireworks as the sweet caramelized pineapple mingles with the earthy elk and charred peppers. The contrast between the tender, game-infused meat and the juicy fruit creates a symphony in every bite that’ll make you wonder why you ever settled for boring beef. Serve these beauties over cilantro-lime rice or alongside a crisp arugula salad for a meal that screams ‘culinary adventure’ without requiring a passport.
Elk and Wild Rice Stuffed Peppers
Ready to stuff your face with something spectacular? These elk and wild rice stuffed peppers are about to become your new culinary obsession, combining wild game sophistication with the cozy comfort of a perfectly roasted pepper vessel. Seriously, your taste buds won’t know what hit ’em—in the best way possible.
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 1 lb ground elk meat
– 1 cup wild rice, rinsed
– 2 cups rich chicken stock
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp clarified butter
– 1 cup sharp white cheddar cheese, freshly grated
– 1/2 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp freshly cracked black pepper
– 1/4 cup fresh parsley, finely chopped
– Kosher salt
Instructions
1. Preheat your oven to 375°F and arrange the pepper halves cut-side up in a 9×13-inch baking dish.
2. Bring the chicken stock to a rolling boil in a medium saucepan, then stir in the rinsed wild rice.
3. Reduce heat to low, cover the saucepan, and simmer the wild rice for 45 minutes until tender and grains have split open.
4. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
5. Sauté the diced yellow onion for 4-5 minutes until translucent and edges begin to caramelize.
6. Add the minced garlic and cook for 60 seconds until fragrant but not browned.
7. Crumble the ground elk meat into the skillet and cook for 6-8 minutes, breaking it up with a spatula until no pink remains.
8. Stir in the cooked wild rice, smoked paprika, and freshly cracked black pepper until fully incorporated.
9. Remove the skillet from heat and fold in the heavy cream, half of the grated sharp white cheddar cheese, and fresh parsley.
10. Season the filling mixture with kosher salt until perfectly balanced—start with 1 tsp and adjust as needed.
11. Divide the elk and wild rice mixture evenly among the pepper halves, packing it gently but not too tightly.
12. Sprinkle the remaining sharp white cheddar cheese over the stuffed peppers.
13. Pour 1/4 cup water into the bottom of the baking dish around the peppers to create steam.
14. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
15. Remove the foil and continue baking for another 10-12 minutes until the cheese is bubbly and lightly golden.
16. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
Keep these beauties front and center at your next dinner party—the wild rice provides delightful chew against the tender elk, while the roasted peppers add sweet smokiness that’ll have everyone begging for the recipe. Drizzle with a little truffle oil if you’re feeling fancy, or serve alongside a crisp arugula salad for the perfect textural contrast.
Elk Pot Roast with Root Vegetables
Zesty doesn’t even begin to describe this majestic elk pot roast that transforms your kitchen into a cozy mountain lodge without the pesky bear encounters. This isn’t just dinner—it’s a flavor expedition where tender elk meets earthy root vegetables in a slow-cooked symphony that’ll make your taste buds do a happy dance.
Ingredients
- 3 lb elk shoulder roast, trimmed of silver skin
- 2 tbsp clarified butter
- 1 large yellow onion, medium dice
- 4 garlic cloves, thinly sliced
- 2 cups rich beef stock
- 1 cup dry red wine
- 2 tbsp tomato paste
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 lb baby potatoes, halved
- 3 large carrots, cut into 2-inch batons
- 2 parsnips, cut into 2-inch batons
- 1 tbsp Worcestershire sauce
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat your oven to 325°F and position rack in lower third.
- Pat the elk roast completely dry with paper towels and season aggressively on all sides with kosher salt and freshly cracked black pepper.
- Heat clarified butter in a large Dutch oven over medium-high heat until shimmering but not smoking.
- Sear the elk roast for 4-5 minutes per side until deeply browned, developing a proper crust—this builds flavor foundation you can’t skip.
- Transfer the seared roast to a plate, leaving rendered fat in the pot.
- Add diced onion to the hot fat and sauté for 3 minutes until translucent but not browned.
- Add sliced garlic and cook for 45 seconds until fragrant—watch closely as garlic burns easily.
- Stir in tomato paste and cook for 1 minute to caramelize and deepen its flavor.
- Deglaze with red wine, scraping all the browned bits from the bottom—those are flavor gold!
- Simmer for 2 minutes to reduce wine by half and cook off alcohol harshness.
- Pour in beef stock and Worcestershire sauce, then return the elk roast to the pot.
- Tuck rosemary, thyme, and bay leaves around the roast—tie herbs with kitchen twine first for easy removal later.
- Bring liquid to a bare simmer, then cover tightly and transfer to preheated oven.
- Braise for 2 hours undisturbed—no peeking! This maintains steady temperature.
- Remove from oven and arrange potatoes, carrots, and parsnips around the roast, submerging them in the braising liquid.
- Return to oven and continue braising for 1 more hour until vegetables are fork-tender and meat shreds easily with a fork.
- Remove herb bundle and bay leaves, then let roast rest in the pot for 15 minutes before slicing—this allows juices to redistribute.
Remarkably tender elk practically melts into the rich, wine-kissed gravy while the root vegetables soak up every bit of that savory goodness. Serve this beauty over creamy polenta or with crusty bread to sop up the incredible jus—either way, prepare for compliments that’ll make you blush harder than the wine reduction.
Elk Jerky with Maple and Black Pepper
Gather ’round, jerky enthusiasts, because we’re about to elevate your snack game from sad desk lunch to wilderness royalty with this elk jerky that packs more personality than a reality TV star. Get ready for a flavor adventure that’ll make beef jerky look like amateur hour.
Ingredients
- 2 lbs elk loin, trimmed of all silver skin and connective tissue
- ¾ cup pure maple syrup
- ¼ cup tamari sauce
- 2 tbsp freshly cracked black peppercorns
- 1 tsp smoked sea salt
- 1 tsp garlic powder
- ½ tsp cayenne pepper
Instructions
- Place the trimmed elk loin in the freezer for exactly 45 minutes until firm but not frozen solid.
- Slice the partially frozen elk against the grain into ¼-inch thick strips using a sharp chef’s knife. Tip: Partially freezing the meat makes slicing uniformly thin strips significantly easier and safer.
- Combine the pure maple syrup, tamari sauce, freshly cracked black peppercorns, smoked sea salt, garlic powder, and cayenne pepper in a large glass bowl.
- Add the elk strips to the marinade, ensuring each piece is fully coated.
- Cover the bowl with plastic wrap and refrigerate for exactly 8 hours, flipping the meat once halfway through.
- Arrange the marinated elk strips in a single layer on dehydrator trays, ensuring no pieces are touching.
- Set your dehydrator to 165°F and dehydrate for 4-6 hours. Tip: Check for doneness by bending a piece—it should crack but not break completely, indicating perfect moisture retention.
- Rotate the trays every 2 hours to ensure even drying throughout the process.
- Remove the jerky from the dehydrator when it reaches your desired texture. Tip: For longer storage, continue dehydrating until the jerky snaps when bent.
- Allow the jerky to cool completely on wire racks before storing.
Marvel at your creation—this jerky delivers an addictive chew with that satisfying resistance that makes you work for each flavorful bite. The maple caramelizes into subtle sweetness that plays beautifully against the bold black pepper kick, creating a sophisticated sweet-heat profile that’s downright irresistible. Try crumbling it over a wild greens salad or pairing it with sharp aged cheddar for an unexpected gourmet snack experience.
Elk Meatballs in Marinara Sauce
Prepare to elevate your meatball game beyond the bovine basics with this wild twist on an Italian classic. Picture this: tender, savory elk meatballs swimming in a vibrant marinara sauce that’ll make your taste buds do a happy dance—because sometimes dinner deserves a little adventure!
Ingredients
- 1 pound ground elk meat
- 1 large pasture-raised egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- 24 ounces high-quality crushed tomatoes
- 1 tablespoon unsalted butter
- 6 fresh basil leaves, torn
Instructions
- In a small bowl, combine panko breadcrumbs and whole milk, allowing them to soak for 5 minutes until the breadcrumbs soften completely.
- In a large mixing bowl, gently combine ground elk meat, soaked breadcrumb mixture, lightly beaten pasture-raised egg, minced garlic, grated Parmigiano-Reggiano, chopped flat-leaf parsley, kosher salt, black pepper, and crushed red pepper flakes using your hands—mix just until incorporated to avoid tough meatballs.
- Portion the meat mixture into 1.5-inch balls using a cookie scoop or damp hands, placing them on a parchment-lined baking sheet.
- Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.
- Working in batches to avoid crowding, brown the meatballs for 2-3 minutes per side until golden brown crust forms, transferring them to a clean plate as they finish.
- Reduce heat to medium and pour crushed tomatoes into the same Dutch oven, scraping up any browned bits from the bottom with a wooden spoon.
- Return all meatballs to the pot, submerging them in the tomato sauce, then bring to a gentle simmer.
- Cover and cook for 25 minutes at a maintained simmer, stirring occasionally—the internal temperature should reach 160°F when checked with an instant-read thermometer.
- Remove from heat and stir in unsalted butter and torn basil leaves until the butter emulsifies into the sauce.
That final butter swirl creates a luxurious, velvety sauce that clings beautifully to each meatball. The elk delivers a remarkably tender, slightly sweet counterpoint to the bright, herbaceous marinara—serve these over creamy polenta or tucked into crusty bread for a truly memorable meal that proves game meat can be downright approachable.
Elk Breakfast Sausage Patties
Gather ’round, breakfast rebels! If you think morning sausage needs to be a boring, greasy affair, prepare for your taste buds to do a happy dance. These elk breakfast patties are about to become the rockstars of your brunch table—lean, flavorful, and packed with enough protein to power through even the Monday-est of Mondays.
Ingredients
- 1 pound ground elk meat, chilled
- 1 tablespoon pure maple syrup
- 2 teaspoons kosher salt
- 1 ½ teaspoons freshly cracked black pepper
- 1 teaspoon dried sage, finely crumbled
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons clarified butter
Instructions
- Combine the chilled ground elk meat, pure maple syrup, kosher salt, freshly cracked black pepper, dried sage, crushed red pepper flakes, and freshly grated nutmeg in a large stainless steel bowl.
- Mix the ingredients using a folding motion with your hands until just incorporated, about 45 seconds—overmixing creates a dense texture.
- Divide the mixture into 8 equal portions using a digital kitchen scale for consistent patty size.
- Shape each portion into ½-inch thick patties, pressing a shallow dimple into the center of each to prevent doming during cooking.
- Heat a cast-iron skillet over medium heat for 3 minutes until a water droplet sizzles upon contact.
- Add clarified butter to the skillet, swirling to coat the surface evenly.
- Arrange patties in a single layer, leaving 1 inch between each for proper air circulation.
- Cook for 4 minutes until the edges appear opaque and the bottoms develop a deep golden-brown crust.
- Flip each patty using a thin-edged metal spatula to preserve the seared surface.
- Continue cooking for another 3-4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
- Transfer the cooked patties to a wire rack set over a baking sheet to prevent steaming and maintain crispness.
- Let the patties rest for 3 minutes before serving to allow juices to redistribute evenly.
Perfectly seared with a subtle sweetness from the maple, these patties offer a satisfying coarse texture that holds up beautifully against runny egg yolks. Try crumbling them over sweet potato hash or tucking them into flaky biscuit sandwiches—they bring sophisticated wild game flavor to even the simplest breakfast setups.
Elk Ragu over Creamy Polenta
Elk ragu over creamy polenta is what happens when rustic comfort food decides to dress up for dinner—think flannel shirt meets silk tie, but infinitely more delicious and far less confusing. This hearty, sophisticated dish transforms wild game into something so tender and flavorful, even your most skeptical relatives will be begging for seconds. It’s the culinary equivalent of a warm hug from a lumberjack who moonlights as a Michelin-starred chef.
Ingredients
- 1.5 pounds elk shoulder, cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 3 celery stalks, finely diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 2 cups crushed San Marzano tomatoes
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup coarse-ground polenta
- 4 cups whole milk
- 1 cup freshly grated Parmigiano-Reggiano
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
Instructions
- Season 1.5 pounds of cubed elk shoulder generously with kosher salt and freshly ground black pepper.
- Heat 2 tablespoons of extra-virgin olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- Sear the elk cubes in a single layer, turning to achieve deep browning on all sides, approximately 8-10 minutes total.
- Transfer the seared elk to a plate, reserving any rendered fat in the pot.
- Add the finely diced yellow onion, carrots, and celery to the pot, sautéing until softened and lightly caramelized, about 8 minutes.
- Stir in 4 minced garlic cloves and cook until fragrant, approximately 1 minute.
- Deglaze the pot with 1 cup of dry red wine, scraping up all the browned bits from the bottom.
- Simmer the wine until reduced by half, about 5 minutes.
- Return the seared elk and any accumulated juices to the pot.
- Add 2 cups of crushed San Marzano tomatoes, 2 cups of beef stock, 2 rosemary sprigs, 2 thyme sprigs, and 1 bay leaf.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover partially.
- Cook for 2.5-3 hours, stirring occasionally, until the elk is fork-tender and the sauce has thickened.
- While the ragu simmers, prepare the polenta by bringing 4 cups of whole milk to a gentle simmer in a heavy saucepan.
- Slowly whisk in 1 cup of coarse-ground polenta in a steady stream to prevent clumping.
- Reduce heat to low and cook, stirring frequently with a wooden spoon, for 25-30 minutes until creamy and tender.
- Remove the polenta from heat and stir in 1 cup of freshly grated Parmigiano-Reggiano and 4 tablespoons of unsalted butter until fully incorporated.
- Season the finished polenta with kosher salt to taste.
- Discard the herb sprigs and bay leaf from the finished ragu.
- Shred any large pieces of elk with two forks for optimal texture.
Perfectly balanced between rustic and refined, this dish delivers tender shreds of elk swimming in a rich, wine-kissed sauce that clings beautifully to the creamy polenta. The polenta provides a luxurious, velvety base that contrasts wonderfully with the ragu’s hearty texture. For an extra touch of elegance, garnish with fresh thyme leaves and an additional sprinkle of Parmigiano-Reggiano just before serving.
Elk and Mushroom Stroganoff
Kick your comfort food game up a notch with this wild twist on a classic! We’re trading boring beef for majestic elk in a stroganoff that’ll make your taste buds do a happy dance. Get ready to impress your dinner guests (and yourself) with this sophisticated yet surprisingly approachable dish.
Ingredients
- 1 lb elk sirloin, cut into ½-inch strips
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, sliced ¼-inch thick
- 2 tbsp tomato paste
- 1 cup dry white wine
- 2 cups beef stock
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 12 oz wide egg noodles
- 2 tbsp fresh parsley, chopped
- Kosher salt and freshly ground black pepper
Instructions
- Season elk strips generously with kosher salt and freshly ground black pepper.
- Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Sear elk in batches for 90 seconds per side until deeply browned, transferring to a plate.
- Add diced onion to the pot and cook for 4 minutes until translucent.
- Stir in minced garlic and cook for 60 seconds until fragrant.
- Add sliced cremini mushrooms and cook for 6 minutes until golden brown and moisture has evaporated.
- Stir in tomato paste and cook for 2 minutes until it darkens in color.
- Deglaze with dry white wine, scraping up any browned bits from the bottom of the pot.
- Simmer wine for 3 minutes until reduced by half.
- Pour in beef stock and bring to a gentle simmer.
- Return seared elk and any accumulated juices to the pot.
- Simmer uncovered for 15 minutes until sauce has thickened slightly.
- Meanwhile, cook wide egg noodles in salted boiling water for 8 minutes until al dente.
- Remove stroganoff from heat and stir in sour cream, Dijon mustard, and Worcestershire sauce.
- Drain cooked noodles and divide among serving bowls.
- Ladle elk stroganoff over noodles and garnish with fresh chopped parsley.
Heavenly doesn’t even begin to describe the tender elk strips swimming in that luxuriously creamy sauce. The mushrooms add an earthy depth that plays beautifully against the slight gaminess of the elk. Serve this beauty in shallow bowls with crusty bread for maximum sauce-sopping potential—trust me, you’ll want every last drop.
Summary
Unleash the rich, gamey flavors of elk with these 20 savory recipes perfect for any hearty meal. From comforting stews to elegant roasts, there’s something here for every home cook. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow cooking enthusiasts!
