Red Elk Burritos

Sorry I don't have a picture! We ate them all before I thought about it!

Red Elk Burritos
1 lb. ground elk meat
About 1/4 C. flour
About 1/4 C. shortening/lard/oil
1 large can red enchilada sauce (we like the La Victoria or Macayos brand)
2 1/2 C. of shredded cheddar cheese

Brown elk meat.  Next, we're going to act like we're making a gravy (over medium heat).  Add some shortening/lard/oil to the pan so that making a roux will be possible. Add a little flour at a time until you reach a roux consistency (you want the roux to still be very oily, not very floury). After your roux caramelizes, add the can of enchilada sauce and cheddar cheese.  Stir until thickened.  Serve in tortillas

Chicken Fried {Elk} Steak

YUM! This meal is SO GOOD! My husband is convinced that the next time we get an elk, we need to do more steaks and less ground elk BECAUSE OF THIS RECIPE! 

When it comes to cooking elk, recipes you would usually use beef for are GREAT to use! And, the Pioneer Woman is a source I trust for red meat recipes.  This is a recipe I got out of her cookbook The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.

Before I begin, the original recipe calls for cube steak.  The cookbook explains that cube steak is just extremely tenderized round steak.  Therefore, using elk back straps or other {boneless} elk steaks is perfectly acceptable.  You just need to TENDERIZE TENDERIZE TENDERIZE.  To do this I bought a meat tenderizer off of Amazon.  It's a Jaccard meat tenderizer and it was just under $20.  Can't beat that! It seems to work really great! And, meat tenderizing is the ultimate stress relief! Never felt better!  

Click here to go to the tenderizer on Amazon.

Now for the recipe.

Chicken Fried {Elk} Steak

3 lbs boneless elk steaks (such as back straps) (THOROUGHLY TENDERIZED)

1 1/2 C. milk, plus around 2 cups for gravy

2 large eggs

3 C. flour, plus about 1/3 cup for the gravy

2 tsp. seasoned salt (I used Lawry's)

3/4 tsp. paprika

1/4 tsp. cayenne pepper (or more if you want it spicier)

1 1/2 tsp. black pepper

1/2 C. oil for frying.

Combine 3 cups flour with seasoned salt, paprika, cayenne pepper, and black pepper in a bowl. 

Combine 1 1/2 cups milk and the eggs in another bowl and beat thoroughly. 

Heat oil over medium-high heat in a large frying pan or skillet (cast iron works GREAT!) until ready to fry (you can test this by tossing a little flour in and seeing if it sizzles.

Salt and pepper both sides of each steak and then dip in milk mixture followed by the flour mixture.  Dip back into milk mixture and then back into flour mixture. Place in hot oil and fry on both sides until golden brown and crispy (about 2 1/2 minutes on each side.) Repeat for remaining steaks. You CAN cook more than one at a time if your frying pan/skillet is large enough.

Now for the gravy! 

When you're finished cooking all the steaks, pour frying oil into a glass container. Measure 1/4 cup of the oil and return it back to the frying pan. Sprinkle 1/3 cup flour evenly over the oil. Use a whisk to mix the flour and oil to create a brown paste. When the paste turns golden brown it's ready for the milk. Whisk in 2 cups milk.  Let the gravy come to a slow boil.  The gravy will thicken gradually. If the gravy is too thick, add more milk.

Once your gravy is at a consistency you prefer, serve chicken fried steak over mashed potatoes and SMOTHERED in gravy! DELICIOUS!    

Easy Elk Stroganoff

This recipe is DELICIOUS! I will forewarn you though, the gamy taste of the elk does come through quite a bit in this one! 

Easy Elk Stroganoff 

(adapted from Mel's Kitchen Cafe)

1 1/2 lbs. ground elk meat (or ground beef if you prefer)

1 small onion chopped (optional)

1 tsp. minced garlic

1/2 tsp. salt

1/2 tsp. pepper

8 oz sliced mushrooms (optional--my husband hates mushrooms so I did not include them)

4 oz. cream cheese, cubed (neufchatel works great!)

2 C. beef broth

1/2 C. milk (low fat works fine)

3 Tbsp. flour

1/2 C. sour cream (low fat works fine)

1/2 tsp. onion powder

salt and pepper to taste

egg noodles or rice

Add ground elk, onions, garlic, salt, and pepper to a large skillet and brown on medium or medium-high heat.  When the meat is barely pink, add mushrooms and cook until elk meat is completely browned. 

Add cubed cream cheese to elk meat mixture and melt the cream cheese over medium heat (stirring frequently). 

In a bowl or large glass measuring cup, combine beef broth, milk, and flour with a whisk. Add broth mixture to saucepan and cook over medium-high heat. Stir occasionally until sauce thickens.

Remove skillet from burner and stir in sour cream and onion powder. Add additional salt and pepper to taste. 

Serve over egg noodles or rice.   

Broccoli Beef (sans beef)

Today I tried a recipe from Mel's Kitchen Cafe for Broccoli Beef, but I used elk instead! What else would I use?!?!?

It was DELICIOUS! Definitely a recipe I will use again for elk! I am re-posting the recipe here for your convenience! AND--as promised--a couple pictures of TEN in the new dress I made her.   

The Best Broccoli Beef

YIELD: SERVES 4-5

INGREDIENTS

Sauce:
• 1 tablespoon rice wine vinegar
• 2 tablespoons low-sodium chicken broth
• 5 tablespoons oyster sauce
• 2 tablespoons light brown sugar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
Beef and Broccoli:
• 3 tablespoons soy sauce
• 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices (Here's where you substitute elk...I used Back Straps)
• 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
• 1-inch piece fresh ginger, minced (about 1 tablespoon)
• 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
• 1 1/4 pounds broccoli, cut into bite-sized pieces
• 1/3 cup water
• 3 medium scallions, sliced 1/2-inch thick on diagonal, optional

DIRECTIONS

1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Alfredo Stromboli--made with elk meat

http://www.empireelk.com/nutrition.htm

So you've bagged your elk.  It's all been butchered.  Now what?


You roll up your sleeves and start replacing beef in MOST dishes.

Some people don't like the taste of elk.  I am NOT one of those people (obviously).

I have been cooking with elk for most of my marriage.  We rarely have beef, but I will admit that we do have beef occasionally (i.e. roast, hamburgers, etc.) There are some things that are better with beef.

So, what's so great about elk meat???  If you click on the table to the right, you will see that elk offers a high amount of protein with very little fat and calories! And (in my opinion) tastes better than ground turkey anyways.

AND...it seems like everyone is in to the whole "all natural," "free range," "organic," "no hormones" meat lately.  Let me tell you something...you can't get more organic than a wild elk. It just doesn't happen.

But...without further delay, I give you the recipe for Elk Alfredo Stromboli.

Wish the internet had a "taste" function!

For a video of the process go here!



Items I used (and love) while making this:
Bosch Universal Mixer
Flour Sack Towels
Jelly Roll Pan

Dough and Alfredo Sauce recipes adapted from Our Best Bites.

Alfredo Stromboli

Dough:
1 1/2 C. warm water (105-115 degrees F)
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 C. flour

In the bowl of your Bosch (or other stand mixer), combine water, sugar, and yeast.  Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 3 C. flour, mixing well after each cup.  Gradually add more flour if necessary until dough starts to pull away from the sides of the bowl and barely sticks to your fingers.

Transfer dough to a bowl greased with olive oil and allow to rise for 30 minutes in a warm place.

Alfredo Sauce:
2 C. milk
1/3 C (3 oz.) low-fat cream cheese
2 Tbsp. flour
1 tsp. kosher salt
1 Tbsp. butter
3 garlic cloves, minced (or 1 1/2 tsp. minced garlic)
1 C. grated Parmesan cheese

Place milk, cream cheese, flour and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn the garlic.

Then add milk mixture to the pan.  Bring to a simmer, stirring constantly.  Keep stirring and let it cook for a few more minutes until it begins to thicken.

Remove pan from heat.  Add Parmesan cheese, stir, and then cover immediately. Let stand for 10 minutes before using.

Brown 1 lb. ground elk meat. 

Once dough has finished rising, punch down and roll out into a large rectangle.  Dough should be 1/4"-1/2" thick. Cut strips in dough (like picture below).

Combine browned Elk Meat & Alfredo Sauce. Pour onto Dough. Top with mozzarella.

Braid Stromboli by folding down the top flap and then braiding as you would a french braid. (see pictures below).

When you get to the end fold the bottom strip up, and tuck the last ends of your braid under the Stromboli.

Now brush with butter, and sprinkle with garlic salt, Parmesan cheese, and parsley flakes.

Cover with a flour sack towel and allow to rise 20 minutes.

Preheat oven to 425 degrees F. Bake for 15 minutes (or until golden brown on top.)

ENJOY!