Cooking elk is not as hard as you might imagine. Below is an elk dish that is both elegant and easy. A lovely meal to serve to family and guests.
- 1/2 c. onion, chopped
- 1/2 c. broccoli, or celery, chopped
- 1/4 c. butter or margarine
- 1 1/2 lbs. cubed (or sliced) elk
- 1 clove garlic, minced
- 2 TBSP. flour
- 2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1 lb. fresh mushrooms, sliced (or 8 oz. canned, drained)
- 1 can undiluted cream of chicken soup (or mushroom)
- 1 c. sour cream
- fresh parsley, chives, or dill (Mom usually used dill)
- Sauté onion and celery in melted butter in a frying pan, until soft but not brown.
- Stir in elk cubes, garlic flour, salt, pepper, paprika, and mushrooms. Sauté mixture for 5 minutes.
- Add soup. Simmer uncovered for 20 minutes. Thin with water as desired.
- Cover and simmer about 1 hour or until meat is tender. Stir in sour cream and sprinkle with desired herb(s). Heat through.
Serve over egg noodles, rice, toast, or potatoes.
Lemon-Herbed Elk Filet and Vegetables
This meal is quick and easy! Your family will love this delicious alternative to beef. Seasoning with lemon and thyme turns mixed vegetables and grilled elk steak into a contemporary, convenient choice that satisfies every time.
Total prep time 30 minutes!
- 4–4 oz. Elk Filets
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
- 1 package (1 lb. ) frozen vegetable mixture (broccoli, cauliflower and carrots)
- 2 cloves garlic,minced
- 2 teaspoons grated lemon peel
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
In small bowl, combine seasoning ingredients; mix well. Remove 1 tablespoon seasoning; press evenly into both sides of venison filets.
Stir butter, lemon juice and 1/4 teaspoon salt into remaining seasoning in bowl; set aside.
Place filets on grill over medium coals. Grill, uncovered, 2–3 minutes per side turning once. Since elk is naturally low in fat, it is best not to overcook as it tends to dry out.
Meanwhile, prepare vegetables according to package directions. Combine vegetables and reserved butter mixture; toss to coat.
Carve filets crosswise into thick slices; season with salt as desired. Serve with vegetables.
Makes 4 servings.