Mountain Creek Elk Ranch

  • Home
  • Elk Meat Cuts
  • Contact
You are here: Home / COOK

COOK

Cooking Elk to tender perfection

Low temperature roasting for most tender cuts

  • elk-medallion300x200TENDERLOIN
  • TOPSIRLOIN
  • BUTT
  • PRIMERIB
  • SHORTLOIN
  • STRIPLOIN
  • RIB-EYE

-Rub desired seasonings onto elk surface.

-Place roast fat side up on rack so roast doesn’t sit in juice while cooking.

-Use open roasting pan, no lid. Brown roast at high oven temperature for brief period.

-Do not add liquid.

Roast at 120o C (250° F) – 135o C (275° F).

-Use a meat thermometer to assess degree of doneness.

Do not cook beyond medium 70° C (160°F)

-Remove from oven when thermometer reads 3-10 degrees below desired doneness.

-Let stands for 20-30 minutes before carving.

Broiling, pan broil, grill, griddle frying, pan frying, char broil, Barbecue, stir fry for most tender cuts

  • ELK-MEDALLION-IN-PAN-300X200TENDERLOIN STEAK
  • STRIPLOIN STEAK
  • T BONE STEAK
  • RIB STEAK
  • TOP SIRLOIN STEAK
  • GROUND MEAT
  • BROCHETTE
  • MEDALLIONS
  • GROUND PATTIES

-Season as desired but do not salt.

-Preheat heat source.-Cook to desired doneness, very rare 55° C (130°F) to medium 70° C (160°F).

-Salt steak after cooking.

-Thinner steaks can be pan-broiled 2-3 minutes per side.

-Cook ground elk to medium well 73° C (165°F) or until brown in centre and juices run clear.

Low temperature roasting for most medium tender cuts

  • SIRLOIN TIP (KNUCKLE)
  • BACK RIB
  • INSIDE ROUND (TOP)
  • OUTSIDE ROUND (BOTTOM) FLAT
  • EYE OF ROUND
  • BAVETTE

-Brown roast at 260° C (500°F) for 30 minutes to sear for colour and flavour.

-Reduce heat to 140° C (275°F) add 250-50° ml (1-2 cups) liquid to pan.

-Cover pan or cover roast with foil.-Cook to medium rare 63° C (145°F) or no more than medium 70° C (160°F).

-Slice roast at right angles to the grain, or with thin roasts, cut diagonally across the grain.

Broiling, Barbecue, pan frying, stir frying for medium tender cuts

  • SIRLOIN TIP STEAK
  • SKIRT STEAK
  • HANGAR STEAK
  • OSSO BUCCO

-For cooking steaks marinate for 6 to 8 hours or needle to tenderize. Alternative: thinly slice partially frozen steaks across the grain and marinate 6 to 8 hours for use in stir fry /satay.

-Preheat heat source.-Cook to doneness of rare 60° C (140oF) to medium 70° C (160°F).

Braising, stewing, pot roasting for less tender cuts

  • elk-stew-300x200BRAISING STEAK
  • STEW CUBES
  • BRISKET
  • SHORT RIBS
  • CHUCK ROLL
  • SHOULDER CLOD
  • FLANK STEAK

-Season cubes/roasts as desired and brown/sear for colour and flavour.

-Add liquid to cover and cook at 120° C (250°F) to 160o C (325°F) until fork goes into meat easily. Add more liquid if necessary during the cooking period.

  • Email
  • Facebook
  • LinkedIn

Search

Mountain Creek Elk Ranch

8715 Lafrenaie, St. Leonard QC Canada H1P 2B6
1-888-422-0623
Monday - Friday : 9:00AM - 5:00PM EST
Closed Saturday and Sunday
Closed Holidays

Search

Customer Service

  • About Us
  • Contact
  • Shipping Policy
  • Satisfaction Guarantee

Our Products

  • Elk Chuck Roast
  • Elk Sirloin Roast
  • Medallions
  • Elk Ground Meat
  • Sirloin Tip Roast
  • Elk Burgers
  • Elk Tenderloin
  • ELK STRIP LOIN
Copyright© 2023 www.mountaincreekelkranch.com