Author Topic: Cooking Elk  (Read 7944 times)

Offline Wimary

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Cooking Elk
« on: July 23, 2010, 06:42:39 PM »
Hi Everyone,
I have half an elk coming that we split with some friends, any tips on how to prepare it? Does it make good jerky?  Any advice would be greatly appreciated.
Mary

Offline OKGranny

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Re: Cooking Elk
« Reply #1 on: July 24, 2010, 12:53:59 AM »
Elk makes good anything. It's one of my very favorite meats. Roasts, burgers, jerky. Just expect to be happily surprised at how good it is.

Offline bartsdad

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Re: Cooking Elk
« Reply #2 on: July 24, 2010, 01:11:06 AM »
Elk is yummy.

It is very lean, and that is the biggest obstacle it presents.

Offline drthumbs

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Re: Cooking Elk
« Reply #3 on: July 24, 2010, 07:01:23 AM »
Elk Jerky is some of the best you'll ever have

Offline Wimary

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Re: Cooking Elk
« Reply #4 on: July 24, 2010, 10:31:49 AM »
Hey thanks for all of the great replies.  Now I am really looking forward to cooking up some great food that I have never had before.  Its always fun to try new things!

Offline Stein

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Re: Cooking Elk
« Reply #5 on: July 24, 2010, 12:42:40 PM »
Any grass fed meat will be leaner than the junk from the store.  Cook it at a lower temp for a shorter period of time, ignore what cookbooks tell you.  If you start with good meat you don't need to overcook it to kill all the contaminates from the industrial system.

If you are looking for temps or recipes, search for grass fed beef and it will be pretty close.

Offline PaCoTx

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Re: Cooking Elk
« Reply #6 on: July 24, 2010, 03:56:29 PM »
I've had quite a few freezers of elk.  It is very lean, and very easy to dry out when cooking on the grill.

Marinade it, sear it on high to keep in the juices. and then cook to medium rare on low heat.

Slow cooked stews and roasts are awesome.

Offline LetMBee

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Re: Cooking Elk
« Reply #7 on: August 04, 2010, 03:54:06 PM »
I got a fairly nice bull last year.  I like to grill the steaks, but I use an extra step.  I marinate the meat, then put the steak into a metal cakepan and place it on the grill.  I allow it to cook on the grill until it is getting close to being done.  Then remove them from the pan and place them directly on the grill long enough to put some lines on it.  It keeps the meat from drying out and getting tough.  My daughter will steal it from your plate if you turn your head.    My wife will also cut steaks into strips and use it as stur-fry with peppers and onions from the garden.  One thing as with any wild meat, it is NOT beef so don't cook it like beef or it will tend to dry out and get chewy on you.  Once you figure out how to cook it you will be money every time.  Just don't get discouraged if you have trouble initially, there is a learning curve.  It took me a while but I can get my deer and elk to cook and still be red/pink when I cut into it.  mmmmmmmmmmmm.......

You will love it.   I like elk better than deer, and I love deer.

JICase

Offline Wimary

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Re: Cooking Elk
« Reply #8 on: August 04, 2010, 07:33:02 PM »
Hi Everyone,
I called in the cutting instructions yesterday.  They asked if I wanted the ribs, I said sure!  We normally don't use the ribs from our deer but I wasn't sure so I told them yes.  Anyone else cook and eat elk or venison ribs?

From the comments I am hearing this meat sounds similar to venison for cooking, I'm really looking forward to trying some.  I will report back on how it goes.

Thanks again for all the great ideas!

Offline OKGranny

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Re: Cooking Elk
« Reply #9 on: August 05, 2010, 12:53:38 AM »
It's very similiar to cooking venison but the taste is soooooo much better. Don't get me wrong I like venison but elk is really wonderful.

Offline Wimary

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Re: Cooking Elk
« Reply #10 on: August 11, 2010, 08:32:35 PM »
Hi Everyone,

We picked up the elk today, put a few steaks on the grill tonight, one word...FANTASTIC!!!!  Thanks again for all the great cooking tips! 

Mary

Offline sdcharger

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Re: Cooking Elk
« Reply #11 on: August 12, 2010, 12:47:35 AM »
Round steaks in beer

2 lbs. of elk, venison, or even wild pig round steak
Crockpot on low
onion sliced
bottle or can of beer - dark or medium beers really shine here
garlic to taste
can of tomato sauce
1 tsp rosemary or other prefered herb

Cook it on low until tender.  Serve over noodles.  I use egg noodles.

Offline Wimary

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Re: Cooking Elk
« Reply #12 on: August 12, 2010, 09:42:53 AM »
Thanks sdcharger, sounds really good and easy too!

Offline Greywolf27

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Re: Cooking Elk
« Reply #13 on: August 12, 2010, 10:06:08 AM »
Any recipe for buffalo will suffice for elk.  I had a guy at work that took one up in Wyoming last year.  He brought be a couple butterflied steaks, sausage and ground.  The ground made a fantastic stuff bell pepper :D 

Man, now I'm getting hungry.

Offline Wimary

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Re: Cooking Elk
« Reply #14 on: August 12, 2010, 10:11:27 AM »
We did have some ground and I have a few green bell peppers that are ready to pick.  I guess I know what I'm making for dinner tonight, great idea! 

Offline joeinwv

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Re: Cooking Elk
« Reply #15 on: August 12, 2010, 11:25:20 AM »
I never had elk ribs, but like with most ribs, low heat and slow cooking is always good. I would probably wrap them very well in foil and then bake or cook on grill at 250* for about 1.5 - 2 hrs. Then unwrap and sear on the grill to finish - I am more of a dry rub guy, but with elk would probably want at least some type of mop sauce to keep them moist.


Offline Wimary

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Re: Cooking Elk
« Reply #16 on: August 12, 2010, 04:26:55 PM »
Thanks for the info Joe, I'll let you know how they come out. 

Offline monger20

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Re: Cooking Elk
« Reply #17 on: September 11, 2010, 08:44:16 PM »
Caribbean Jerk is a marinade that works well.


Offline Sweethearts Mom

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Re: Cooking Elk
« Reply #18 on: October 12, 2010, 08:36:45 PM »
My ex had a cousin who made thinly sliced lunch meat much like garlic roast beef out of elk. It was the most amazing wild game I have ever had.