On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
I have more v enison recipes available for download at: http
ow cook do-tweeking others recipes and subing as needed.
Crack the egg, mix it up a bit, and add the elk. Stir together.
Cut the carrot, celery, onion, and garlic into large chunks. Put them all together in a food processor, and pulse until they are in small, even pieces. (Don't let them turn into mush!).
Add the cut vegetables to the meat, and the rosemary, pepper, oil, and ketchup. Mix it all up, using your hands is the best way to ensure an even mix.
Form into a loaf and put into a loaf pan.
Bake at 350 for approximately an hour.
Prepare casings.
Grind meat and fat together through the coarse disk.
combine with remaining ingredients stuff into casings, twist off into 4\" links.
This is an assertive sausage and is best roasted or grilled.
ver medium heat. Add ground elk and cook for five minutes
edium-high heat. Add the elk strips and garlic; cook and
Cut elk steak in serving pieces.
Sprinkle lightly with flour.
Fry in hot butter, browning both sides.
Put in a baking pan.
Brown onions and mushrooms in same pan as the steak.
Add to steak in baking pan.
Combine remaining ingredients and pour over the steak.
Cover and bake at 350F degrees for 1 1/2 hours.
Meanwhile, stir together the elk meat, Italian seasoning, salt, and
ablespoons vegetable oil. Add ground elk and cook throughly until the
nd margarine (butter).
Place elk steaks on broiler pan; cot
arinade is well mixed. Place elk steak in a large resealable
Marinate elk meat in 7-Up overnight to tenderize.
Cut elk meat in 2 x 2 1/2-inch strips.
Brown in butter or margarine in a heavy saucepan.
Add beer, basil, salt and pepper.
Simmer, covered, for 30 to 45 minutes or until meat is very tender.
Stir in gravy mix.
Cook for 5 to 7 minutes longer.
Serve with rice. Yields 4 servings.
Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.
Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.
oth sides of the elk steaks.
Place elk steaks in a
inutes each side. If using elk meat pieces I only do
Combine the ground elk and pork.
Combine the
Preheat your oven to 350 degrees.
In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked. Drain the meat mixture and rinse with hot water, this helps remove any \"game\" taste your meat may have.
Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
Top with shredded cheese.
Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.
In a large Dutch oven, put vegetable oil, onion, green peppers, garlic and ground elk.
Brown until meat turns gray.
Add all seasonings except cornstarch/flour and mix well.
Add tomato juice and crushed tomatoes.
Let simmer for 45 minutes.
Add beans and simmer 15 minutes more.
Mix cornstarch with 1/4 cup water and slowly add to pot until thickened.
Put into bowls and sprinkle with shredded Monterey Jack cheese; serve with crackers. Serves 8 to 10.