Nothing is quite as beautiful as when you stalk and shoot a magnificent elk. But reminiscing on it through a melt-in-your-mouth meal is a close second.
If you are anything like us, you understand the beauty of the hunt and enjoy reaping the rewards for months afterward.
The best part of cooking a tasty wild game recipe is sharing it with your friends and family. Just imagine chowing down on succulent wild elk steaks after you lather them in rich chipotle butter. Or roasting a meaty elk chili to sip on during the cold winter season.
If you want this dream to be your reality, you first need to cook wild elk properly.
Elk is lean red meat with a low fat and cholesterol content. According to the USDA, lean elk meat is lower in fat and cholesterol ounce for ounce than boneless, skinless chicken breast while offering the same amount of protein. Because the flavor is so similar to beef, you can use elk meat in place of any recipe that calls for regular meat from a cow.
Elk’s excellent nutritional profile also happens to make it difficult to cook—a lack of fat. If you aren’t careful, you can easily overcook or dry out elk. It is easier to mess up the seer of elk meat than other beef or chicken because of its leanness. If you wish to cook elk meat properly, you will need to either use a high-heat, fast-cooking method or a low-heat, slow-cooking method.
THE SLOW COOK METHOD
Slowly cooking meats with a little liquid breaks down the tough connective fibers and fills the meat with the meal’s flavors.
For harder cuts from the shoulder, neck, rump, and shanks, such as stew cubes, chuck roast, and Osso Bucco, use cooking methods such as stewing, braising, slow cooking, and pressure cooking.
While pressure cooking is hot and rapid, the effect is slow and gentle. No matter which option you choose, let the meat cook with a slow flow.
The slow cooking method is like that of many other types of meat. While you can also use long cooking durations for large roasts and ground elk, slow cooking is highly beneficial.
You can easily create a deep woods pot roast with elk meat by seasoning it and browning it. Some of our favorite slow cook wild elk recipes include grounding the meat for chili and sloppy joes.
THE HIGH-HEAT, FAST-COOK METHOD
If you would rather opt for the high-heat, fast-cook, you can choose other meat cuts, including tenderloin and backstrap.
Because these meats contain very little natural fat, focus on not overcooking the meat. Otherwise, it will become tough and dry. For the best texture, grill your roasts and steaks from medium-rare to medium.
Thin steaks will continue to cook a little after being taken from the fire, so take them out just before they appear done.
Large roasts and ground elk also benefit from quick cooking and gradual cooking. Cook a lean roast to medium-rare or medium in a hot oven.
If you want to cook a tasty elk burger, prepare the meat as ground elk, then cook it like you would beef burgers on the grill.
Whichever method you choose to cook your wild elk, it is sure to be a success.
WILD ELK GAME RECIPES
Celebrate a successful elk hunt at West Canyon Ranch with incredible wild game elk recipes from chefs worldwide. Here are some of our favorites.
Ingredients
- 1 pound ground elk
- 2 cups chopped yellow onion
- 1 cup dry red wine
- 1 ½ cups water
- 1 tablespoon chipotle chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon salt
- 2 (14.5-ounce) can diced tomatoes, undrained
- 2 (14-ounce) cans less-sodium beef broth
- 1 (15-ounce) can red kidney beans, rinsed and drained
- ¼ cup reduced-fat sour cream
- ¼ cup (1 ounce) reduced-fat shredded cheddar cheese
- 2 tablespoons chopped green onions
Instructions
In a Dutch oven, combine the elk and two cups of onion. Cook the mix using medium-high heat until it is lightly browned and turns to a crumble. Bring the wine to a boil. Let cook for three minutes.
Then, bring 1 1/2 cups water, the chile powder, and the next six ingredients (through the beans) to a boil. Cover partially, decrease the heat to low, and cook for two hours (add more water if mixture becomes too thick).
Afterward, pour roughly 1 cup chili into each of 6 bowls, then top with 2 teaspoons sour cream. Before serving, add 2 teaspoons cheese and 1 teaspoon green onions per person.
Ingredients
- 1 pound ground elk meat
- 1 Tbsp. olive oil
- 1/2 yellow or white onion – chopped
- 1 tsp. minced garlic
- 1 cup fresh sliced mushrooms
- 2 Tbsp. flour
- 1 cup beef broth
- 1 cup heavy cream
- 1 Tbsp. Worcestershire
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 1/3 cup sour cream
- 8 oz. egg noodles
- Fresh parsley (optional)
Instructions:
Set aside the egg noodles after boiling them according to the package recommendations. Heat the olive oil in a large skillet over medium-high heat. Cook until the ground elk is done. Cook until softened, then add the finely diced onion, minced garlic, and fresh mushrooms. In the same skillet, add the flour and whisk to incorporate.
Slowly pour in the broth, stirring constantly. Stir in the heavy cream after that. Stir in the Worcestershire sauce. Once you finish, complete the mixture by seasoning to taste with salt and pepper. Reduce the heat to low. Then, cook for another five minutes.
Remove the pan from the heat. Stir in the sour cream and fried egg noodles until everything is well combined. If preferred, garnish with fresh parsley and serve right away.
Ingredients
- 1.5 pounds elk steaks, approx 4
- 1/2 cup dry red wine, I used Cabernet Sauvignon
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1/2 cup red onion, rough chopped
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
Instructions
In a gallon zip-top baggie, combine all ingredients. Knead in the marinade, then place in the fridge for 8-12 hours to marinate, kneading the marinade into the elk meat twice.
Preheat the grill to high heat, then lay the steaks on the hot grill and cook it for a couple of minutes on each side (or until the temperature hits 130-135 degrees, F). Make sure you don’t overcook the elk meat.
Once you remove the elk meat, allow your meat to sit for 5 minutes. Serve right away and have fun!
Ingredients
- 3 tablespoons canola oil
- 2 tablespoons minced onion
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 ½ pounds elk steak
Instructions:
In a mixing bowl, combine canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper. Pour the marinade over the elk steak in a large resealable plastic bag—seal the bag after coating meat with marinade and squeezing out excess air. Marinate for four hours or more in the refrigerator, rotating occasionally.
Preheat the grill to medium heat and brush the grate gently with oil. Drain and discard the marinade from the elk steak.
Five minutes per side on a preheated grill, cook steaks until they begin to firm up and are hot and slightly pink in the center. The temperature should read 140 degrees F on an instant-read thermometer put into the center (60 degrees C). Enjoy!
Ingredients
- 1 lb. ground elk meat
- 1 large garlic clove, minced
- 1 cup onion, diced small or about 1 medium
- 1⁄2 cup green pepper, diced small
- 1 1⁄2 cups dry elbow macaroni
- 1 quart diced tomato
- 1 (15 ounces) can kernel corn
- 1 (14 ounces) can black beans
- 1 – 1 1⁄2 cup shredded cheddar cheese
- 2 teaspoons chili powder
- 1 tablespoon olive oil
- Salt
- Pepper
Instructions
Combine all the listed ingredients in a Dutch oven. In a skillet with 1 tablespoon olive oil, brown the elk, onion, garlic, and green pepper until fully cooked. Drain the meat mixture and rinse it with hot water to remove any “game” flavor from the meat.
Season the mixture with pepper and salt. Then, return to the pot. Combine the tomatoes, corn, beans, cooked pasta, and chili powder in a large mixing bowl. Mix thoroughly. Then, sprinkle shredded cheese on top.
Bake the elk meat at 350°F for 35 minutes, or until the cheese melts and everything is heated.
Ingredients
- 2 pounds elk meat or other venison steaks
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Place steaks in a large Ziploc bag. In a separate bowl, whisk together the remaining ingredients: olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, onion powder, ginger, salt, and pepper. Refrigerate for 6 to 12 hours after covering with plastic wrap.
Preheat the grill to medium-high temperature. Take the steaks out of the bowl or bag and throw away the marinade. Cook the steaks for 5 to 7 minutes per side on the grill. Remove the meat from the fire when it reaches the desired doneness and serves.
Ingredients
- 1-1/2 pounds boneless elk steak
- 1/4 to 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/2 cup dry Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup water
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1-1/2 cups spaghetti sauce
- 6 slices mozzarella cheese
- Hot cooked noodles
- Minced fresh parsley (optional)
- H4: Instructions
To tenderize the beef, cut it into six pieces and pound it with a meat mallet—garlic salt and pepper to taste. In a mixing dish, combine the breadcrumbs and Parmesan cheese. In a separate bowl, whisk together eggs and water. You should flour both sides of the meat before being dipped in the egg mixture. Refrigerate for 20 minutes after pressing each side of the meat into the crumb mixture.
In a large skillet, heat the oil and brown the meat on both sides. Fill a greased 13-in. x 9-in. baking pan halfway with batter. 2 tablespoons spaghetti sauce, spooned over each slice Top with mozzarella and the rest of the spaghetti sauce. Bake it uncovered for 30 minutes at 350°F, or until the meat is cooked. Serve over noodles, with parsley on top if preferred.
Ingredients
- 2 elk venison sirloin steaks
- 1 au jus gravy packet
- 1 onion soup mix packet
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 4 tablespoons butter (½ stick)
- ⅓ cup rosé wine
Instructions
Place elk deer steaks in the bottom of a slow cooker and cut them into strips. Pour the rosé wine over the elk deer slices equally. Add garlic powder and black pepper to taste.
Pour the Au Jus packet next, followed by the Onion Soup. Combine the ingredients in the packet and pour over the strips and spices. Next, add brown sugar. Butter the top of the dish.
Cook for 6-7 hours on low, flipping strips into the mixture halfway through the cooking time if preferred. Serve the elk meat over mashed potatoes or white rice with gravy.
HUNT WILD ELK GAME AT WEST CANYON RANCH
After a guaranteed elk hunt at West Canyon Ranch, you will have a freezer full of wild elk games to cook. With plenty of raw meat, you’ll be able to eat that elk for quite some time. Start by integrating elk meat into your favorite beef meals, using the recipes above as a guide.
Remember which cuts you should cook hot and quick and which cuts are better cooked slowly and steadily, and you’ll have no troubles!
Start your journey to cooking the perfect, wild elk game recipe by booking a private elk hunt at West Canyon Ranch. Our high-fence Utah hunting ranch makes every hunt unforgettable. Each of our managed herds is not only larger, but they are also healthier and more mature.
Hunters frequently waste valuable time waiting for an elk permit but hunting at a high fence property eliminates waiting time completely. West Canyon Ranch issues hunting permits, allowing you to focus on what you do best—hunting.
One of the most popular guaranteed hunts in Utah is our guided trophy bull elk hunt. This 3-day, 3-night hunt explores our 4,000-acre ranch, stalking, spotting, and hunting elk until you have your shot.
Whether you want to spot and stalk, calling, hunting from a jeep or side by side, or ground blind hunting, book a guided elk hunt at West Canyon Ranch to experience a once-in-a-lifetime hunt. Our team can also set you up with a packaging vendor to ship meat directly to your front doorstep.
