North Carolina Deer & Elk Farmers Association
An association ensuring the future of whitetail deer, elk, and other cervidae farming within our state

Elk Recipes

Elk Chili — by Mark Strahm

2 pounds ground elk meat
½ onion, grated
2 teaspoons salt
1 ½ quart tomato juice
4 to 5 cans red beans
1 ½ tablespoons chili powder

Brown meat with onion. Add remaining ingredients. Simmer 1 to 1 ½ hours. Stir often to prevent sticking.

Elk Stew — by Rachelle Miller

2 ½ pounds of elk stew meat, cubed
6 carrots, sliced
6 celery stalks, sliced
3 onions, chopped
2 garlic cloves, minced
4 medium potatoes, cubed
1 pint whole tomatoes
2 ½ teaspoons salt
3 Tablespoons minute tapioca
2 slices bread, cut into fine pieces
½ teaspoon pepper
1 Tablespoon sugar

Mix all ingredients and place in covered baking dish. Bake 5 hours at 250° or 3 ½ hours at 300°. Optional: Add fresh mushrooms, to taste, during last hour of baking.

Grilled Elk Tenderloin — by Gayle Bartel

Elk tenderloin (1/2 pound per person)
2 garlic cloves, pressed
2 Tablespoons soy sauce
6 Tablespoons olive oil
1 Tablespoon seasoned salt
¼ teaspoon pepper

Rub pressed garlic over tenderloin. Combine soy sauce, olive oil, salt and pepper. Pour over tenderloin and marinate in refrigerator overnight. Wrap tenderloin in bacon, completely covering and secure with toothpicks. Bring meat to room temperature (about an hour). Sear on grill over high heat until the bacon is almost done (5-7 min). Reduce heat and cook an additional 13-15 minutes over medium. Turn meat continuously so that it cooks evenly.

Crock Pot Steak — by Ken & Deb Anderson

1 pound round elk steak or elk stew meat
2 cans of mushroom soup
½ cup milk
1 cup water
Salt and pepper to taste

Cook in crock pot on medium heat for 4 to 6 hours.

Elk Nacho Dip — by Brad Langrehr

1 pound ground elk meat
1 small onion, chopped
1 green pepper, chopped
1 can (16oz) refried beans
1 jar (8oz) picante sauce
1 envelope (1 ¼ ) taco seasoning mix
1 cup shredded cheddar cheese

Cook ground elk, onion, and pepper until meat browned; drain. Add beans, picante sauce and taco seasoning mix. Stir well. Cook until thoroughly heated. Pour into baking dish, sprinkle with cheese and bake at 400° for 5 minutes until cheese melts. Serve with tortilla chips.

Grilled Elk Steak — by Sharon Berner

4 ribeye elk steaks
6 Tablespoons melted butter or margarine
6 Tablespoons packed brown sugar
6 Tablespoons soy sauce

Marinate steaks for four hours in Lawry's fat-free lemon pepper marinade. Cook butter, brown sugar, and soy sauce, stirring constantly, until the brown sugar is dissolved and sauce bubbles. Grill each steak on one side until seared. Turn meat; brush with mixture. Continue grilling, brushing frequently with the baste until desired doneness (20 minutes).

Tator Taco Casserole — by Rachelle Miller

2 pounds ground elk meat
¼ cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can (11oz) whole kernel corn, drained
1 can (11oz) condensed fiesta nacho cheese soup, undiluted
1 package (32oz) frozen Tator Tots

Brown elk and onion. Stir in taco seasoning and water. Simmer uncovered for 5 minutes. Add corn and soup, mix well. Transfer to a greased 9x13 baking dish. Arrange tator tots in a single layer over top. Bake uncovered at 350° for 30 to 35 minutes or until tots are crispy and golden brown.

Lasagna — by Dale Wiltfong

1 pound ground elk meat
1 pound Italian sausage
5 cups spaghetti sauce
1 box (8oz) whole wheat lasagna
1 pound ricotta or cottage cheese
8 oz mozzarella cheese, shredded
¾ cup grated parmesan cheese

Preheat oven to 350°. Brown meat and sausage. In a 9x13 baking dish, spread 1 cup sauce; arrange a layer of uncooked lasagna, top with 1 1/3 cup sauce, ½ of ricotta/cottage cheese, 1/3 mozzarella, and 1/3 parmesan. Repeat. End with a layer of lasagna; pour remaining sauce over; top with remaining mozzarella and parmesan. Bake 45-55 minutes. Let stand 15 minutes.

Elk Taco Skillet — by Rachelle Miller

1 pound ground elk meat
1 can (10 ¾ oz) condensed tomato soup
1 cup salsa or picante sauce
½ cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded cheese

Brown ground elk. Add soup, salsa, water, tortillas, and half of the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining cheese.

Meat Loaf — by Ken & Deb Anderson

1 pound ground elk meat
1 can tomato sauce
1 sleeve saltine crackers, crushed
1 egg
1 small chopped onion
1 Tablespoon worcheshier sauce
Salt & Pepper to taste

Combine ingredients, form into a loaf and place in baking dish. Cook at 357° for 1 hour.

Northwest Enchiladas — by Mark Strahm

2 pounds ground elk meat
1 medium onion, chopped
2 cans (15 oz each) tomato sauce
¼ to ½ pound cheddar cheese, shredded
1 Tablespoon chili powder
Salt & pepper to taste
12 tortilla shells

Brown meat and onion in small amount of oil. Season to taste with salt and pepper. In bowl combine tomato sauce and chili powder. In a small skillet heat taco shells in oil individually and drain on paper towels. After heating 2 or 3 shells, start fill drained shells with ground meat, 2 Tablespoons tomato mixture, and cheese. Roll shell and lay loose end down in a 9x13 baking dish. When all shells are filled cover with remaining tomato mixture and top with cheese.

Bake in preheated oven at 350° for 30 minutes.

Hamburgers Hawaiian — by Lois Miller

¼ cup soy sauce
2 Tablespoons ketchup
1 Tablespoon cider vinegar
2 garlic cloves, minced
¼ teaspoon pepper

Combine in small bowl. Blend well. Set aside.

1 ½ pounds ground elk meat
1 can (8 oz) crushed pineapple, drained
¼ teaspoon pepper
7 slices bacon, partially fried

Combine. Shape into 7 patties. Wrap bacon around each patty. Place in a shallow dish. Spoon liquid mixture over patties. Cover and marinate in refrigerator 30 minutes or longer. Broil in oven or grill until desired doneness. Baste with marinade.
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