Elk recipies?

[moparguy]

Don't know if anyone remembers my post last October about Arkies and Elk, but I got lucky and collected a 6X6 with my short guy (Thompson Contender 35 Remington).



Now we've about finished off the white tail and are eating Elk. Fried steak is my first choice, but we're looking for alternatives.



Anybody have a pet recipe, something with the grill would be great.



I killed first day and did my own processing, made a lot of steak and several roast that could be streaked or turned into something else.



So, any suggestions?



Thanks,



RJR

 

[**ICEMAN**]

here's a page with links to sites about elk recipie's

http://aolsearch.aol.com/aol/search?query=elk+recipes&invocationType=spelling

 

[Okie-Go]

I would think an elk would be good eating any way it was cooked. I would be careful on the grill as it may dry out pretty quick.

 

[willyslover]

Okie... sloooooow cooking Elk on the grill is out of this world...



right Chris Surtton, it's time for a go up to Gary's run with the boys LOL [Chris goes Elk hunting every year and has been kind enough to share some of his wealth with me. ]

 

[Idaho CTD]

If you had some hamburger ground what I do is mix some southwest marinade in the meat before cooking it. There are a ton of diferent dry marinades that you can try but so far the southwest is the best in my eyes.



Marinaded steaks on the barby makes my mouth water too.



Hey Gary, think I can trade some elk meat for something at MM? I've got a freezer full of moose from last year too.

 

[willyslover]

Nathan... wait til I get moved to CdA [soon I hope] and we'll have a smoke out LOL [bbq of course, and maybe a brew or two]... get the Idaho gang in one spot again. . helll maybe we'll even invite ol Jason as he is close enough to be called neighbor...



Besides we wouldn't want to spoil those city boys with the finer things of life

 

[RHARVEY]

Go ahead Gary and corrupt me!!!!. . There is nothing eats better than an elk steak cooked over an open fire... Real high heat and short cook time.

I have had elk steak that you could cut with the side of your fork.



Rick

 

[gonehuntingagain]

grind up 10 lbs elk or deer after removing fat(if any)

grind 2 lbs of the fattest bacon you can find

combine the two and add garlic powder, some sage, and fennel seed.

Makes some awesome breakfast sausage patties, and leaves almost no grease in the pan!



Or elk steak rubbed with garlic powder and some pepper, thrown on a HOT grill... . leave the lid open or you will turn it into a piece of leather!



Damn..... now I'm hungry

 

[Speedo]

Elk

Personally I prefer moose, but they are similar. You can take

almost any cut and tenderize it, dip it in a couple of lightly beaten

eggs and then in cruched crackers, season to taste and and cook

over low heat in a covered pan. It helps to keep the meat moist.

I like to put a couple tablespoons of crushed garlic and soy sauce

in the pan with a little cooking oil and bring it up to cooking temp

before putting the meat in. If you do it this way don't use any salt

while cooking the crackers and the soy sauce will provide all the

salt that you need.



Gus

 

[moparguy]

Thanks for the replys. I pulled out a roast and put it in the bottom of the fridge last night.



I'll be trying out some new recipies, will ring the dinner bell when it's ready .



RJR

 

[willyslover]

so how was it [oooops. . guess I should read your post time LOL]... . sitting here slobbering as I think of one of my last Elk meals

 

[RHARVEY]

Hey Moparguy...



I will call my family there in Arkansas... and they will come visit...



How many are ready for a road trip to Moparguy's house??????





Rick

 

[moparguy]

So, I just checked and that thing is still very rocklike. May have to put it in water to speed up the thawing process.



As I'm sure every one knows, the best tasting elk (fish, turkey, whatever) is the first batch you fix at camp.



I've been appointed the camp cook by default. Most of the guys I camp with live on Ding-dongs and Vienna Sausage while we're at elk camp.



Last fall I marinated elk steaks that had been on the hoof less than 24 hrs. before (you know, the 6X6 that gave it up to a hand gun at 30 feet) with a coupla cans of Bud for 3 hours, tenderized with a claw hammer, breaded with flour, salt, and pepper and fried over a low fire in a big cast iron skillet till done. Rice, brown gravy, canned corn and fruit cocktail for dessert.



Pardon me for a moment, I've gotta clean the drool off the keyboard. It was GOOOOD.



Somehow it's not quite the same at home.



But there's always next year.







RJR

 

[willyslover]

First thing out ... . the liver ... ... big skillet full of onions... ahh you know the receipt ... yummmmmmmm

 

[Idaho CTD]

Originally posted by willyslover

First thing out ... . the liver ... ... big skillet full of onions... ahh you know the receipt ... yummmmmmmm

Do you know what that organ does? Must not or you wouldn't eat it . Organs just dont belong in my tummy.