ELK RECIPES

Some C4C Favorite Elk Recipes

_______________________________________________________

Elk Steak Fingers

•   4 lbs. of elk round steak
•   8 bouIllon cubes dissolved in 3 cups hot water
•   OR 6 cups strong beef stock reduced by boiling tfor 1 hour to 3 cups
•   6 peppercorns & 3 whole cloves
•   1/2 tsp. dried thyme or 1 tsp. fresh thyme
•   1 bay leaf
•   1/2 tsp. celery seed
•   2 eggs
•   Mixture of 1/2 cup white flour,
•   1/2 cup wheat flour, 1 teas. paprika, 1 tsp. garlic powder
•   1 1/2 tsp. Lawry’s seasoned salt
•   1 tsp. pepper
•   4 cups vegetable oil

Cut elk into finger sized steaks (about 2 x 1/2 inches). In a large bowl combine water and bouillon cubes. Put peppercorns, cloves, thyme, bay leaf and celery seed in a tea ball and add to liquid. add pieces of elk and marinade for 6 to 24 hours. Drain meat and discard marinade. Beat the eggs in a large bowl, add meat and stir to coat all the pieces. Drain. In a paper sack combine flour mixture, Lawry’s seasoned salt and pepper.Add half the steaks and shake the sack well to coat the meat and separate the pieces. Remove steaks to a sheet of waxed paper and repeat with the rest of the steaks. Let the meat stand for 30 minutes. In a deep kettle or electric fryer, heat the vegetable oil to 375 degrees (just below smoking). Add the finger steaks a few at a time and fry for 5 to 7 minutes or until golden brown or until they float. Do not allow the pieces to become too brown. Remove to paper towelin with slotted spoon. Keep warm until serving time.

_______________________________________________________

Rack of Elk

•   3 tablespoons vegetable oil
•   1 rib rack farm raised elk
•   Salt and freshly ground black pepper
•   2 tablespoons unsalted butter
•   4 tart apples (such as Granny Smith) cored into eighths
•   1/2 cup sugar
•   1/4 cup balsamic vinegar
•   1/2 cup dry red wine
•   2 tablespoons Szechuan peppercorns toasted and crushed
•   1/2 cup game stock or chicken stock
•   3 tablespoons sweet butter

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. Szechuan peppercorns are one of the five spices in Chinese five-spice powder. Called sansho in Japan, they are used in the spice mixture shichimi togarashi, or Japanese seven-spice seasoning. Purchasing Information: The spice is best purchased whole and ground as needed. Can sometimes be found in bulk at health food and gourmet stores.

_______________________________________________________

Elk Steaks

•   1 Large Flank Steak – Tenderized
•   1-Teaspoon Sea Salt
•   1/2-Cup Sliced Chives
•   2 Tablespoon Minced Parsley
•   1/2 Cup Red Wine Vinegar
•   4 Slices White Bread
•   1/2-Cup Whole Milk
•   2 Cups Finely Chopped Fresh Greens
•   4 Tablespoon Grated Cheddar Cheese
•   6 Slices Bacon – Fried and Crumbled
•   4-Tablespoon Olive Oil
•   1/2 Cup Chopped Walnuts or Pecans
•   1 Bay Leaf
•   Pepper and Thyme to Taste

Rub the steak with salt, pepper, and thyme. Place in a large dish or platter; add chives, parsley, and red wine vinegar. Marinate in the refrigerator overnight, basting and turning a few times. Soak the bread in whole milk, drain and mash until smooth. Mix the bread with fresh greens, cheese, bacon, and nuts. Pull the steak out of the refrigerator and drain well. Spread the mixture on the steak and roll it up. Tie the roll with butchers twine. Heat the olive oil in a casserole dish. Lightly brown the roll, turning frequently so that all sides are browned. Cover the roll with boiling water and add a bay leaf. Cover and simmer for 3 hours, drain, chill, and slice thinly before serving.

Copyright ©1995-2002 FishersNet