Best Elk Recipes | MissHomemade.com (2024)

I recommend Better Than Bouillon beef base because it is so much better than bouillon cubes and well worth the purchase.

You will find you will be using this (and the Better Than Bouillon chicken base) more than you can imagine. You can also cook this dish in a crock pot.

STUFFED ELK CABBAGE ROLLS

Ingredients

12 large cabbage leaves
1 lb ground elk
1 lb sweet Italian sausage

1 small can

, divided
1 tsp

1/2 cup water
1/2 cup warmcookedrice mixed with 1 TBS butter
1 egg
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp driedsweetbasil (Sam’s Club has it)
1 tsp

1 tsp

1 TBS paprika
2 TBS onion, grated
2 TBS celery, diced
1/4 cup carrots, shredded

Sauce
2 cups tomatoes, crushed
remaining half of tomato paste
1 cup water
1 tsp

1-1/2 TBS brown sugar
cayenne pepper, to taste (optional)
remaining cabbage leaves to cover rolls

Directions

PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9×13) with vegetable spray; set aside.

Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.

Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.

Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.

Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)

Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).

Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back – they will knock you down to get to these cabbage rolls. Now on to another one of myelk recipes…

Another one of myelk recipesthat is so flavorful. We grill year-round; regardless of the cold weather. It is so worth it with this gem.

GRILLED ELK STEAK

Ingredients

two elk steaks
1/2 cup

1/2 tsp

1/2 tsp

1 tsp

(optional)

Directions

Place the steaks in a dish and poke with a fork to tenderize the meat. Pour the Italian dressing over both steaks. Place in the refrigerator to marinate overnight.

GRILLED BACK-STRAP ELK RECIPE

Ingredients

2 lbs back-strap, cut into large bite-sized pieces
1/2 tsp

1/2 tsp

thick cut bacon to wrap each piece
toothpicks or skewers

Quick Marinade

1 TBS

1 TBS liquid smoke
1 tsp

1/2 tsp

1/2 tsp

Directions

Mix marinade ingredients together and pour over elk pieces. Cover and chill for 1 hour.

Heat grill and sprinkle with garlic powder, onion powder, salt and pepper to taste. Wrap each piece with bacon and secure with a toothpick or place on a skewer. Grill until bacon becomes lightly burnt and meat is cooked to your liking.

You gotta love chili, and thiselk recipedelivers. It is delicious and welcomed on a cold, winter day.

ELK CHILI

Ingredients

1-1/2 lb ground elk meat
2 yellow onions, chopped
1 cup green pepper, chopped
2 cups

2 cups tomatoes, diced
2 cup kidney beans, drained
1/2 cup green chilies, diced
2 to 3 TBS

1/2 tsp

1 tsp

1 tsp ground cumin
1/2 tsp oregano
1 tsp salt
1 tsp freshly ground black pepper
1/4 to 1/2 cup

, packed

Serve with:
sliced jalapenos
chopped green onion
shredded cheddar cheese
sour cream
crackers

Directions

In a large skillet fry the ground elk with onion and green pepper until browned. Drain off excess grease.

Pour the tomato sauce, diced tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano, garlic powder, onion powder and brown sugar. Cover, and simmer over low heat for at least one hour.

Slow Cooker: place ingredients in the slow cooker and cook on low 4-5 hours.

Here’s another one of my elk recipes that is excellent withhomemade breadand a salad.

EASY ELK PARMESAN

Ingredients

1-1/2 lbs boneless elk steaks
1 tsp

1 tsp

1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese
1/2 cup dry

2 eggs
1/4 cup water
1/2 cup flour
1/4 cup vegetable oil
1 1/2 cup

6 slices mozzarella cheese
cooked buttered noodles

Directions

PREHEAT oven to 350 degrees and grease a 9×13 pan; set aside.

Cut meat into 6 pieces and pound with meat mallet to tenderize. Sprinkle with garlic and onion powder, salt and pepper.

CHEESY ELK PIE

Ingredients

3 to 4 potatoes, peeled and cubed
2 TBS butter
1/2 cup milk

1 lb ground elk meat
1/2 tsp

1 tsp

1 small onion, chopped
1 cup fresh mushrooms, sliced
1-1/2 cups cheddar cheese, shredded
4 slices of bacon – fried, drained and crumbled
green onion, chopped for garnish

Cook potatoes in water until tender. Mash with the milk and butter; cover and set aside.

Directions

PREHEAT oven to 375 degrees and grease a large casserole dish with vegetable spray.

In a skillet, saute the onion and mushrooms together with the elk meat, garlic and onion powder. Cook until no longer pink. Drain well and place on the bottom of the prepared casserole dish. Cover with mashed potatoes and spread out to sides (so it is sealed).

Bake for 30 minutes. Cover with the shredded cheese and bacon. Bake another 10 minutes or until cheese is melted. Serve with

, and a salad.

I love the marinade below. I’m using this for one of myelk recipes, but feel free to use it with any meat that you would grill (pork too). Delicious.

This is the best grilled elk steak (venison, antelope or moose) marinade (use for kabobs). I created this 20 years ago; your family and friends will be begging you for this recipe.

This amount marinades two pounds of meat. You may double the recipe when grilling more than two pounds of meat, but be sure to cut back on the soy sauce – still add the additional two to three tablespoons of fresh garlic though.

ELK STEAK MARINADE

Ingredients

3/4 cup of canola oil
1/3 cup

1/4 cup

4 TBS honey – NO Substitutions
3 TBS

3 TBS fresh garlic, minced
2 tsp Accent meat tenderizer, optional
1 tsp freshly ground black pepper
1/2 tsp ginger powder

Directions

Combine all ingredients in a large resealable bag or bowl and shake or stir until combined thoroughly.