A successful hunt resulted in a few hundred pounds of steaks, roasts, back strap (yum!) and ground elk in your freezer.
Because of the similarities between elk and venison, elk meat has a wide range of applications in both the home and commercial kitchen. Elk meat is occasionally served as a specialty in restaurants, where talented chefs will perfectly sauté elk steak, grill, or grind it into nutritious and flavorful elk burgers.
Elk meat can easily be substituted for beef or mutton in any classic recipe.
How to make elk roast?
Now here is one of my favorite and special recipes for the elk roast that you must try.
Use a marinade and marinate the roast in a zip lock bag with all of the ingredients for a couple of hours or overnight. Remove the roast from the refrigerator one hour before serving to allow it to come to room temperature for even cooking.
You can use a Marinade (recipe follows):
- ½ cup olive oil
- Juice of one lemon
- ¼ cup low sodium soy sauce
- ¼ cup Teriyaki sauce
- 2 T. Worcestershire sauce
- 2 t. fresh or crushed garlic
- Lemon pepper
- Salt to taste
Preheat oven to 325°F and place roast in pan on upper oven rack. Cook for 25 minutes per pound for medium, or 50 to 60 minutes total. Elk should be cooked to an internal temperature of no more than 130-140 degrees Fahrenheit. Because of the lack of fat, the meat begins to dry out at 150 degrees. The best way to determine when the meat has reached the desired degree of doneness is to use a meat thermometer.
An elk roast can also be prepared without a marinade; simply season with salt, pepper, and garlic and bake.
How to Cook Elk Steaks?
Steak house beef steaks have a dark and appealing exterior with succulent pink, moist flesh on the inside. That is possible with elk steaks! It will not have as much fat as prime beef, but it will be moist and tender.
Any red meat, including beef, is better when cooked no more than rare or medium rare. Elk steak, for example, is very lean and can become tough in a matter of minutes. If someone requests a well-done steak, it is their fault if it is tough!
Because coarse salt and black pepper are all that is required for this recipe, you can really enjoy the flavor of the elk. For maximum flavor, keep the seasoning simple.
Get your charcoal grill ready for direct cooking over lump charcoal. On both sides, season each Elk Steak (2) with Kosher Salt (1 tbsp) and Ground Black Pepper (1 tbsp). Place the cast iron skillet directly on the grill grate over the hot coals.
Melt 1 tablespoon unsalted butter in an iron skillet. Sear one of the elk steaks for 2 minutes in the iron skillet. Add Garlic (3 cloves) and Fresh Rosemary (1 sprig) to the skillet, along with 1 tablespoon unsalted butter. Cook for 2 minutes on the other side, baste with the butter mixture as it cooks. Remove the elk steak from the skillet when it reaches medium rare, or continue to cook until done to preference. Wipe out the skillet with a paper towel and repeat with the remaining steak, garlic (3 cloves), fresh rosemary (1 sprig), and unsalted butter (2 Tbsp) Allow each steak to rest for 5-7 minutes before serving.
The steak is now ready to be served. Dedicated to everything slow-smoked and grilled, I’m constantly working to improve my barbecue skills and smoking recipes, and I enjoy sharing them with you. You can make any of your favorite recipes with elk meat.