Elk recipes - 24hourcampfire

Since I now have a freezer full of elk,I need some help in cooking it. Backstrap and tenderloin are pretty easy, I just slice,season and fry em up. However, I've never done elk roasts or anything else. With deer I always had trouble not drying it out. I have it aging right now, and plan to cut a bunch of roasts and maybe some steaks from it, but this is the first time for me cutting up something this big.
Any suggestions or recipes would be great.

Try a Baltimore Pit Sandwich a quick google search will reveal a lot of recipes but here is one

Baltimore Pit Sandwich

I have done this with elk, antelope and deer...very delicious!

Key is not to cook to well done. Med rare at most. Unless you are making something like stroganoff. Also diced up elk roast makes a good addition to Bart's Chili

Originally Posted by eh76

Bart�s Chili!

Here we go...This is simple....
1.5lb Chuck roast
32oz beef stock or broth....Broth is saltier...
4Tbsp Chili Powder
1Tbsp Garlic Powder
1Tbsp Onion Powder
1Tbsp Oregano
1Tsp black pepper
1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets)
1Tsp Cumin
1 medium onion,diced
1 8 oz.can tomato sauce
1 can Rotel Tomatoes,(Diced tomatoes with green chiles).

Method....
In a heavy soup pot or dutch oven...
Cut the Chuck roast into quarter inch cubes(this is important).
Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside...
Cook diced onions with corn oil until soft.
Add beef stock.
Add Sazon packet.
Add tomato sauce.
Add Rotel.
Cook until boiling.
Taste for salt....Add salt while simmering until it's right...
At this point the mix should be orange.....
All Tbsp & Tsp should be heaping...
Add meat.
Add all dry ingredients EXCEPT Cumin.....
You might need to add water if it's too thick...
Simmer for an hour,covered,stirring every 10 minutes and taste it for salt...
Add cumin and simmer for 15 minutes...
Turn off the heat and let it set for a little bit....
Serve with sharp cheddar cheese and a dollop of sour cream...

I make soup with the shanks of big game now. I've heard good things about osso buco, and will try it sometime, but haven't yet. I did Flave's recipe for combo's with a venison roast and it turned out great. Should work with elk too. Elk is slightly more forgiving on drying out than venison, but not by much. If you have a smoker, you can do pastrami; I use the recipe from the field and stream website. Canned game is good too, but I haven't canned any myself.

Canned some elk and pronghorn last winter...very good stuff ! Osso Buco is wonderful as well!

Canned game meat is not only good, it's also convenient! Really easy to use and to take camping since you don't have to refrigerate it. For deer and antelope, I keep the backstraps, loins and one or two roasts and can every thing else. For elk (hopefully I'll get one this fall) I'll keep more roasts for the crock pot and the rotisserie on the grill. For roasts I do a good dry rub and let that sit for at least a day, then put it in the rotisserie on the grill and pull it off at medium rare. Good stuff.

Bob

Roast, a pouch of Lipton onion soup mix in a turkey roasting bag and about 4 hours in the oven. Stand back, people will fight over it! You can add other ingredients to taste as well, but not needed. The bag will keep the roast from drying out.