How do you cook elk?

A friend just gave me a few packages of elk meat (what a great friend!). Never cooked elk. I have:

- round steak
- top sirloin steak
- backstraps

Suggestions greatly appreciated.

Bill/SFNM

Elk has no marbling at all, so will dry out easily if overcooked. I love to use the sirloin for tartare. Chop it into small pieces, then mix in mustard, fresh herbs (I think tarragon complements the meat nicely), diced onion and an egg yolk. If you're unsure of the meat's freshness, a very quick sear before chopping it up won't hurt too much.

I have no experience with the other cuts.

I found it indistinguishable from venison, if that helps at all.

Just attended a game-cooking demo and dinner at the IACP conference in Denver, and they included elk in the line-up. Chef John Ash, who was doing the demo, said that, because it's so lean, elk needs as little cooking as possible. He seared it, let it cool, then put it in a hot (475-500 degree) oven for 3 or 4 minutes. He served it on a bed of sautéed Swiss chard with garnishes of fried sage leaves and a blackberry reduction. Mighty fine meal.

This was a recipe from Charlie Palmer. I don't remember if it was in a book or a magazine or the newspaper. It's pretty simple but works well with game. I've used it for venision and elk.

Grilled Venison Chops with Balsamic Glaze

6 Servings

6 8 oz. venison chops,1 1/2 inches thick
1/4 cup olive oil
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon fresh ground black pepper
1/2 tablespoon salt, or more to taste
1/2 cup balsamic vinegar

1. Combine vinegar, olive oil, ketchup, Worcestershire sauce, coarse pepper, and 1/2 tablespoon of salt in a nonreactive bowl. Whisk together until well blended. Set marinade aside.

2. Trim chops of excess fat. Brush them with corn oil and season to taste with salt and pepper. Place them on a grill with bones away from direct flame. Cook 30 seconds, or just until grill marks have seared into the meat. Turn and liberally brush some reserved marinade onto the seared side. Grill, turning and basting frequently, for 15 minutes, or until chops are medium-rare. Place them on a warm platter and baste with remaining marinade. If necessary, cover lightly and keep warm.

I think Elk, like other venison, has a fantastic flavor when cooked simply. A little salt, pepper, garlic powder, and olive oil. Over direct heat on the grill very quickly to just MR. What ever you do avoid over cooking ot it's ruined. I do this with both steaks and chops (backstraps).

I don't have the recipe on hand but I've also done stroganoff with the backstraps using wild mushrooms.

Don't forget some of your home baked bread!! Post pictures and good luck!

I think Elk, like other venison, has a fantastic flavor when cooked simply. A little salt, pepper, garlic powder, and olive oil. Over direct heat on the grill very quickly to just MR. What ever you do avoid over cooking ot it's ruined. I do this with both steaks and chops (backstraps).

I couldn't agree more with this. I've had a fair amount of steaks and ground elk from my relatives in Montana. I'm pretty sure the ground elk I had was mixed somewhat with beef fat, but the simply seasoned flavor of a medium rare burger was quite the treat, with almost a sweet characteristic to the meat. Like any animal, its diet is key to flavor, but simple treament of cuts like backstrap and sirloin is a nice way to go. Maybe some fancy salt and a peppery olive oil to finish.

I was given some venison backstraps last year and didn't know what they were. They turned out to be an amazing cut, like a filet and were great grilled over charcoal plainly with an herb rub and a little oil.

Bill - save some of the backstrap for carpaccio! IMO - you will get the most comprehensive flavor profile in this manner.

Soon after I killed a nice 5x7 near Durango, CO we made some (very fresh) carpaccio in camp and it was revelatory for me. I had harvested many Illinois deer and the flavor of the elk meat was both different and better - much richer than the Illinois venison. This has proven to be the case with the roasts, steaks and chops I have prepared since then with the meat I was able to bring home.

We simply sliced the backstrap meat as thinly as possible, drizzled some extra-vrigin olive oil and lemon juice on top, added some finely chopped red onion and served it on a sturdy cracker with a Fat Tire Amber Ale. Typing this, I am being transported back to camp and can smell the pines!

If you would like some marinade recipes I've used with elk for steaks, chops and kebabs, send me a PM.

I don't use round steaks, rather I have the round cut into roasts that I use for Italian-Beef style elk in the crock pot. I've also braised large chunks of bottom round with root veggies and onions in an osso bucco style. In my experience with elk and deer, the round is more suitable for this kind of wet cooking.

Less can also be more. I cooked some elk top sirloin steaks just last week after a light rub of olive oil, salt and freshly ground pepper. I had specified a two-inch thickness at the processing plant, so if your steaks are already cut thinner, just watch them closely on the grill. (I happen to think the olive oil helps to get a better sear on the meat - essential to game cookery since the meat is ultra-lean and cannot stand up to much grill time at all) This steak was perfectly complemented by an Oregon Pinot Noir.

Enjoy that elk!

Davooda