Cooking with Elk

Elk meat, if cooked properly, is even tastier than choice beef and can be substituted for red meat in any conventional recipe.  Because it’s leaner than beef, it also has fewer calories. For the best results sear elk using high heat.  Whole patties, steaks, or prime roasts are best served medium to rare. The lean meat can become tough and dry if cooked incorrectly.


Prime roasts include the top round, sirloin tip and rump roasts. Select a roast between 2 and 5 inches thick. Sear the meat using high heat, and then roast in hot oven (400 - 450 degrees). Roasts should be cooked only rare to medium.  If cooked to well done, they dry out and shrink. Use a meat thermometer to check doneness (140 – 145 degrees).  Wait 10 to 15 minutes before carving.

Moist heat cooking tenderizes arm roasts, bottom round, chuck roasts and other less tender cuts.  Brown roasts, and then add liquid and seasoning. Cover pan tightly.  Cook the meat until tender, in a moderate (325 – 350 degrees) oven.  When pot roasting, add vegetables in the last hour of cooking.  Meat is always served well done.


Ground elk can be substituted for ground red meat in almost any kind of dish. Elk burgers are great by themselves; however, the leanness of meat can become tough and dry if cooked incorrectly.  Sear both sides of the burger over high heat. Then reduce the heat to bring the burger to rare to medium internal temperature. 


Grilling or pan-frying steaks requires searing over high heat to prevent the lost of moisture which allows the meat to become tough and dry.  Sear both sides of the steak over high heat and then reduce the heat bringing the steak to rare to medium internal temperature.

Try elk meat in your favorite recipes for great flavor and lower fat results.

Try These Recipes:
(Click for Recipe and Directions)

Swiss Elk

Swiss Elk Steak

2lbs. Elk round steak
All-purpose flour
2 Tbsp. butter or margarine
1 can (15oz) tomato sauce
½ cup red wine or beef broth
2 Tbsp. Worcestershire sauce
½ cup diced onion
½ cup diced green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup sliced fresh mushrooms
½ tsp. salt
½ tsp. pepper
4 slices Swiss cheese, optional
Cooked noodles
Dredge elk steak lightly in flour: shake off excess. Melt butter in a large skillet; brown steak on both sides. Place in a shallow baking pan. Combine the next nine ingredients; pour over steak. Cover and bake at 350 degrees for 1-1/2 or until cooked to desired tenderness. If desired, place cheese over steak before serving. Serve over noodles. Yield: 4 servings.

Easy Gyros and Sauce

Easy Gyros

1 lbs. Ground Elk
2 cloves garlic, crushed
1-1/2 tbsp. dried oregano
1 tsp. Onion powder
1tsp. salt
¾ tsp. pepper
1 large tomato; chopped
1 small sliced onion
4 whole pita bread pockets
Cucumber yogurt sauce:
8oz. plain yogurt
1/3 cup seeded, chopped cucumber
1 tbsp. finely chopped onion
1 clove garlic, minced
1 tsp. sugar
Mix well
Brown meat. Add spices. Cook 2-5 minutes on low heat. Serve with tomato, onion, and cucumber yogurt sauce in pita pocket

Savory Elk

Savory Elk Roast

3-4 lbs. Elk Roast
¾ Tbsp. savory or savory salt
2 bouillon cubes
1 Tbsp. garlic salt
1 tsp. rosemary
1-1/2 tsp. oregano
Place roast in slow cooker. Cover it halfway with water. Add other ingredients. Simmer 6-8 hours. Break up meat as it cooks. When done it will be shredded and tender. Serve on buns with horseradish, mustard, or barbeque sauce. Great for less tender cuts of meat.

Salisbury Steak Deluxe

Salisbury Steak Deluxe

1 can Cream of Mushroom soup, undiluted
1 Tbsp. mustard
2 tsp. Worcestershire sauce
1 tsp. horseradish
1 egg
½ cup dry bread crumbs
¼ cup finely chopped onions
½ tsp. salt
¼ tsp. pepper
1½ lbs. ground elk
½ cup water
2 Tbsp. chopped fresh parsley
In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add breadcrumbs, onion, salt, pepper and ¼ cup of the soup mixture. Add ground elk and mix well. Shape into 6 patties. In a large skillet, brown the patties. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.


Elk Meatloaf

2 eggs
1 can (8 oz.) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds ground elk
3 Tbsp. brown sugar
3 Tbsp. Dijon mustard
3 Tbsp. apple cider vinegar
In a large bowl, lightly beat eggs then add the tomato sauce, onion, crumbs, salt, and pepper. Add elk and mix well. Press into an ungreased 9″ x 5″ x 3″ loaf pan. Combine the brown sugar, mustard, and vinegar then pour over the top of the meatloaf. Bake uncovered at 350 degrees for 70 minutes.