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Elk Recipes


2 lbs. Elk steaks
salt & Pepper to taste
olive oil
2 lbs. Morel mushrooms
3 cloves garlic chopped
3 green onions chopped
4 Tbs. Butter

Cook the morels down to get the moisture out of them, when done, drain and put aside. Flour the elk steaks and fry them in the olive oil. While the steaks are frying, sauté the morels in the butter with the onions and garlic. When the steaks are done take them out of the skillet and put them in the oven to keep them warm. From the drippings make a gravy. Place the steaks on a serving platter and cover with the morel mushrooms. Then pour the gravy over the steaks and morels. Now they are ready to be enjoyed. If morel mushrooms are not available, store bought mushrooms will do.  

Serves 4


2 lbs. Ground elk (lean)
1 cup Quaker oats
2 eggs
1  6 oz. can tomato paste
1/4 cup onions chopped
1/2 tsp. ground sage
1 Tbs Worcestershire sauce
salt & pepper to taste
4 strips of bacon

Preheat oven to 350 degrees

In a large bowl mix all the ingredients together except for the bacon strips. After mixing the ingredients, place in an 8x8 pan. Then place the bacon strips on top of the meatloaf. Then put the meatloaf in the preheated oven and bake for 1 1/4 to 1 1/2 hours or until done. When done, remove from the oven and let it stand for 10 to 15 minutes. Then it is ready to serve.

Serves 6 to 8

Elk or Venison Stew


2# elk or venison, cut into 1" cubes

1/4 cup flour

2 tsp salt

1/4 tsp pepper

olive oil

2 cups wine

1 8 oz can tomato sauce

2 beef bouillon cubes

2 bay leaves

2 celery stalks, cut into 1" cubes

2 medium onions, quartered

2 cups baby carrots

5 potatoes, cut into cubes

1 cup green beans

1 cup sweet peas

2 Tbs flour

1/4 cup water


Coat the meat with flour, salt and pepper. Brown the meat in a dutch oven, when browned, add wine, tomato sauce, bouillon cubes, celery, onions, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for about 1-1/2 hours, or until the meat is tender.


Remove the bay leaves and add the carrots, potatoes, green beans and sweet peas. Cook until vegetables are done.


Mix flour with water, then add to the stew and cook until stew thickens, stirring frequently.


Serves 4 - 6


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