Meat & Recipes
Mountain View Elk offers top-quality elk meat recipes with a range of cuts for every taste, from tender steaks to flavorful ground elk. Enjoy the unique flavor and health benefits of lean elk meat, which is high in protein and rich in iron and omega-3 fatty acids. Discover our selection and find elk meat recipes that enhance your culinary experience.
Recipes
ELK – Traditionally called Wapiti
Term Wapiti came from a Shawnee word meaning “White Rump”!
Alberta Elk Ranches raise a hardy animal, natural to this climate & adapt well to different types of pastures & terrain.
Ranched Raised Elk produce a higher level of lean meat per pound of live weight than other livestock.
Cooking Tips
- When thawing a cut of frozen elk, leave @room temperature! Never try too thaw in the Microwave, it’ll toughen the meat!!
- In cooking this meat, best results are “don’t” overcook the meat! Cook No More than Medium Rare. This will give a more tender & flavorful product! What happens to the meat when overcooked, it dries out as it doesn’t have the fat or marbling as other meats do!! When cooking the other meats i.e.. Beef, Pork fat acts like an insulator in the cooking process!
- Elk meat cooking Rule of thumb:
Steaks @ 400⁰F for 2-3 minutes each side – dependent on steak thickness. Other cuts generally cooked @ a low temperature & less time! These meats tend to continue to cook even removed from the heat. Therefore, serve immediately. - Do not let it rest!
RECIPES
Savory Elk Roast
Savory Crust Mixture
½ cup Dijon Mustard 1 cup honey mustard
3 tbsp. fresh oregano, chopped 10 cloves garlic finely chopped
1 tsp cracked black peppercorns 2.2 lbs top sirloin or inside round
3 tbsp. fresh sage, chopped
Prepare savory crust mixture mixing all ingredients together. Sear roast in a 400⁰F oven for 10 minutes or on a Hot skillet. Season with salt (sparingly), pepper & a little paprika.
Roast @ 325⁰F in an uncovered pan. Use a meat thermometer, cook to no more than 145⁰F.
Prepare “au jus” or gravy from the drippings. Slice thinly@ right angles to the grain.
Wapiti (Elk) Burgundy
3 lb. roast (boneless cross-rib, eye of round,
inside round, sirloin)
1½ cup burgundy ¾ cup beef bouillon
1 medium, sliced 1 clove garlic, crushed
1 bay leaf 1 tsp salt
4 slices of bacon 3 juniper berries
Combine all ingredients except meat. Simmer on stove for 15 minutes & cool.
Set meat in ceramic bowl & cover with marinade.
Marinate 24 hours in refrigerator, turning occasionally.
Take meat out & pat dry. Place bacon strips across the roast.
Bake @ 400⁰F for 10 minutes. Reduce heat & cook 275⁰F for 1 hour, basting occasionally.
Elk Klondike Stew
2 lb. cubed elk meat (stew, shoulder meat, etc.)
2½ cups beef stock ¼ cup butter
1 medium onion, chopped 2 tsp lemon juice
¼ cup tomato juice ½ clove garlic
1 tsp sugar 1 tsp sugar
2 parsnips sliced salt & pepper to taste
4 carrots, coarsely cut ½ small turnip cubed
4 stalks celery, diced 3 potatoes cubed
Pinch each, nutmeg, thyme & cayenne
Flour & brown cubed meat in butter. Add stock, lemon juice, onion, garlic, tomato juice, vinegar, & seasonings.
Cover pot tightly & simmer for 2½ hours.
Add vegetables, stir & cook for another hour until vegetables are done.
Thicken the juice with a flour water mixture & serve.
Other ideas: lasagne, tacos, enchiladas, quesadillas, cabbage rolls, hamburger soup etc.
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