What's your favorite way to prepare Elk meat?

[jjenness]

Oh man check this burger recipe I tried out tonight.
1) Make 2 patties equal size and however thick you want, not to thick bc you will be combining them later. I added in Johnny's seasoning and Mcormicks BBQ seasoning to the elk burger and mixed it in well.
2) Chop up several pepperoni slices very fine, I used about 10 slices for2 burgers.
3) Whip up 4 table spoons of cream cheese until it's smooth, then put in pepperoni and mix well.
4) Add 1 healthy teaspoon of teriyaki marinade to cream cheese and mix
5) Add a healthy pinch of shredded cheese and mix.

Last just add some of your cream cheese mixture to one of the patties and then cover it with another patty. Then pinch the ends together to keep the stuffing in, and BBQ to your liking. I also topped the burger with sautéed onions and pepperjack cheese. I have to say it was pretty damn good for just messing around. I hope nobody from the Big Man challenge reads this, I will have been caught.

 

[2nasty4u]

I have a great recipe, first I start off with shooting an arrow right over his back at 30 yards, then I let him cure for a year and hopefully after him curing for a year I can put an arrow in him then get back on this forum and start trying some of ur guys recipes.


ha ha, that's pretty funny

 

[Colorado Cowboy]

I do like a backstrap that has been lightly smoked and then skewered and put on the rotisarie (yeah that circle moving thingee!) wrapped with bacon. Make sure it is still pink in the middle.

I also like elk stew. I use cubed round steak dredged in flower with pepper & garlic powder. Brown in skillet with oil. Pour everything (oil & all) in a pressure cooker. Add diced peeled potatoes, carrots, large onion, mushrooms,celery (other veggies can be added to suit you taste) and a 2 pkgs of brown gravy mix. fill 1/2 full with water and cook for 12 to 15 mins. Allow to cool naturally. Serve with fresh biscuts or cornbread.

 

[Colorado Cowboy]

Oh man check this burger recipe I tried out tonight.
1) Make 2 patties equal size and however thick you want, not to thick bc you will be combining them later. I added in Johnny's seasoning and Mcormicks BBQ seasoning to the elk burger and mixed it in well.
2) Chop up several pepperoni slices very fine, I used about 10 slices for2 burgers.
3) Whip up 4 table spoons of cream cheese until it's smooth, then put in pepperoni and mix well.
4) Add 1 healthy teaspoon of teriyaki marinade to cream cheese and mix
5) Add a healthy pinch of shredded cheese and mix.

Last just add some of your cream cheese mixture to one of the patties and then cover it with another patty. Then pinch the ends together to keep the stuffing in, and BBQ to your liking. I also topped the burger with sautéed onions and pepperjack cheese. I have to say it was pretty damn good for just messing around. I hope nobody from the Big Man challenge reads this, I will have been caught.

Ought to be great with a whole, roasted chili inside too!

 

[packmule]

butterflied elk tenderloin; lightly marinated in worchestershire & Tony Cachere's original seasoning; stuffed with hot pork pan sausage, jalapeno & colby jack cheese; wrapped in bacon; smothered in zesty italian. Grill on high heat a cpl minutes per side to seal it and bump it over to medium/low to let the sausage stuffing cook.

Before

After

 

[packer58]

Damn that looks good !!!!!

 

[mnhoundman]

Some day I will have an elk to cook!

Was thinking the same thing!

 

[mnhoundman]

Dam pack mule I would dam there jump on a plane and fly down to Texas to try those bad boys!!

 

[packmule]

They are pretty good. All I have left now are a cpl pkgs of round steaks and stew meat cutlets. Round steaks will get pounded flat, dbl battered and tossed in grease to make a lovely chicken fried steak that I smother in country gravy.

 

[Colorado Cowboy]

Round steaks will get pounded flat, dbl battered and tossed in grease to make a lovely chicken fried steak that I smother in country gravy.

Yes sir.......with mashed spuds or grits too!

 

[gonhunting247]

My favorite is still a nice thick trimmed (no silver skin or fat) steak dipped in flour with salt, pepper and lemon pepper. Use a good pan with plenty of bacon grease and crisp it on both sides leaving the inside juicy and rare/med. rare.
I love elk and deer all kind of ways (and some of you guys methods are gonna get tried), but I still could eat steak the way Mom made it every day!

 

[tdcour]

butterflied elk tenderloin; lightly marinated in worchestershire & Tony Cachere's original seasoning; stuffed with hot pork pan sausage, jalapeno & colby jack cheese; wrapped in bacon; smothered in zesty italian. Grill on high heat a cpl minutes per side to seal it and bump it over to medium/low to let the sausage stuffing cook.

Before

After

YEEESSSS!!!! I'll have my meat stuffed with meat and wrapped in meat please and thank you!

 

[packmule]

You'll love the pork explosion then, with pork rolled in pork wrapped in pork.

 

[tdcour]

You'll love the pork explosion then, with pork rolled in pork wrapped in pork.

Pretty sure there will be an after explosion after that meal lol!

 

[ivorytip]

gohunting.... this is my all time fav way to eat elk steaks. how dad allways did it and how i usualy do it. oh my hell im hungry now!!! and also what was said bout pinding flat for chicken fried steak.... ooooohlala

 

[packmule]

Pretty sure there will be an after explosion after that meal lol!

Na....heart attack maybe.

 

[packmule]

MM..... here's a way to do burgers and keep them from drying out if there's no beef fat added.

Worchestershire, Lawry's salt, Lemon Pepper & Stub's BBQ sauce.

 

[packmule]

Here's my wife's request. Tasty fajitas, but I prefer fried.