Moose, Venison or Elk Country Fried Steak

February 14th, 2012 § 0 comments § permalink

Serves 4

Ingredients

4-9 ounce steaks, cubed or pounded with a meat mallet
1 cup flour
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 tablespoons fresh parsley, chopped superfine
2 eggs beaten
½ teaspoon nutmeg, freshly ground
½ cup canola oil
2 cups buttermilk

Directions

Pound the meat until its cubed and flat. Combine the flour with the black pepper, onion powder, cayenne and parsley until well mixed. Heat the oil to a high heat in a cast iron pan. Dredge the elk or venison in the flour mixture making sure the flour is well covered on the meat. Next dip the meat in the egg mixture and then toss it in the cast iron pan. Cooking on each side for about 4 minutes each or until golden brown. Place the cooked meat on paper towels to drain. After cooking each elk or venison piece. Sauté in the same hot cast iron pan another tablespoon of flour making a rue or browning it. Whisk in the buttermilk and cook until thick, stirring often. Season with salt and pepper to taste and drizzle the sauce over the steak!

Elk & Cranberry Stew

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons canola oil
2 cloves garlic, chopped fine
1 medium onion, chopped small
½ cup celery, chopped fine
2 pounds elk stew meat, chopped in 1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
3 cups beef broth
2 cups cranberry beans, cooked or canned
½ cup fresh cranberries
2 tablespoons maple syrup
Spinach (optional)

Directions

In a large soup pan heat oil to a medium high heat. Add the onions and garlic and cook until semi translucent or about 4 minutes. Add the celery and elk meat and continue to sauté until the meat is browned on all sides, stirring the entire time. Season with salt, pepper and cayenne. Add in the herbs and the broth as well as the beans and maple syrup and stir well. Bring to a boil, reduce heat and allow to cook for about 1 hour or until elk is tender. Add spinach leaves if desired.

Beer Braised Onions and Elk Shanks

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

½ cup flour
1 tablespoon cracked black pepper
2 teaspoons salt
1 teaspoon cayenne
6 pounds elk shank cut into 2-3 inch long pieces
5 tablespoon canola oil or grape seed oil
3 tablespoons butter
3 cloves garlic, chopped
2 medium yellow onion, sliced in half and sliced
3 celery stalks, chopped small
3 medium carrots, chopped small
3 medium gold beets, peeled and chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh parsley leaves, chopped
1 tablespoon tomato paste
3 medium tomatoes, cored and chopped
1 dark amber beer
3 cups chicken or beef or vegetable stock
3 fresh bay leaves

Directions

In a small bowl mix the flour, pepper, cayebbe and salt until well combined. Toss the mixture over the elk shanks until they are evenly coated. Heat the oil and butter in a large Dutch oven on high heat. Add the elk shanks and brown all over turning every few minutes. When brown remove from pan and add the garlic and onions, sauté until the onions are slightly brown or about 5 minutes, stirring often. Add the carrots, celery and gold beets and continue to sauté for a few more minutes. Reduce heat to a medium low and add herbs and tomato paste and stir well. Add the tomatoes, beer and stock and the elk shanks back into the pot. Throw the bay leaves in cover, bring to a boil and reduce heat to low. Cook for about 2½-3 hours or until elk shanks are falling off the bone completely. Serve over polenta or potato puree.

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