Recipe of the Month
Elk Cordon Bleu Meat Loaf
2 lbs ground elk
1 onion, chopped
1 carrot, grated
1 stalk celery
1 1/3 cups cracker crumbs
2 eggs
1/2 cup milk
4 strips bacon
1 tsp dry mustard
2 tbsp horseradish
1 tsp salt
grated several slices of ham
several slices of Swiss cheese
Combine all ingredients except ham, cheese and bacon. After
mixing well, pat out on a piece of plastic wrap to make a
rectangle 15x12”. Place ham and cheese on top. Roll
the loaf lengthwise. The plastic wrap will help you roll,
as well as transfer the loaf seam side down onto the baking
pan. Remove plastic wrap. Make sure you seal the ends of the
loaf well. Place bacon on top. Bake at 350° for 45 minutes
to 1 hour.
Wildridge Elk Ventures Inc.
Hay Lakes, Alberta
Recipe of the Month
The ELK Style Prairie Burger
1 lb ground ELK
1 tsp dried oregano
¼ cup light sour cream
1 tsp thyme
1 Tbsp Dijon mustard
¼ tsp salt
¼ cup fi nely minced mushrooms
1 Tbsp chopped fresh parsley
or 1 tsp dried parsley
½ cup quick cooking rolled oats
¼ tsp fresh cracked pepper
SPEEDY CABBAGE SLAW:
1/3 cup white wine vinegar
1/3 cup white sugar
¼ cup vegetable oil
1 Tbsp Dijon mustard
1 Tbsp chopped fresh parsley
1 - 16 oz bag Coleslaw mix or
(4 cups shredded cabbage
and 1 cup shredded carrot)
1 fi nely sliced red onion
In a large bowl, combine all the
ingredients. Mix thoroughly to blend.
Shape into 4-6 patties ½-¾” thick.
Chill patties after forming for at least
30 minutes. Lightly oil the cooking
surface you choose, then BBQ, broil
or pan-fry using medium-high heat for
six minutes per side (turn once only).
Serve on toasted whole-wheat buns,
topped with speedy cabbage coleslaw
as a relish.
SPEEDY CABBAGE SLAW:
In a large bowl whisk together vinegar,
sugar, vegetable oil, Dijon mustard and
parsley. Add bagged coleslaw mix and
red onion; toss well. Cover and let stand
for two hours at room temperature or
up to one week in refrigerator.
Recipe Courtesy of
Double C Wapiti
Millet, Alberta
Recipe of the Month
Country ELK Pie
CRUST:
1 lb ground ELK
½ cup tomato sauce
½ cup bread crumbs
¼ cup chopped onion
Salt and pepper to taste
¼ tsp oregano
FILLING:
11/3 cups minute rice
1½ cups tomato sauce
1 cup water
1 cup grated cheese
Combine crust ingredients and
mix well. Pat meat mixture into
a 9” pie plate. Pinch 1” fl utings
around the edge.
Combine rice, water, tomato
sauce, and ¼ cup of the cheese.
Spoon into meat shell. Cover with
foil wrap and bake at 350°F for
25 minutes, uncover and sprinkle
top with remaining cheese. Return
to oven and
bake uncovered
10-15 minutes longer.
Recipe Courtesy of
Wildridge Elk Ventures Inc.
Hay Lakes, Alberta
Recipe of the Month
Quick ELK Spaghetti Sauce
1 lb ground ELK
3 garlic cloves, chopped
1 large onion, medium chopped
½ tsp salt
½ tsp black pepper
½ tsp red pepper fl akes
2 Tbsp spicy spaghetti season mix
1 Tbsp sugar
1 - 28 oz can crushed tomatoes
1 - 10 oz can sliced mushrooms
Stir fry ELK until fully cooked and
browned. Then add the rest of the
ingredients, mix and simmer.
While simmering, cook spaghetti.
NOTE: To add pizzazz to this meal,
add coarsely chopped green and
or red peppers.
Recipe Courtesy of
Double C Wapiti
Millet, Alberta
Recipe of the Month
Orange ELK Stir Fry
1½ - 2 lbs ELK round steak
1 large onion
1 green pepper
1 red pepper
2/3 cup orange juice
2 tsp grated orange zest
1 Tbsp Hoisin sauce
1 Tbsp Oyster sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
2 Tbsp white wine
4 cloves garlic, minced
1 Tbsp cornstarch
1 Tbsp grated fresh ginger root
(or use about 1 tsp ground
dry ginger – to taste)
While steak is still partially frozen
(easier to slice) cut into
¼” thick
slices. Chop onion, green pepper
and red pepper into bite size pieces.
Set aside. Combine the remaining
ingredients. Set aside. Heat wok or
heavy frying pan over high heat.
When hot, add 3 Tbsp cooking oil.
Add ELK
meat and stir for 1-2 minutes.
Add onion, green and red peppers.
Stir the mixture continuously for
another 2-3 minutes till vegetables
become just slightly tender. Add
orange juice mixture and continue
stirring till sauce
thickens slightly
and all the meat and vegetables are
well coated and everything is heated
through. Be careful not to overcook
the meat and vegetables.
Serve immediately
with
fl uffy white rice.
Recipe Courtesy of
Elk Country Farm
Lloydminster, Alberta
Recipe of the Month
Easy ELK Pot Roast -
For A Working Person
1 - 4 lb ELK chuck, shoulder
or cross-rib roast
1 can mushroom soup
1-2 medium or large onions
1-2 cloves garlic put through
garlic press or mashed
2 strips fat bacon or salt pork
Salt and pepper
Steak spice to taste (optional)
1 - 10 oz can sliced mushrooms
(use fresh if you prefer)
2 Tbsp fl our
2 Tbsp water
Lay out a couple of good sized sheets
of aluminum foil.
Rub roast with garlic
and season roast with salt, pepper
and spice to taste. Slice onions thinly
and lay on foil. Place roast on top of
onions, pour mushroom soup over
top, lay bacon strips over this. Seal
up everything carefully in the
foil
folding to make a nice tight package.
Put roast
package inside roastin pan
and into the oven. Set oven
for
325°F for about four hours, or if
you’re going to be
gone all day,
set at 275°F or “low cook” on ovens
that
have this feature.
Remove and pour off juices into
saucepan and bring to simmer.
Reseal meat to keep
warm. Add
fl our (2 Tbsp or so)
shaken up in a
small jar
with half cup cold water
till it’s smooth. Whisk into hot
juices
to thicken gravy.
Recipe Courtesy of
Tavani Wapiti Ranch
Fort Assiniboine, Alberta
Recipe of the Month
ELK Jerky
2 lbs ELK roast
MARINADE:
½ cup soy sauce
½ cup dry red wine
1 Tbsp fresh ginger,
chopped
1 tsp raw sugar
1 tsp cure
Cut roast into ½”x 1”, x 6” strips.
Mix all ingredients of the marinade in a bowl,
then add the meat. Marinate for 3 days in the
refrigerator. Remove meat and discard marinade.
Hang meat to dry in a cool place for 3-4 hours.
Then place meat into a smoker and smoke for
1 day. Dry for another 3-4 days in a cool airy place.
Meat should be dry but supple enough to bend
without breaking. NOTE: Jerky will keep for months
in a glass jar covered with a perforated lid.
NOTE: If smoker is not available, place meat
strips on an oven rack. Dry at 40 C for 3 - 4 hours,
holding oven door open with a wooden spoon.
Hang for a few days in a cool place to dry further.
Recipe Courtesy of
Elbow Falls Wapiti
Priddis, Alberta
Recipe of the Month
BBQ’d ELK Ribs
3 lbs ELK ribs
1 medium onion
¼ cup vinegar
2 Tbsp brown sugar
1 cup ketchup
½ cup water
1 Tbsp Worcestershire sauce
½ cup dried celery
1 tsp salt
Dash of cayenne pepper
Cut the ribs in pieces of serving size.
Place them in a baking dish. Peel and
slice the onion and place over the ribs.
Combine the vinegar, brown sugar,
Ketchup, water, Worcestershire sauce,
cayenne, celery and salt. Mix until
well-blended and pour over ribs.
Cover the pan and cook in a moderate
350°F oven for about 1½ hours, or
until ribs are tender.
Serve hot with sauce.
Recipe Courtesy of
Double C Wapiti
Millet, Alberta
Recipe of the Month
ELK Shish Kabobs
1 lb cubed ELK steak
MARINADE:
¼ cup honey
¼ cup oil
¼ cup soy sauce
1 clove garlic, minced
1 Tbsp onion fl akes
3½ Tbsp vinegar
½ tsp ground ginger
Pour marinade over cubed ELK steak;
refrigerate for 24-48 hours. Place
cubed ELK on skewers, alternating
meat, green pepper, red pepper,
mushrooms and onions. Place on BBQ
for 3-4 minutes, turn and continue to
cook for 3-4 minutes until done.
Recipe Courtesy of
Wildridge Elk Ventures Inc.
Hay Lakes, Alberta
Recipe of the Month
ELK Tenderloin in
Saskatoon Berry Wine Sauce
1½ lb ELK tenderloin,
silver skin removed
1 Tbsp olive oil
½ cup Saskatoon berries
2 Tbsp Bridgeberry Farms
Rhubarb syrup
¼ cup red wine
¼ cup brown sauce
(recommend: Knorr Demi Glace)
Salt and fresh-ground pepper
to taste
Cut each tenderloin into 2 oz
medallions, fl atten slightly with a
meat hammer and season to taste.
Heat a 10” non–stick skillet to
medium-high. Add 1 Tbsp olive oil,
when hot; sauté medallions until
browned on each side medium rare).
Remove from pan and set aside.
Add 1 tsp olive oil and Saskatoon
berries to pan, stir until lightly warmed.
Add rhubarb syrup, red wine and Demi
Glace. Bring mixture to a boil then
reduce heat and simmer until liquid
has reduced by half.
Return medallions to pan to coat in
sauce and reheat. Arrange medallions
on serving plates and drizzle with
sauce and serve immediately.
Recipe Courtesy of
Chef Phil Joy
ENJoy cooking with Phil
Recipe of the Month
ELK Meatloaf
1½ lb ground ELK
2 Tbsp olive oil
½ cup yellow onion, chopped
½ cup celery stalks, chopped
¼ cup red pepper, chopped
¼ cup green pepper, chopped
1 tsp garlic, crushed
1 Tbsp BBQ or western
spice mix
¼ cup milk
¼ cup tomato paste
¼ cup Dijon mustard
1 Tbsp Worcestershire sauce
1 cup fresh, soft breadcrumbs
2 eggs beaten
Salt and fresh ground pepper
to taste
Heat oil in a large non-stick skillet to
medium-high. Add the onion, celery,
peppers, garlic and BBQ seasoning.
Sauté while stirring continuously
for fi ve to six minutes or until the
onions turn transparent. Remove
from the heat and reserve. In a large
glass bowl, add all the remaining
ingredients, mix thoroughly to
incorporate. Mix in the onion
pepper mixture then press into a
well-greased 9”x5”x3” loaf pan.
Refrigerate for up to eight hours.
Preheat the oven to 375°F. Bake
meatloaf for approximately one hour
or until cooked through. Leftovers
can be sliced, brushed with BBQ
sauce and BBQ’d for 5 minutes.
Recipe Courtesy of
Chef Phil Joy
ENJoy cooking with Phil
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