The Majesty of the Forest deserves a royal recipe and this is it!
Elk hunting can be costly, complicated and time consuming. However, cooking it doesn’t have to be any of those things. This recipe uses simple ingredients that compliment the natural flavor of the elk meat.
Elk meat is much more akin to fine beef than to the taste and texture of a whitetail deer. With that in mind, this recipe also cleverly disguises the elk meat if you have hesitant family members that wouldn’t taste it if the source of meat was obvious.
You’ll need four decently sized elk steaks cut into strips. Tenderize the meat manually with a meat tenderizing hammer on both sides, reducing the thickness only slightly as you pound it.
- 2 Tablespoons of minced onion
- 1 Teaspoon of Paprika
- 1/4 Teaspoon of salt
- A pinch of nutmeg
- 1/4 pound of mushrooms, sliced
- 1 shot glass of dry sherry
- You will also need 3/4 cup of sour cream that has been whipped slightly and is at room temperature.
Brown the elk in butter. Add the onions, paprika, salt, nutmeg, mushrooms and sherry. Cover and simmer about 40 minutes until the meat is very tender. At this point, very slowly stir in the sour cream. Continue to cook for about 10 minutes.
This is great over rice, noodles or pasta!
For the picky eater in your family you can pick out the mushrooms if they don’t care for them. You can also put the elk strips on a hot grill for two minutes once it has simmered for 40 minutes. Of course, you can eliminate the sour cream and use the simmered meat for fajitas too!
This elk recipe will please the most discerning palate. Give it a try!