20 Delicious Elk Recipes for Gourmet Meals

Ready to elevate your home cooking with something truly wild? Elk meat, with its rich flavor and lean profile, is the secret ingredient your gourmet meals have been missing. Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal delights, we’ve rounded up 20 mouthwatering elk recipes that promise to impress. Dive in and discover how easy it is to bring the taste of the wilderness to your table!

Elk Steak with Garlic Butter

Out of all the wild game meats, elk steak stands out for its lean yet tender texture and rich, slightly sweet flavor. Pairing it with garlic butter not only enhances its natural taste but also adds a luxurious finish that’s hard to resist.

Ingredients

• 1 1/2 lbs elk steak, 1 inch thick
• 2 tbsp unsalted butter, clarified
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Remove the elk steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes.
3. Season both sides of the elk steak with sea salt and freshly ground black pepper.
4. Add olive oil to the skillet, then place the steak in the skillet. Sear for 3 minutes on the first side without moving it to develop a crust.
5. Flip the steak and sear for another 3 minutes for medium-rare, or until it reaches an internal temperature of 130°F on a meat thermometer.
6. Transfer the steak to a plate and let it rest for 5 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist steak.
7. In the same skillet, reduce the heat to low. Add clarified butter, minced garlic, and rosemary. Sauté for 1 minute until fragrant. Tip: Watch the garlic closely to prevent burning.
8. Pour the garlic butter over the rested elk steak. Tip: For an extra flavor boost, spoon the butter over the steak as it rests.

Kick back and enjoy the succulent elk steak, where the garlic butter melds beautifully with the meat’s natural flavors. Serve it alongside roasted root vegetables or a crisp arugula salad for a complete meal that’s both hearty and refined.

Grilled Elk Burgers

Kick off your summer grilling with something a bit wild—grilled elk burgers. They’re lean, flavorful, and a fantastic way to switch up your burger game. You’ll love the rich, slightly sweet taste that elk brings to the table.

Ingredients

• 1 lb ground elk meat
• 1 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 brioche burger buns, lightly toasted
• 4 slices aged cheddar cheese
• 1 cup wild arugula
• 1/2 cup caramelized onions

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a large mixing bowl, combine the ground elk meat, diced yellow onion, Worcestershire sauce, smoked paprika, sea salt, and black pepper. Mix gently until just combined to avoid tough burgers.
3. Divide the mixture into 4 equal portions and form into patties, each about 1 inch thick. Make a slight indentation in the center of each patty to prevent bulging during cooking.
4. Brush the grill grates with clarified butter to prevent sticking. Place the patties on the grill and cook for 4 minutes on the first side.
5. Flip the patties and top each with a slice of aged cheddar cheese. Continue grilling for another 4 minutes, or until the internal temperature reaches 160°F for medium doneness.
6. Remove the burgers from the grill and let them rest for 3 minutes to allow the juices to redistribute.
7. Assemble the burgers by placing each patty on a toasted brioche bun, topped with wild arugula and caramelized onions.

Yield burgers that are juicy and packed with a unique, gamey flavor that’s perfectly balanced by the sweetness of caramelized onions and the peppery bite of arugula. Try serving them with a side of sweet potato fries for a complete meal that’s sure to impress.

Elk Chili with Beans

Hey there, ever tried something wild for dinner? Elk chili with beans is a game-changer, offering a rich, hearty flavor that’s perfect for those chilly evenings or when you’re craving something different.

Ingredients

• 1 lb ground elk meat
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups beef stock
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Increase the heat to medium-high, add the ground elk meat, breaking it apart with a spoon, and cook until browned, about 7 minutes.
5. Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper, stirring to coat the meat and vegetables evenly.
6. Pour in the crushed tomatoes, beef stock, and apple cider vinegar, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
8. Add the drained and rinsed kidney beans and black beans, simmering uncovered for an additional 15 minutes to thicken the chili.
9. Season with salt to taste, adjusting the spices if necessary.

Kick back and enjoy this elk chili with beans, where the tender elk meat melts in your mouth against the creamy beans and robust tomato base. Serve it with a dollop of sour cream or over a baked potato for an extra comforting meal.

Slow Cooker Elk Roast

Oh, you’re in for a treat with this slow cooker elk roast. It’s the perfect set-it-and-forget-it meal that’ll have your kitchen smelling amazing all day.

Ingredients

• 3 lbs elk roast, trimmed of excess fat
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef stock, low-sodium
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
2. Season the elk roast evenly with sea salt and freshly ground black pepper.
3. Sear the roast on all sides in the skillet until deeply browned, about 3-4 minutes per side. Tip: Don’t rush the searing process; it’s key for flavor.
4. Transfer the seared roast to the slow cooker.
5. In the same skillet, add the thinly sliced yellow onion and minced garlic. Cook until softened, about 2 minutes.
6. Deglaze the skillet with beef stock and Worcestershire sauce, scraping up any browned bits.
7. Pour the onion mixture over the roast in the slow cooker.
8. Sprinkle smoked paprika and dried thyme over the roast.
9. Cover and cook on low for 8 hours, or until the meat is fork-tender. Tip: Resist the urge to peek; lifting the lid adds cooking time.
10. Once cooked, remove the roast and let it rest on a cutting board for 10 minutes.
11. Meanwhile, mix cornstarch and cold water in a small bowl to create a slurry.
12. Stir the slurry into the juices in the slow cooker. Cover and cook on high for 15 minutes, or until the sauce thickens. Tip: For a smoother sauce, strain it before serving.
13. Slice the roast against the grain and serve with the thickened sauce.

Deliciously tender and rich with a smoky depth, this elk roast pairs wonderfully with roasted root vegetables or over a bed of creamy polenta for a hearty meal.

Elk Meatballs in Marinara Sauce

Craving something hearty and unique for dinner tonight? These elk meatballs in marinara sauce are a game-changer, offering a leaner, richer alternative to your usual beef.

Ingredients

• 1 lb ground elk meat
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 2 cups marinara sauce, homemade or store-bought
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground elk meat, panko breadcrumbs, whole milk, lightly beaten egg, minced garlic, grated Parmesan cheese, sea salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
3. Form the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet as you go. This recipe should yield about 20 meatballs.
4. Heat the extra virgin olive oil and clarified butter in a large skillet over medium heat. Once hot, add the meatballs in batches, browning them on all sides for about 2 minutes per batch. Don’t overcrowd the skillet to ensure even browning.
5. Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 10 minutes, or until they reach an internal temperature of 160°F (71°C).
6. While the meatballs bake, warm the marinara sauce in the same skillet over low heat. Once the meatballs are done, gently toss them in the sauce to coat.
7. Let the meatballs sit in the sauce for a minute off the heat to absorb some of the flavors before serving.

Light and tender with a deep, gamey flavor, these elk meatballs are a delightful twist on a classic. Serve them over creamy polenta or alongside crusty bread for soaking up that rich marinara.

Elk Sausage and Peppers

Wow, you’re in for a treat with this Elk Sausage and Peppers recipe. It’s a hearty, flavorful dish that’s perfect for any night of the week, bringing a little wild game elegance to your table.

Ingredients

• 1 lb elk sausage, sliced into 1/2-inch rounds
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 bell peppers (mix of red, yellow, and green), julienned
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 cup chicken stock
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the elk sausage rounds to the skillet, ensuring they’re in a single layer. Sear until golden brown on both sides, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add the thinly sliced yellow onion and julienned bell peppers. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8 minutes.
4. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking until fragrant, about 30 seconds.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
6. Return the seared elk sausage to the skillet, stirring to combine with the vegetables and stock. Reduce heat to low and simmer for 5 minutes to meld the flavors.
7. Season with salt to your preference, then remove from heat.

Kindly note, the elk sausage brings a rich, gamey depth that pairs beautifully with the sweet peppers and smoky paprika. Serve this over creamy polenta or alongside crusty bread to soak up the delicious juices.

Elk Stir Fry with Vegetables

Mmm, imagine this: tender elk strips, perfectly seared, tossed with crisp, colorful veggies in a savory sauce. It’s a stir fry that brings the wild to your weeknight dinner rotation.

Ingredients

• 1 lb elk loin, sliced into 1/4-inch strips
• 2 tbsp clarified butter
• 1 cup broccoli florets
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add elk strips to the skillet, searing for 2 minutes per side until a golden crust forms. Tip: Avoid overcrowding the pan to ensure proper searing.
3. Remove elk from the skillet and set aside on a plate.
4. In the same skillet, add broccoli, red bell pepper, and carrot. Stir fry for 3 minutes until vegetables are crisp-tender.
5. Push vegetables to one side of the skillet. Add garlic and ginger to the cleared space, sautéing for 30 seconds until fragrant. Tip: This technique prevents burning the aromatics.
6. Return elk to the skillet, mixing with vegetables.
7. In a small bowl, whisk together soy sauce, honey, and sesame oil. Pour over the elk and vegetables, tossing to coat evenly. Cook for 1 minute to thicken the sauce slightly.
8. Garnish with green onions and sesame seeds before serving. Tip: Toasting the sesame seeds beforehand enhances their nutty flavor.

You’ll love how the elk’s richness pairs with the sweet and savory sauce, while the veggies add a satisfying crunch. Try serving it over a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal.

Elk Tacos with Fresh Salsa

Craving something wild for taco night? These elk tacos bring a gamey twist to your table, paired with a vibrant fresh salsa that’ll make your taste buds dance.

Ingredients

• 1 lb ground elk meat
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas
• 1 cup diced heirloom tomatoes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• 1 tbsp fresh lime juice
• 1/2 tsp fine sea salt

Instructions

1. Heat a large skillet over medium-high heat. Add clarified butter, allowing it to melt and coat the pan evenly.
2. Add ground elk meat to the skillet. Break it apart with a wooden spoon, cooking until no pink remains, about 5 minutes.
3. Sprinkle cumin, smoked paprika, sea salt, and black pepper over the meat. Stir to combine, cooking for an additional 2 minutes to meld flavors. Tip: For extra depth, toast the spices in a dry pan before adding.
4. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Keep them wrapped in a clean towel to stay warm.
5. In a medium bowl, combine heirloom tomatoes, red onion, jalapeño, cilantro, lime juice, and fine sea salt to make the salsa. Let it sit for 10 minutes to allow flavors to marry. Tip: For a smoother salsa, pulse ingredients briefly in a food processor.
6. Assemble tacos by spooning elk meat onto tortillas, topping with fresh salsa. Tip: Garnish with avocado slices or a drizzle of crema for added richness.

Just like that, you’ve got tacos with a tender, juicy elk filling and a salsa that’s bursting with freshness. Serve them with a cold craft beer to complement the bold flavors.

Elk Shepherd’s Pie

So, you’re looking to shake up your dinner routine with something hearty and a bit adventurous? Elk Shepherd’s Pie is your answer. It’s a twist on the classic, with rich, gamey elk meat and a creamy, golden potato topping that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs ground elk meat
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the clarified butter. Add the ground elk meat, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the onion, carrots, and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
4. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
5. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Add the thyme leaves, then simmer until the liquid is reduced by half, about 10 minutes. Tip: Reducing the liquid concentrates the flavors.
6. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
7. Add the heavy cream, unsalted butter, sea salt, and black pepper to the potatoes. Mash until smooth and creamy. Tip: For extra smooth potatoes, pass them through a ricer before mashing.
8. Transfer the elk mixture to a baking dish. Spread the mashed potatoes evenly over the top.
9. Bake for 25 minutes, or until the topping is golden and the edges are bubbly.

Every bite of this Elk Shepherd’s Pie is a cozy embrace of flavors, with the elk offering a deeper, more complex taste than traditional beef. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Elk Ribs with BBQ Sauce

Now, imagine sinking your teeth into something truly wild and wonderful. Elk ribs with BBQ sauce offer a gamey twist on a classic favorite, perfect for those looking to elevate their barbecue game.

Ingredients

• 2 lbs elk ribs, trimmed
• 1 cup homemade BBQ sauce
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 cup brown sugar
• 1 tsp mustard powder

Instructions

1. Preheat your oven to 275°F to ensure a slow, even cook that tenderizes the elk ribs perfectly.
2. In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, and mustard powder until smooth. This creates a balanced, tangy glaze.
3. Season the elk ribs evenly with smoked paprika, garlic powder, and onion powder, ensuring every piece is well-coated for maximum flavor.
4. Heat clarified butter in a large skillet over medium-high heat. Sear the elk ribs for 2-3 minutes per side until a golden crust forms, locking in juices.
5. Transfer the seared ribs to a baking dish. Pour the BBQ sauce mixture over them, covering each rib thoroughly.
6. Cover the baking dish with aluminum foil and bake for 2.5 hours. The low temperature breaks down connective tissues without drying out the meat.
7. Remove the foil and bake for an additional 30 minutes to caramelize the sauce, basting the ribs halfway through for an even glaze.
8. Let the ribs rest for 10 minutes before serving to allow the juices to redistribute, ensuring moist, flavorful bites.

For a standout presentation, serve these succulent elk ribs atop a rustic wooden board with extra BBQ sauce on the side. The meat falls off the bone with a perfect balance of smoky, sweet, and tangy flavors that’ll have everyone asking for seconds.

Elk and Mushroom Stroganoff

Feeling adventurous in the kitchen? You’re in for a treat with this hearty Elk and Mushroom Stroganoff, a twist on the classic that brings wild game and earthy mushrooms together in a creamy, dreamy sauce.

Ingredients

• 1 lb elk steak, thinly sliced against the grain
• 2 cups wild mushrooms (such as chanterelles or morels), cleaned and sliced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 cup beef stock
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 cup sour cream
• Salt and freshly ground black pepper, to season
• 1 tbsp fresh parsley, chopped for garnish
• 8 oz wide egg noodles, cooked al dente

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add thinly sliced elk steak, searing for 2 minutes per side until browned but not cooked through. Remove and set aside.
3. In the same skillet, add diced onion and sauté until translucent, about 3 minutes.
4. Stir in minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and begin to brown, approximately 5 minutes.
5. Deglaze the skillet with beef stock, scraping up any browned bits from the bottom.
6. Whisk in Dijon mustard and smoked paprika, then return the elk to the skillet. Simmer for 10 minutes, allowing the flavors to meld.
7. Reduce heat to low and fold in sour cream, heating through but not boiling to prevent curdling.
8. Season with salt and freshly ground black pepper to taste.
9. Serve the stroganoff over cooked wide egg noodles, garnished with chopped fresh parsley.

Just like that, you’ve got a dish that’s rich in flavor with the elk offering a lean yet tender bite, perfectly complemented by the creamy sauce and earthy mushrooms. Try serving it with a side of crusty bread to soak up every last drop of that delicious sauce.

Elk Meatloaf with Glaze

Oh, you’re in for a treat with this elk meatloaf recipe—it’s a game-changer for your dinner routine. Packed with rich flavors and topped with a sweet and tangy glaze, it’s comfort food with a wild twist.

Ingredients

• 1.5 lbs ground elk meat
• 1 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup ketchup
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine the ground elk meat, panko breadcrumbs, beaten eggs, whole milk, ketchup, Dijon mustard, Worcestershire sauce, diced onion, minced garlic, smoked paprika, kosher salt, and black pepper. Mix until just combined—overmixing can make the meatloaf tough.
3. Transfer the mixture to the prepared loaf pan, shaping it into an even loaf. Tip: For easier removal, line the pan with parchment paper before adding the meat mixture.
4. In a small bowl, whisk together the brown sugar and apple cider vinegar to create the glaze. Brush half of the glaze over the top of the meatloaf.
5. Bake in the preheated oven for 45 minutes. Then, brush the remaining glaze over the meatloaf and continue baking for another 15 minutes, or until the internal temperature reaches 160°F.
6. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful slice.

Velvety and rich, this elk meatloaf boasts a perfect balance of savory and sweet, with the glaze adding a glossy finish. Serve it alongside roasted root vegetables or atop a slice of crusty bread for an open-faced sandwich that’s anything but ordinary.

Elk Kabobs with Cherry Tomatoes

Backyard barbecues just got a gourmet upgrade with these succulent elk kabobs paired with sweet cherry tomatoes. You’ll love how the rich, gamey flavor of the elk contrasts with the burst of freshness from the tomatoes.

Ingredients

• 1 lb elk meat, cut into 1-inch cubes
• 1 pint cherry tomatoes
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the elk cubes with olive oil, balsamic vinegar, sea salt, black pepper, smoked paprika, minced garlic, and chopped rosemary. Toss until the meat is evenly coated. Let it marinate for at least 15 minutes to enhance the flavors.
3. Thread the marinated elk cubes and cherry tomatoes alternately onto skewers, leaving a small space between each piece for even cooking.
4. Place the kabobs on the preheated grill. Cook for 4 minutes on one side, then flip and cook for another 4 minutes for medium-rare, or until desired doneness is achieved.
5. Remove the kabobs from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Vibrant and juicy, these elk kabobs offer a perfect balance of smoky and sweet flavors. Serve them over a bed of wild rice or alongside a crisp arugula salad for a complete meal that’s sure to impress.

Elk Pot Pie with Flaky Crust

Zesty and comforting, this elk pot pie is your next favorite hearty meal. You’ll love the rich flavors and the flaky, buttery crust that makes every bite unforgettable.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 lb elk meat, cubed
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup potatoes, diced
• 1/2 cup peas, frozen
• 1/4 cup clarified butter
• 2 cups beef stock
• 1 tbsp fresh thyme, chopped
• 1 egg, pasture-raised and lightly beaten
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups of all-purpose flour with a pinch of salt. Add the chilled, cubed unsalted butter and blend until the mixture resembles coarse crumbs.
3. Gradually add 1/2 cup of ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes. Tip: Keeping the butter cold ensures a flaky crust.
4. Heat 1/4 cup of clarified butter in a large skillet over medium heat. Add the cubed elk meat and brown on all sides, about 5 minutes. Remove and set aside.
5. In the same skillet, add the diced carrots, celery, and potatoes. Cook until slightly softened, about 5 minutes.
6. Return the elk meat to the skillet. Add 2 cups of beef stock and 1 tbsp of fresh thyme. Simmer for 15 minutes, then stir in the frozen peas. Tip: Simmering melds the flavors beautifully.
7. Roll out the chilled dough on a floured surface to fit your pie dish. Pour the filling into the dish, cover with the dough, and crimp the edges. Brush with the lightly beaten egg. Tip: The egg wash gives the crust a golden shine.
8. Bake for 45 minutes, or until the crust is golden and the filling is bubbly.

Rich and savory, the elk pot pie boasts a tender filling encased in a crisp, golden crust. Serve it with a side of pickled vegetables for a delightful contrast.

Elk Jerky for Snacking

Unbelievably tasty and packed with protein, elk jerky is the perfect snack for your next adventure or just a lazy afternoon. You’ll love how simple it is to make, with flavors that are anything but basic.

Ingredients

• 2 lbs elk meat, trimmed of fat and sliced into 1/4-inch strips
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp liquid smoke
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper, freshly ground
• 1/4 cup brown sugar
• 1 tsp cayenne pepper (optional)

Instructions

1. In a large mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, brown sugar, and cayenne pepper. Whisk until the brown sugar is completely dissolved.
2. Add the elk meat strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F and line baking sheets with parchment paper. Arrange the marinated elk strips in a single layer on the prepared sheets, avoiding overlap.
4. Bake in the preheated oven for 4-6 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable.
5. Remove from the oven and let cool on the baking sheets. The jerky will continue to dry as it cools.

Out of the oven, this elk jerky boasts a perfect balance of smoky, sweet, and spicy flavors with a satisfying chew. Try pairing it with sharp cheddar and crackers for an elevated snack plate, or simply enjoy it straight from the bag on your next hike.

Elk Bolognese Pasta

Zesty and rich, this Elk Bolognese Pasta is a game-changer for your dinner routine. You’ll love how the wild elk meat brings a deeper flavor to the classic Italian sauce, making it a hearty meal that’s perfect for any night of the week.

Ingredients

• 1 lb ground elk meat
• 2 tbsp extra virgin olive oil
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 cup dry red wine
• 1 (28 oz) can crushed San Marzano tomatoes
• 1 cup whole milk
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lb dried pappardelle pasta
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add onion, carrot, and celery, sautéing until softened, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Increase heat to medium-high, add elk meat, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
5. Mix in tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in red wine, scraping the bottom of the pot to release any browned bits, and simmer until reduced by half, about 3 minutes.
7. Add crushed tomatoes, milk, salt, and pepper, bringing to a gentle simmer. Reduce heat to low and cook uncovered for 1.5 hours, stirring occasionally.
8. Meanwhile, cook pappardelle in a large pot of salted boiling water until al dente, about 8 minutes. Drain, reserving 1/2 cup of pasta water.
9. Toss cooked pasta with the Bolognese sauce, adding reserved pasta water as needed to loosen the sauce.
10. Serve topped with Parmigiano-Reggiano and fresh basil.

Perfectly al dente pappardelle cradles the rich, velvety sauce, with the elk adding a subtle gamey note that’s balanced by the sweetness of the tomatoes and wine. Try serving it with a crisp arugula salad dressed in lemon vinaigrette for a fresh contrast.

Elk and Wild Rice Soup

Feeling the chill in the air? There’s nothing like a hearty bowl of Elk and Wild Rice Soup to warm you up. This rustic dish combines the rich flavors of wild game with the nutty texture of wild rice, creating a comforting meal that’s perfect for any cozy night in.

Ingredients

• 1 lb elk stew meat, cubed
• 1 cup wild rice, rinsed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups beef stock, homemade preferred
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the cubed elk meat, searing on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, sauté the diced onion until translucent, about 5 minutes, then add the minced garlic and cook for 1 minute more.
4. Return the elk meat to the pot, along with the rinsed wild rice and beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
5. After 45 minutes, stir in the heavy cream and fresh thyme leaves. Simmer uncovered for an additional 15 minutes, or until the rice is tender and the soup has thickened slightly.
6. Season with salt and freshly ground black pepper to taste before serving.

The soup boasts a creamy texture with chunks of tender elk and perfectly cooked wild rice. Serve it with a side of crusty bread for dipping, or garnish with a sprinkle of fresh thyme for an extra touch of elegance.

Elk Fajitas with Bell Peppers

You’ve probably had your fair share of fajitas, but elk fajitas? Now that’s a game-changer. Imagine tender, juicy elk strips mingling with vibrant bell peppers, all wrapped up in a warm tortilla. Let’s dive into how you can bring this wild twist to your table.

Ingredients

• 1 lb elk steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large red bell pepper, julienned
• 1 large green bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small flour tortillas, warmed
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Heat a large cast-iron skillet over medium-high heat until hot, about 2 minutes.
2. Add clarified butter to the skillet, swirling to coat the bottom evenly.
3. Season elk slices with sea salt and black pepper, then add to the skillet in a single layer. Sear for 2 minutes per side, ensuring a golden crust forms. Remove and set aside.
4. In the same skillet, add julienned bell peppers and onion. Sauté for 4 minutes, stirring occasionally, until vegetables begin to soften.
5. Stir in minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
6. Return the elk to the skillet, tossing to combine with the vegetables. Cook for an additional 2 minutes to heat through.
7. Warm flour tortillas according to package instructions.
8. Divide the elk and pepper mixture evenly among the tortillas. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Velvety elk meets the crunch of bell peppers in every bite, with a smoky depth from the paprika. Try serving these fajitas with a side of avocado crema for an extra layer of richness.

Elk Stuffed Bell Peppers

Now, imagine biting into a juicy, flavorful bell pepper stuffed with tender elk meat and a mix of aromatic spices. It’s a hearty, satisfying dish that brings a wild twist to your dinner table.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground elk meat
• 1 cup cooked quinoa
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded sharp cheddar cheese
• 1 cup tomato sauce
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell peppers snugly.
2. In a large skillet over medium heat, melt the clarified butter. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add the ground elk meat to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Ensure the meat is fully browned to develop deep flavors.
4. Stir in the cooked quinoa, smoked paprika, ground cumin, and chopped parsley. Season with salt and freshly ground black pepper to taste. Cook for another 2 minutes to blend the flavors.
5. Remove the skillet from heat. Stir in half of the shredded cheddar cheese until melted and evenly distributed.
6. Stand the prepared bell peppers in the greased baking dish. Fill each pepper with the elk mixture, packing it lightly.
7. Pour the tomato sauce over the stuffed peppers, then sprinkle the remaining cheddar cheese on top.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For extra color, broil for the last 2 minutes.
9. Let the stuffed peppers rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

The stuffed peppers emerge from the oven with a delightful contrast of textures—tender peppers, juicy elk filling, and a cheesy, slightly crisp top. Serve them with a side of crusty bread to soak up the savory tomato sauce.

Elk and Potato Hash

Craving something hearty and unique for breakfast or brunch? This elk and potato hash brings a wild twist to your morning routine, combining robust flavors with comforting textures.

Ingredients

• 1 lb ground elk meat
• 2 cups Yukon gold potatoes, diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1/2 cup yellow onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat clarified butter in a large cast-iron skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them in an even layer. Cook undisturbed for 5 minutes to allow a golden crust to form.
3. Stir potatoes, then add onion and red bell pepper. Cook for another 4 minutes, until vegetables begin to soften.
4. Push vegetables to one side of the skillet. Add ground elk meat to the other side, breaking it apart with a spatula. Cook until no pink remains, about 3 minutes.
5. Mix elk with vegetables, then add minced garlic, smoked paprika, sea salt, and black pepper. Stir to combine and cook for 1 minute until fragrant.
6. Create two wells in the hash. Pour beaten eggs into each well. Cover skillet and cook for 3 minutes, or until eggs are set to your liking.
7. Sprinkle with fresh parsley before serving.

Absolutely satisfying, this hash offers a delightful contrast between the crispy potatoes and tender elk. Serve it straight from the skillet for a rustic presentation, or top with a dollop of sour cream for extra richness.

Conclusion

We hope this roundup of 20 delicious elk recipes inspires your next gourmet meal! Whether you’re a seasoned elk enthusiast or trying it for the first time, there’s something here for everyone. Don’t forget to share your favorite recipes in the comments and pin this article to your Pinterest board for easy access. Happy cooking!