GRILLED ELK STEAKS
My husband brought home a freezers worth of elk meat from a hunt in Montana. I am a firm believer in eating whatever is brought home from a hunt. I really love elk meat! It has a mild flavor and is a good source of lean protein. If marinated, even the "tougher" cuts come out great. I recommend cooking to medium/medium rare for ideal tenderness, but I have had it cooked well done and it is still tasty. My husband remembers the smell of the field dressing the elk in full rut, so I came up with the recipe to "help" him enjoy elk as much as I do.
Provided by Marianne5
Categories Elk
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Using a fork or other tenderizing tool, puncture both sides of the elk steaks.
- Place elk steaks in a pan or dish.
- Sprinkle Italian dressing over the steaks. Turn to coat the opposite side of the steaks. (I use Good Seasons Italian Dressing that I make using red wine vinegar.)
- Sprinkle McCormick's Brand Montreal steak seasoning to coat one side of the steaks. (You could sprinkle seasoning over both sides, but if you use too much seasoning, you'll overpower the taste of the meat.).
- Cover the steaks with foil and place in the fridge.
- *Marinate at least an hour, overnight if possible.
- Grill steaks over medium heat approximately 5-6 minutes on each side depending on the thickness of the steaks and the desired doneness.
- Serve with mushrooms. Enjoy!
- *Prep time does not include marinating time.
Nutrition Facts : Calories 85.5, Fat 8.3, SaturatedFat 1.3, Sodium 299, Carbohydrate 3.1, Sugar 2.4, Protein 0.1
GRILLED ELK VENISON
Elk Steak can taste as good as beef if you know what you're doing. We show you how.
Provided by Jannah Haas
Categories Main Course
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine all ingredients (aside from the steaks). Mix well. Pour marinade into a large ziploc bag.
- Add the steaks to the marinade, and seal the ziploc bag well. Marinade in the refrigerator for at least 2 hours and up to 8 hours.
- Start up the grill and heat to about 500 degrees Fahrenheit. I use our Broil King gas grill. I find when searing steak, the pellet grill just doesn't get quite hot enough. Oil the grates with vegetable oil. Place the steaks on the grill and monitor closely. How soon you flip will depend on how thick the steaks are. You may need to flip in 1-3 minutes depending on steak thickness and heat. Use a instant read thermometer to determine doneness. You want to remove the steaks when the internal temp. is 130 degrees Fahrenheit.
- Place the steaks on a plate or platter and tent with aluminum foil. Allow to rest for 5-10 minutes. Serve and enjoy!
Nutrition Facts : Calories 277 kcal, Carbohydrate 14 g, Protein 3 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Sodium 1783 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
ELK STEAK MARINADE
Marinade for elk steak.
Provided by bhartkopf
Categories Meat and Poultry Recipes Game Meats Elk
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
- Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.
- Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 259.3 calories, Carbohydrate 2.6 g, Cholesterol 77.6 mg, Fat 12.5 g, Fiber 0.3 g, Protein 32.5 g, SaturatedFat 1.5 g, Sodium 332.5 mg, Sugar 1 g
GRILLED ELK LOIN
Steps:
- Combine all the ingredients in a stainless saucepan, then bring to a boil. Lower heat and cook at simmer for 15 minutes. Remove the sachet and puree the mixture in a blender for 45 seconds until very smooth. Strain through a chinoise and reserve for service.
- Preheat grill: Season elk medallions with salt and pepper, brush with vegetable oil and cook on grill for 3 minutes on each side, keeping the meat medium rare. Add 3 tablespoons of vegetable oil in medium saute pan, add apples and saute over high heat until apples begin to color slightly, then add sugar peas, cippolline onions and the chopped thyme. Season lightly then add the veal jus. Cook until reduced completely, then add the orange segments. Toss the mixture and remove from heat. Place an equal amount of the mixture in the center of 4 service plates, then place 2 elk medallions on top. Spoon 1 to 2 ounces of the sun-dried cherry sauce around perimeter and serve.
TASTY ELK STEAK
Very tasty and tender elk--as long as it is not overcooked. The sauce is very simple and does not take away the elk flavor.
Provided by Mr and Mrs Doug Phi
Categories Elk
Time 20m
Yield 4 elk steaks, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix brown sugar and margarine (butter) in small microwave cooking dish.
- Heat slowly until well mixed together (stir every minute).
- After the brown sugar is well mixed, let cool for a couple minutes and add the catsup to the brown sugar and margarine (butter).
- Place elk steaks on broiler pan; cot the top side of elk steaks.
- Be sure to preheat the broiler oven and then place in closed oven for about 4-5 minutes, depending on how you like the steak (rare, medium-rare, medium, medium-well, or well). I think it is better to cook them for shorter period for tenderness.
- After one side is cooked to satisfaction, turn and coat other side and repeat.
- Then eat and enjoy.
Nutrition Facts : Calories 168, Fat 11.4, SaturatedFat 2, Sodium 305.4, Carbohydrate 17.3, Sugar 16.7, Protein 0.4
ELK STEAKS WITH GREEN PEPPERCORN SAUCE
Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat.
Provided by Jim Weller
Categories Elk
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim any visible fat from the steaks.
- Combine the garlic and oil.
- Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper.
- Grill or broil about five-six minutes per side, depending on the heat level of the grill.
- Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready.
- GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking.
- Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min.
- Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min.
- Remove from heat, stir in peppercorns and correct sea soning.
- Drizzle sauce over steaks.
- Serve at once.
Nutrition Facts : Calories 157.4, Fat 9.3, SaturatedFat 1.7, Cholesterol 2.5, Sodium 323.3, Carbohydrate 6, Fiber 0.4, Sugar 3.2, Protein 1.3
GRILLED VENISON STEAK
For all the hunters. If the venison is very gamy, marinate up to two days in the refrigerator. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Total marinating time not included in preparation time.
Provided by Molly53
Categories Deer
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the marinade: Combine all ingredients in a saucepan.
- Heat mixture to boiling over high heat; reduce heat to low and simmer, covered, for about 30 minutes.
- Set aside to cool completely.
- Cover and store in refrigerator until ready to use.
- Marinate game in refrigerator before BBQ'ing.
- To cook venison, place on a lightly greased, preheated bbq grill and broil 7 to 10 minutes per side.
- Season to taste and serve.
Nutrition Facts : Calories 136.8, Fat 9.1, SaturatedFat 1.2, Sodium 206.2, Carbohydrate 4, Fiber 0.6, Sugar 1.6, Protein 0.3
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
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