Peppered Elk Skillet Food
ELK FRIED STEAK
In response to a request. The recipe is a little vague, so please feel free to add detail if you make this!
Provided by ChipotleChick
Categories Elk
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Lay steaks out flat.
- Salt and pepper to taste.
- Coat them with flour.
- Preheat skillet and oil.
- Lay steaks in skillet and sear them on both sides.
- Then turn stove down to medium low until well done, but not dry.
- The drippings can make a very good gravy!
Nutrition Facts : Calories 478.5, Fat 14.7, SaturatedFat 2.9, Cholesterol 165.7, Sodium 138.8, Carbohydrate 11.9, Fiber 0.4, Protein 70.2
GROUND ELK CASSEROLE
With the Corn, Black Beans and Cheddar Cheese, this resembles Tex-Mex, Add jalapenos or green chiles if you like, very versatile. We have lots of elk in our freezer and I'm trying to come up with recipes to use it up. I hope you like it!
Provided by CookbookCarrie
Categories Deer
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees.
- In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked. Drain the meat mixture and rinse with hot water, this helps remove any "game" taste your meat may have.
- Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
- Top with shredded cheese.
- Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.
Nutrition Facts : Calories 506.1, Fat 16.6, SaturatedFat 7.2, Cholesterol 69.7, Sodium 741, Carbohydrate 60.1, Fiber 10, Sugar 10.8, Protein 32.6
PEPPERED ELK SKILLET
This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles.
Provided by KAJenkins
Categories Elk Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
- Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 17.6 g, Cholesterol 51.7 mg, Fat 8.6 g, Fiber 10.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 669.3 mg, Sugar 9.9 g
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