alright everyone, who's got a good elk steak receipy??

i'm a crummy cook and i would like to know a good way to cook elk steak??
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jersey boy
IM actually a chef and make a rub salt,pepper,granulated garlic,sugar,brown sugar, thyme leaves, oregano and italian seasoning. Al little bit of all that and your good to go!! just rub it on and you could roast it in the oven grill whatever but thats by far my most favorite rub!!
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GPWDeer
Killer. Elk steak is easy. Just rinse the steaks in water. Then roll them in flour with a little bit of seasoning salt and pepper mixed in with it.

Then heat up a pan with about 2/3 of a cube of butter to about medium heat (my stove that is 5). When the butter is melted add some sliced (not diced) onions to the butter and a little bit (just one clove) of crushed garlic. Then place the steaks on top of the onions and cover the steaks with some more sliced onions. Cover the pan with the lid. Flip the steaks about every minute for about 4 minutes. Then leave the lid on and remove them from the heat and let them rest for about 3 miuntes. That will make sure the middle gets cooked. You want there to be a little bit of pink to them in the center when you cut into them. Serve them with the sauteed onions from the pan.

I usually serve this with mashed potatoes (some of the instant mashed potatoes are actually kind of good if you're in a hurry), and some steamed vegetables.

I have cooked mine this way the last two times. Just a note, thicker steaks (1" thick) seem to work better than the 1/2-3/4" thick steaks, but this has been some of the best meat of any kind I have tasted. Enjoy!

I also like to eat my game with a little bit of my grandmother's "pickle-lilly" spread on top. It is sort of like a pickle relish with a little more vinegary kick. I will have to see if I can get her recipe, because it can make or break the meal.

GPWDeer
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Jersey Boy, you wanna go elk hunting? Man that sounds good. :)
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GPWDeer
Killer,

Here is another one. Place some thick cut steaks (1" thick) in a roasting pan with at least 1.5" sides. Then cover all the steaks with Hickory flavored BBQ sauce (use about 3/4 to all of a bottle). Then top with uncooked bacon strips. USE PLENTY OF THE SAUCE AND BACON. then you bake it in the oven at about 275 degrees until the meat is light pink in the center. VERY TENDER and tasty. Easy as well. I used to make that one for my roommates in college.

GPWDeer
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killerbee
i'm going to try them all! i think i'm shooting for that bacon and BBQ souce tonight.mmmmmmmmmmm thanks for the input.. ANY MORE??
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killerbee
"GPWDeer" wrote:Killer,

Here is another one. Place some thick cut steaks (1" thick) in a roasting pan with at least 1.5" sides. Then cover all the steaks with Hickory flavored BBQ sauce (use about 3/4 to all of a bottle). Then top with uncooked bacon strips. USE PLENTY OF THE SAUCE AND BACON. then you bake it in the oven at about 275 degrees until the meat is light pink in the center. VERY TENDER and tasty. Easy as well. I used to make that one for my roommates in college.

GPWDeer
 thanks GPW, thats the first one i tried and mmmmmmmmmmmmmmm that was good! i might have over cooked it just a touch but i wasn't complaining. it deffinatly wasn't burned by no means it just did'nt have the little bit of pink in the middle. it was great! thanks for the advise :thumb


next one tomorrow night---- jersey boy's receipy! sounds good, we'll see how it goes, do you have any more info on how long to cook it at what temp??
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GPWDeer
glad you liked it. How long did you cook it for? I can't remember how long I used to do it, but usually when the bacon looks slimy and cooked but not crispy that means it is done.

GPWDeer
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southwind
Pour a little Jack Daniels into brown sugar until it gets pastey then put in baggy overnight. Throw on the grill and then enjoy!
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Holy moly GPW - that skillet reciepe sounds yummmo! Im givin' that a shot tomorrow night!
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jersey boy
well you could actually cook it as long as u want to just keep checkin it if u have a temperature meter use that but tahts all up to you man i honestly forgot what i cook it at i just throw it in but cook it slow keeps more flavor!!
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killerbee
accually i waited on jersey boys reciepy last night waiting for a time and temp, i'm going for it tonight, so i went with gpwdeer's skillet reciepy and WOW was it gooooood! i still am having a hard time not over cooking the steaks so tonight i'm either getting it right or we'll be eating RAW meat :)) i'm going to keep trying the different ones every night till i've tried them all, so any more????
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Buck Fever
Heres any easy and simple one. Soak steaks about 1/2" thick in teriyaki sauce with a little garlic powder for about 3 hours and grill. Very tasty..Im trying jersey rub on some vension tonight.
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jersey boy
let me know how they come out.
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brn2hunt
"GPWDeer" wrote:Killer. Elk steak is easy. Just rinse the steaks in water. Then roll them in flour with a little bit of seasoning salt and pepper mixed in with it.

Then heat up a pan with about 2/3 of a cube of butter to about medium heat (my stove that is 5). When the butter is melted add some sliced (not diced) onions to the butter and a little bit (just one clove) of crushed garlic. Then place the steaks on top of the onions and cover the steaks with some more sliced onions. Cover the pan with the lid. Flip the steaks about every minute for about 4 minutes. Then leave the lid on and remove them from the heat and let them rest for about 3 miuntes. That will make sure the middle gets cooked. You want there to be a little bit of pink to them in the center when you cut into them. Serve them with the sauteed onions from the pan.

I usually serve this with mashed potatoes (some of the instant mashed potatoes are actually kind of good if you're in a hurry), and some steamed vegetables.

I have cooked mine this way the last two times. Just a note, thicker steaks (1" thick) seem to work better than the 1/2-3/4" thick steaks, but this has been some of the best meat of any kind I have tasted. Enjoy!

I also like to eat my game with a little bit of my grandmother's "pickle-lilly" spread on top. It is sort of like a pickle relish with a little more vinegary kick. I will have to see if I can get her recipe, because it can make or break the meal.

GPWDeer
tried this last night and was very very good. THANKS :thumb :thumb
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GPWDeer
I am glad that you guys like the skillet recipe. I have really enjoyed it this year. It is a variation of a recipe my mom used to make all the time when I was a kid.

Here's another one we tried this weekend. It is not steak, but still good and easy too.

Crockpot. Add 1" cubes of elk meat (you can brown them if you want, but it's okay to just throw them in raw). Added some frozen stew vegatables (celery carrots potatoes and oninos) from the frezer section at the store, add some water until it is 3/4 of the way covering the meat and veggies, add some beef bulion powder (didn't measure, just added a little, but I think the bottle gives some direction), add some pepper and a tiny pinch of salt, let it cook for about 3 hours on low. The meat still looked a little pink when I dished it up, but it was definitely done. Just pick out a chunk and cut it open to see if it is done. YOU DON"T WANT TO COOK IT TOO LONG.

Very tastey stew and you can make as much or as little as you want that way.
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GPWDeer
I made some better stew this weekend that I thought you might like to try. Get a BIG pot. Take two large cans of stewed tomato chunks and through them in the pot at about medium to medium-high heat (about 6 or 7 on a 10 scale burner). Then throw in some small chunks (half-dollar sized) of elk (or deer) meat. I used about 1.5 to 2 pounds. Let the meat cook and brown up with the tomatoes stirring occasionally for about 25-30 minutes then reduce the heat to about 3.5 on a 10 scale burner. While the meat and tomatoes are cooking together chop 5 sticks of celery or so, 2 onions, and a full head of green cabbage (don't chop anything too finely I like it pretty coarse). Then add all the chopped fresh veggies to the pot. Then add three bags of frozen stew veggies (potatoes, carrots, and baby onions) or you could do fresh if you'd like. Add a bag of frozen corn. Let it all cook down (stirring occassionally and reduce heat further if necessary) for about an hour and then add about a quart or two of water. Before adding the water add a cube of chicken boulion and let it disolve. Salt and pepper to taste.

This sounds like a lot of work and it is a little work but the payoff is great. We had 10 people at our house for a birthday and this recipe sent them all home full. This stew gets better the longer you cook it and is amazing reheated for leftovers. I seriously don't know of a better way to eat the tougher cuts of meat than this. The process of slow cooking and the juices from the vegetables break the meat down and make it very tender.

Perfect for cold winter nights.

GPWDeer
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killerbee
oh i'm tryin it :thumb sounds to good not to!
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Buckmaster
Here is my favorite......

In a zip-lock bag add 1can of Dr. Pepper, 1/4cup of Teriyaki sauce, 1TBL spoon of Horseradish, Sea salt and ground pepper. a dash of garlic.
This will do about 4 stakes that are 3/8" to 1/2" inch thick. Let marinade for about 3 hrs. (if the stakes are bigger add more Dr. pepper)
Preheat your grill to med-heat or around 350` put your stakes on and DO NOT OVER COOK......... FOR 1/2 THICK STAKE COOK 4MIN ON EACH SIDE.... Let stand for about 5 min. and serve.

Enjoy!! ;-)
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