Elk and Beef Recipes

As most recipes that feature beef can be altered to accomodate elk, I've combined the pages. Just remember, elk cooks quicker than beef (due to the lower fat content) and you don't want to overcook elk, pink in the center is a good thing! See elk cooking tips, under Elk Meat Information Tab for more details.

Chinese Rice Noodles and Beef (soup)

I received this Chinese recipe from my sister-in-law who spent ten years in China as a missionary. The beef is wonderfully seasoned and great with or with-out the noodles and kale. The trick with this dish, as with all stir fry’s, is to try to have all parts ready at once so nothing has a chance to get cold or overdone. I find the beef cooks quicker than the kale and noodles, so I actually start it last. I’d rather have slightly cold kale than overdone beef.

  • 4 green onions, cut into 1” lengths
  • 3-4 garlic cloves, crushed and minced
  • ¾ of a lb of beef, cut into thin strips (sirloin steak works great)
  • Dash of sugar
  • 2 T soy sauce
  • Salt
  • Pepper
  • Olive oil
  • 1 bundle of Kale
  • 2-3 cloves garlic, minced
  • Rice noodles (found in Asian grocery markets)
  • 1 T Beef broth powder (or to taste)


Put 2-3 tablespoons of olive oil in cast iron skillet. Once hot, add meat, onion and salt. Cook for 1 minute or so until beef just starts to brown, add garlic, soy sauce, sugar and pepper. Stir. Once dish is about done (do not overcook beef) cover, remove from heat and put skillet in a pre-heated (but turned off) oven to keep warm.

Meanwhile, stir fry kale in an olive oil with garlic and light salt. After kale shrivels up, add small amount of water and cover with lid. Let kale steam for about 5 minutes, adding more water if necessary to keep it from burning.

Meanwhile for noodles boil water according to package directions and add beef broth powder. Return to boiling and add noodles, cook 3-5 minutes or until cooked but not mushy.

Serve noodles and broth topped with beef and kale. Strain noodles if you don’t care for a soup-like dish.


Elk Roast with Kansas City-Style Barbeque Sauce

This makes a great dinner and even greater bbq sandwiches! We often use this recipe when we give away samples, people can't seem to have enough of it!

  • 3-4 lb Elk Roast
  • 1 lg onion, peeled and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 1 cup water
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 28 oz canned tomatoes, crushed
  • 2 c ketchup
  • 2/3 c molasses
  • 3 T cider vinegar
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 1/8 tsp cinnamon, ground
  • 1/8 tsp ground allspice
  • 1/8 tsp cayenne pepper (optional)


 Preheat oven to 400 degrees F. Prepare roast: place onions, garlic and water in a large Dutch oven or stockpot. Rub salt, paprika and pepper all over roast then place meat on top of onions. Pour tomatoes over meat. Cover pot tightly and place in oven. Cook for 15 minutes and then reduce temperature to 325 degrees F. Cook for 2 hours. Cool uncovered; then cover and refrigerate. Transfer meat to a plate, thinly slice. Reserve 1 1/3 cup of braising liquid and discard the rest. In the same pot, prepare barbeque sauce: combine 1 1/3 cup of braising liquid (or tomato sauce) ketchup, molasses, vinegar, onion powder, garlic powder, cinnamon, allspice, and cayenne pepper (if desired). Bring sauce to a boil. Lower heat and simmer for twenty minutes stirring occasionally, until flavors blend. Taste for seasoning. Combine meat and as much sauce as desired and reheat in oven for thirty minutes at 350 degrees or until heated through, serve on rolls or over potatoes.


Beef Brisket with BBQ Sauce

This is a great way to prepare brisket which is best cooked long and low. You can substitute your favorite bbq sauce for the sauce here or even prepare this in your slow cooker. Cook on low for 8 to 10 hours.

  • ½ c water
  • ¼ c cider vinegar
  • ¼ c Worcestershire Sauce
  • ¼ c ketchup
  • ¼ c dark corn syrup
  • 2 T vegetable oil
  • 2 T prepared mustard
  • 1 fresh brisket (3-4 lbs)


In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat.

Place brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350 degrees for 2 to 2 ½ hours or until meat tender. Let stand for 5 minutes. Thinly slice meat across the grain.

Yield: 10-12 servings.


Sweet and Sour Elk Meatballs

This is a great way to serve elk meatballs. Can be used an entree for Sunday dinner or as an appetizer. Try setting them out with toothpicks.

  •  1 lb elk meatballs (2 pkgs), thawed
  • 3 1/2 c tomato juice
  • 1 c packed brown sugar
  • 10 gingersnaps, finely crushed
  • 1/4 c white vinegar
  • 1 tsp onion salt

Place meatballs in a greased 13x9 baking dish. 

In a saucepan, combine the tomato juice, brown sugar, gingersnaps, white vinegar and onion salt. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. Bake, uncovered, at 350 degrees  for 30 minutes or until heated through. Yield: 8 servings


Breaded Elk Cube Steak

As with all elk meat, you want to be sure not to overcook. The breading adds some moisture and is a delicious way to eat cube steak. We hope you enjoy it! If desired, add some tomato sauce and mozzarella cheese after browning in skillet and pop it in a warm oven (covered) until the cheese melts.

  • 4 elk cube steaks (about 1 pound)
  • 2 eggs, lightly beaten
  • 1 c flour
  • 1 1/2 c. bread crumbs
  • 2 T. Butter

Melt butter in skillet at medium heat. Coat steaks lightly in flour, dip in egg, then coat in bread crumbs. Place in skillet and let lightly brown, one to two minutes. Turn and brown other side.

If unsure that the steak is cooked correctly, cut a small slit and check the color, pink is good! Add more butter if steaks appear to be drying in the pan.


Elk Roast Dinner

A simple pot-roast style dinner. Don’t stress about over cooking when doing a pot roast. As long as there is still some liquid in the pan the meat will be fine.

  •  2 to 3 lb Elk Roast
  •  2 T vegetable or olive oil
  • 5 or 6 med potatoes
  • 1 med onion
  • 5 carrots
  • 1 env onion soup mix
  • 4 T corn starch
  • Water


 Heat oil in a large skillet or roaster pan and brown roast on all sides. Place roast in a roaster pan and add 2 inches of water. Peel and chunk vegetables into 1-2 inch pieces and arrange around roast. In a small bowl, dissolve onion soup mix in 2 c. water and pour over roast. Insert a meat thermometer halfway into the thickest part of the roast and cover. Bake at 350 degrees for around 2 hours or until thermometer reads at least 140 degrees. Take out of oven and carefully remove roast from pan. Place on a cutting board and cover with foil. Let roast rest for ten minutes. Meanwhile, spoon vegetables into a serving dish and keep warm. Scrape the bottom of the roaster pan and pour broth and any browned bits into a saucepan; heat to boiling. In a small bowl combine 4 T of cornstarch and 4 T water. Stir into broth, reduce heat to medium/low and stir occasionally until thickened.

Carve roast against the grain and serve with potatoes, carrots and gravy.  Serves: 6 to 8

Simple Elk Meat Stew

Beef Stew with Dumplings

  •  1 lb Elk Stew Meat
  • 2 T.vegetable or olive oil
  • 1 env. onion soup mix
  • 7 or 8 med. potatoes
  • 7 or 8 carrots
  • 4 T cornstarch
  • water 


Place oil in a Dutch oven and heat over medium heat. Add stew meat. Stir until meat is browned on all sides. Remove from heat and add enough water to cover meat. In a small bowl, dissolve onion soup mix in water and add to stew. Peel and chunk vegetables into 1 inch pieces before adding to stew. Add more water to cover vegetable and meat. Stir well. Bake in a 325 degree oven for 3 to 4 hours or until vegetables are tender. Add more water if necessary during baking.  Remove from oven and keep hot on stove top over medium heat. In a small bowl, combine 6 T corn starch and 6 T water. Stir into hot stew. Bring stew to a boil, stirring occasionally until thickened. Serves: 8 to 10 

Alternatives: Use your favorite dumpling recipe to thicken stew on stove top, instead of using cornstarch and water. 

Elk Roast and Gravy

  • 1 elk roast (3 to 4 lbs.)
  • 2 T. butter
  • 10 whole garlic cloves, peeled
  • 2 tsp. dried rosemary, crushed
  • 12  tsp. onion powder, divided
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme
  • 7 med. carrots, quartered
  • 5 sm. onions, quartered
  • 1 T. beef bouillon granules
  • 1 tsp. browning sauce
  • 2 T. cornstarch
  • 3 T. cold water

 Cut 10 deep slits in roast; place a  a small slice of butter and a garlic clove  in each slit. Pierce roast in several places with a meat fork. Combine rosemary, 1 tsp. onion powder, garlic powder and thyme; rub over entire roast. Cover and refrigerate for 2 hours. Add 2 inch of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325 degrees for 2 1/2 to 3 hours or until a meat thermometer reads 160 degrees. Remove meat and vegetables to a serving platter; keep warm. Strain drippings into a measuring cup. In a saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.

Sweet and Sour Meatballs (2)

  • 2 pkgs elk meatballs, thawed
  • 1 can (20oz) pinapple chunks, drained (reserve liquid)
  • ¼ c white vinegar
  • 3 T soy sauce
  • 2 tsp packed brown sugar
  • 1 tsp ground ginger
  • 1 T plus 1 tsp cornstarch
  • 2 medium carrots, cut into ¼ inch slices
  • 1 small onion sliced
  • 1 medium green pepper, seeded and cut into ¼ inch strips
  • 6 cup hot cooked rice


In a 2-cup measure, combine reserved pineapple juice and enough water to equal 1 cup, vinegar, soy sauce, brown sugar and 1 tsp ginger. Set aside. In small bowl, combine pineapple chunks and cornstarch. Set aside.

Spray a 12-inch non-stick skillet with nonstick vegetable spray. Add meatballs, pineapple juice mixture, carrots and onions to skillet. Bring to a boil over medium-high heat. Cover. Reduce heat to medium-low. Simmer for 13 to 15 minutes or until vegetables are tender, stirring occasionally. Add pineapple chunks to skillet, stirring until smooth. Stir in green pepper. Cook for 4 to 5 minutes, or until pepper is bright green, stirring frequently. Serve over hot cooked rice.

Barbequed Meatballs

  • 2 pkg elk meatballs, thawed
  • 1 bottle (12 oz) chili sauce
  • 2/3 c grape jelly
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper


Arrange meatballs in a greased, 8-inch square baking dish.

Combine, sauce, jelly, garlic powder and pepper in 1-qt saucepan. Bring to a boil over medium-high heat. Cook for 3 to 4 minutes, or until jelly is melted, stirring constantly.

Pour heated sauce over meatballs. Bake for 12-15 minutes or until sauce is hot and bubbly. Serve meatballs or mashed potatoes or hot cooked noodles if desired.

Tip: This recipe also makes fabulous appetizers. Serve meatballs on a platter with toothpicks

Elk Stew Pie

  • 6 T flour, divided
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb elk steak, cut into 1-inch pieces (we recommend sirloin, or stew meat)
  • 2 T vegetable oil
  • 1/2 c chopped onion
  • 2 garlic cloves, minced
  • 2 1/4 c water, divided
  • 1 T tomato paste
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 2 c cubed cooked potatoes
  • 1 1/2 c sliced cooked carrots
  • 2 T minced fresh parsley
  • pastry for single-crust pie (9-inches)

 In a large re-sealable plastic bag, combine 3 Tablespoons flour, salt and pepper. Add elk in batches and shake to coat. In a large skillet over medium heat, saute elk in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits from skillet.

Combine 1 1/2 c water, tomato paste, Italian seasoning and basil; gradually stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil' cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt baking dish. On a floured surface roll out pastry to fit dish. Place over filling; flute edges and cut slits in top. Bake at 425 degrees for 25 to 30 minutes or until crust is golden brown. Let stand for 10 minutes before serving.  Yield: 4-6 servings.


Cheeseburger Pie

Cheeseburger Pie

  • 1 tin of crescent roll dough
  • 1 egg
  • 1 C cheddar cheese, shredded (divided)
  • 1 lb ground beef or elk
  • 2 c favorite pasta sauce
  • 2 c frozen vegetables (I use beans and corn)

Unroll crescent roll dough and flatten to fit a 9" pie pan, pressing seams together. In a seperate bowl, beat egg and then spread egg over dough. Sprinkle 1/4 c of cheese over the egg.

Meanwhile, brown ground beef (or elk) in a pan. Add sauce and vegetables, stir to warm and add to pie plate. Top with remaining cheese. Bake at 350 degrees for 30 minutes or until pie is bubbly and lightly browned.