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Elk and Moose Recipes
Sweet Bacon Wrapped Elk Tenderloin

Ingredients

  • 2  lbs elk tenderloin   (a single deer loin or Moose or venison or Pork or Beef)
  • 1/2  lb bacon
  • 3  cups brown sugar
  • 2  cups soy sauce
  • 1/4  cup white sugar   (Optional for added Sweetness)

    Directions

    1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
    2. Put Elk Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
    3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
    4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
    5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
    6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
    7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
    8. Place on center rack in oven and bake at 350°F for 30-40 minutes.
    9. OPTIONAL - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
    10. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
Roast Moose

Ingredients

  • 5 1/2  lbs moose roast
  • 1  cup vinegar   or white wine
  • 1  cup water
  • 1  teaspoon salt
  • 1  teaspoon pepper

    Directions

    1. Marinate moose over night in 1 C water and 1 C vinegar.
    2. Season with black pepper and salt.
    3. Bake 3 1/2 -4 hours at 325 degrees.

Country Fried Elk Steak

Ingredients

  • 4-6 steak
  • 1  cup flour
  • 1  cup dry breadcrumb
  • 3 egg
  • 2-3  tablespoons vegetable shortening
  • 3  teaspoons lemon pepper
  • 3  teaspoons kc masterpiece barbeque seasoning or season salt

    Directions

    1. First, Thaw your steaks. Then use a meat tenderizer to hammer the steaks on both sides. If you don't have a tenderizer you can use a knife and hit the steak in a parallel hatching pattern, then cross hatch them, on both sides. (BE CAREFULL!) Set aside.
    2. Second, set out your 3 medium bowls. In the first one put 1 C flour, and 3 tsp of lemon pepper and mix. The second bowl is your beaten eggs. The third bowl will be 1 C of breadcrumbs mixed with your Barbeque seasoning/season salt.
    3. Next, put a large skillet on the stove. Melt your 2 to 3 TBSP of vegetable Shortening on medium low.
    4. (You will want to start with your thickest Steak and end with your thinnest.) Take a steak with your fingers (if you don't mind globby fingers) or a set of tongs, and dredge it in the flour mixture on all sides. Then dredge it in the egg mixture (all sides) followed by the breadcrumb mixture. Carefully place in the skillet. Repeat this process until all steaks are in the skillet.
    5. Cook for approximately 6 minutes on each side. Check the center of your thickest steak with a knife before removing them from the heat. It should be just slightly pink or medium well done. (Its not a good idea to under or overcook wild game) Place the steak on a paper towel covered serving platter (to absorb the excess oil).

Moose Stroganoff

Ingredients

  • 1 1/2  lbs moose sirloin steak   (cut in 1/2" strips)
  • 1/2  cup flour , plus
  • 2  tablespoons flour
  • 1  teaspoon salt
  • 1/2  lb mushroom , chopped
  • 2  small onion , chopped
  • 1  clove garlic
  • 3  tablespoons oil
  • 1  tablespoon worcestershire sauce
  • 1  cup beef broth
  • 1  cup sour cream

    Directions

    1. Roll meat in 1/4 cup flour and salt.
    2. Saute garlic, onions and mushrooms in oil for 5 minutes.
    3. Add meat and brown.
    4. Remove meat, mushrooms and onions from pan.
    5. Add remaining flour to drippings in pan.
    6. Add Worcestershire and broth.
    7. Cook until thickened.
    8. Add sour cream.
    9. Heat until gravy simmers.
    10. Add cooked moose and vegetables and reheat.
    11. Serve over noodles or rice.
Elk Stew

Ingredients

  • 2 tbsp butter
  • 2 tbsp canola oil
  • 1 1/2 cups finely chopped yellow onion (about 2 medium-sized onions)
  • 1 cup celery (1/4 inch dice)
  • 1/2 cup carrots (1/4 inch dice)
  • 2 cloves garlic, chopped medium-fine
  • 1 tsp dry thyme leaves, or 5-6 fresh sprigs tied together
  • 1/2 tsp finely chopped dry rosemary leaves, or about 1 tsp freshly chopped
  • 1 bay leaf
  • 1/3 cup (packed) medium-fine chopped parsley
  • 2 tbsp flour
  • 5 cups stock (use 2 1/2 cups stock and 2 1/2 cups of water if hearty stock is being used)
  • 1 1/2 to 2 tsp salt
  • 1/4 to 1/2 tsp freshly ground black pepper
  • 2 to 4 tbsp canola oil
  • 3 lbs elk (1 inch stew cubes)
  • 1/2 cup dry red or white wine
  • 1/2 cup water

    Directions

    1. Using a 6 to 8 quart Dutch oven, melt the butter over medium-high heat. Add the canola oil.
    2. Add the onion, celery, and carrot to the Dutch oven. Reduce heat slightly and sauté for 15 to 20 minutes, or until vegetables are noticeably brown. Do not allow the vegetables to blacken.
    3. All at once, add the garlic, thyme, rosemary, bay leaf, and parsley. Cook and stir for about 2 minutes or just until the garlic begins to brown. Sprinkle in flour, stir to combine. Immediately blend in the stock, or stock and water combination. Reduce burner to lowest setting.
    4. Add canola oil to a separate large saucepan or skillet. Heat oil over medium-high heat. When hot add stew chunks. Do not over crowd, cook in 2 or 3 batches if necessary. Let meat chunks sear for 2 to 3 minutes per side before turning. Each batch of browning will take about 8 to 10 minutes or so. No need to rush. Get the meat chunks a nice dark brown for best flavour. Add the browned stew meat to the Dutch oven. Between batches immediately deglaze the hot pan with a liquid combination of 1/4 cup wine and 1/4 cup water. Use a food whip to combine the browned bits from the bottom of the pan with the liquid. No additional heat should be necessary; deglazing should only take a minute or two. Add deglazed liquid to the Dutch oven.
    5. Remove from burner and snuggly seal the top of the Dutch oven with a layer of aluminum foil. use two sheets cross-wise if necessary.
      Cover and cook in a 275F oven for 4 hours.
      If using, remove fresh thyme sprigs.
    6. Serve with vegetables of choice.
      This traditional elk stew reheats and freezes well.