10 Mouthwatering Elk Recipes

Print Recipe

Looking for delicious elk venison recipes? We’ve gathered 10 of our best into a collection for easy browsing.

Elk Roast Recipes

Slow-Cooked Elk Loin

Use this recipe to slow cook smaller cuts of elk venison loin or roasts with leeks and a wheat beer.

Ingredients:

• 1 pound elk venison loin or roast
• 1 bottle of German wheat beer
• 1 can beef broth
• 4 tablespoons butter
• 1-2 leek onions, finely sliced
• 2 garlic cloves, sliced thin
• 1 teaspoon fresh sage
• 1/2 cup flour
• Salt and pepper

Full recipe: Slow-Cooked Elk Loin

---

Elk Rump Roast with Chipotle Butter

Succulent grilled elk steaks lathered with a rich and smoky chipotle butter is an easy way to enjoy elk meat. Save some of the chipotle butter and use on toasted French bread to serve alongside.

Ingredients:

• 1 elk venison rump roast
• Olive oil

Dry Rub Marinade:

• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon garlic powder

Chipotle Butter:

• 1 cube butter
• 2 chipotle pepper chopped
• 2 tablespoon adobo sauce
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander

Full recipe: Elk Rump Roast with Chipotle Butter

---

Elk Burgundy

Elk Venison Burgundy, or better referred to as Bourguignonne, is cubed meat slow-cooked with bacon, burgundy wine, brandy, pearl onions, mushrooms and seasonings.

Ingredients:

• 1 1/2 to 2 pounds elk venison stew meat, cut into cubes
• 2 cups red wine (Burgundy, Chianti or Merlot)
• 1 cup brandy
• 2 1/2 cups beef stock
• 6 slices thick bacon, coarsely chopped
• 2 tablespoons tomato paste
• 1 onion, diced
• 1 cup pearl onions
• 16 ounces sliced mushrooms
• 1 bay leaf
• 2 cloves garlic
• 2 teaspoons thyme
• 2 tablespoons butter
• 4 tablespoons flour
• 2 tablespoons cornstarch
• Salt and pepper
• 4 green onions, chopped (optional)

Full recipe: Elk Burgundy

---

Ground Elk Recipes

Savory Garlic Mushroom Ground Elk

This is a simple, savory stroganoff recipe that uses garlic, mushrooms, onion, canned mushroom soup, fresh sage and ground elk burger.

Ingredients:

• 1 pound ground elk
• 8 ounces sliced mushrooms
• 1 small yellow onion, chopped
• 2 garlic cloves, diced
• 2 tablespoons butter
• 1 tablespoon fresh sage, chopped
• 1 (10 3/4-ounce) can mushroom soup mix
• 1/2 cup water
• Worcestershire sauce
• 2 cups cooked rice
• Salt and pepper, to taste

Full recipe: Savory Garlic Mushroom Ground Elk

---

---

Elk Skillet Lasagna

Lasagna has always been known as a classic comfort food with layered rich tomato sauce, thick lasagna noodles and a whole lot of cheese. This skillet elk lasagna uses ricotta cheese, fresh mozzarella and Parmesan cheese.

Ingredients:

• ½ package lasagna noodles
• 1 pound ground elk meat
• 1 medium sweet onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups tomato sauce
• 32 ounces ricotta cheese
• 1 cup Parmesan cheese
• 8 ounces fresh mozzarella, sliced
• 2 eggs

Full recipe: Elk Skillet Lasagna

---

Elk Patty Melt

The perfect elk sandwich accompanied by melted Swiss cheese, caramelized onions, Thousand Island dressing pressed between two toasted and golden brown pieces of rye bread. Serve with a side of fresh cut French fries.

Ingredients:

• 1 pound ground elk (substitute ground venison or antelope)
• 1/4 pound chorizo (substitute ground sausage)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1 tablespoon vegetable oil
• 8 slices Swiss cheese
• 8 slices rye bread
• Mayonnaise (for spread on rye bread)

Full recipe: Elk Patty Melt

---

Stuffed Elk Cabbage Rolls

When you need a tasty appetizer that everyone will love, try this tender and delicious elk recipe.

Ingredients:

• 12 large cabbage leaves
• 1 pound ground elk
• 1 pound sweet Italian sausage
• 1 small can tomato paste, divided
• 1 teaspoon Better Than Bouillon beef base
• ½ cup water
• ½ cup warm cooked rice mixed with 1 tablespoon butter
• 1 egg
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried sweet basil
• 1 teaspoon homemade garlic powder
• 1 teaspoon homemade onion powder
• 1 tablespoon paprika
• 2 tablespoons onion, grated
• 2 tablespoons celery, diced
• ¼ cup carrots, shredded

Full recipe: Stuffed Elk Cabbage Rolls

---

Elk Backstrap Recipes

Pan-Seared Elk Venison with Rosemary Smashed Potatoes

Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary.

Ingredients:

• 2 individually cut elk backstrap steaks, each about 4- to 5-inches thick
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon ground coriander
• 2 tablespoons butter
• 2 slices of bacon, chopped
• 3 cloves garlic, chopped

Rosemary Smashed Potatoes:

• 6-8 potatoes
• 3 tablespoons butter
• 1 ½ tablespoons minced fresh rosemary
• Chopped fresh chives

Full recipe: Pan-Seared Elk Venison with Rosemary Smashed Potatoes

---

Elk Fajitas with Peppers and Onions

This is a quick wild game recipe using elk, bell peppers and Walla Walla sweet onions.

Ingredients:

• 1 ½ to 2 pounds of elk backstrap, sirloin or roast, thinly sliced
• 2 large sweet onions, thinly sliced
• 2 large yellow bell peppers, thinly sliced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon coriander
• ½ teaspoon chipotle chili powder (optional)
• ½ teaspoon kosher salt (optional)
• 1 tablespoon olive oil
• Flour tortillas
• Chopped cilantro
• Crumbled queso fresco cheese
• Sour cream

Full recipe: Elk Fajitas with Peppers and Onions

---

Elk Parmesan with Zucchini and Leeks

Tender elk medallions are covered in marina sauce and fresh melted mozzarella cheese on a bed of garden zucchini ribbons and sweet leeks.

Ingredients:

• 8-10 elk backstrap medallions (1/4 inch thick)
• 1 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 4 zucchini peeled into ribbons
• 1 large leek chopped
• 1 garlic clove chopped
• 4 tablespoons butter
• 2 cups marinara sauce
• 1/2 cup red wine
• Fresh mozzarella (cherry size)
• Diced chives and basil

Full recipe: Elk Parmesan with Zucchini and Leeks