Elk round steak.

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hooked on smoke

Smoking Fanatic
Original poster
Aug 24, 2013
626
250
Southern California.
Greetings,
So a neighbor just shared a 2lb Elk round steak from a recent hunting trip for taking care of his pup while he was on vacation. I've never done Elk.
What do I do?
 
1) Rub with some olive oil, liberally salt, slap it on a searing hot grill and cook rare or medium rare, remove at internal temp of 130-135'F.

2) Cast iron with a 1/8"-1/4" of bacon fat just starting to smoke, put a good crust on that steak, cook rare or medium rare, remove at internal temp of 130-135'F..

3) Smoke over Hickory or Mesquite at 225'F till an internal temp of 120'F, then sear using either of the two above methods.

4) Cut it into two one pound steaks, wrap in bacon and cook using any of the above three methods.

Grill some nice veggies to go with it, a nice mixed medley of any of the following is always nice.
Onions, mushrooms, carrots, bell peppers, tomatoes, chiles, asparagus, squash, zucchini, egg plant and ect.

Potatoes, mashed, baked, roasted, grilled... Anyway you like them.

A nice crunchy garlic bread for sopping up juices is always nice.

Whatever you do, don't over cook it!
 
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Any of Chile's suggestions are good, you could also slice them up for fajitas as well. Elk is one of our favs as well
 
I have not made jerkey yet. Would you be willing to share a good marinade and how to's? I'm still learning.
I personally wouldn't use a marinade and would go light on any spices, maybe just salt and some fresh ground black pepper or crushed red pepper.
I would want to taste the Elk not hide it.
Partially freeze it to make it easy to cut thin, or use a meat cutter if you've one, 1/8" thick, no more than 1/4" thick.
And slice with the grain of the meat.
Season/marinate
Dry/smoke at 140'-150'F, you can use your oven if not smoking
 
I personally wouldn't use a marinade and would go light on any spices, maybe just salt and some fresh ground black pepper or crushed red pepper.
I would want to taste the Elk not hide it.
Partially freeze it to make it easy to cut thin, or use a meat cutter if you've one, 1/8" thick, no more than 1/4" thick.
And slice with the grain of the meat.
Season/marinate
Dry/smoke at 140'-150'F, you can use your oven if not smoking

Ah, good point. Whichever one I decide on, I'll use my Mes30 with mailbox and AMPS. Sear on the Webber.
Thanks again.
 
popcorn.gif
Let us know what you do, I am curious...... lots of good ideas there....
 
I'm leaning towards jerkey. Posts I've seen look pretty darn good. ChileRelleno shared to go light on the seasoning but do I need to use a cure? I know nothing about prepping jerkey.
I do have a dehydrated but would like to get some Smokey goodness on it. I have a Mes30 with mailbox mod and amps,
Would that work?
Any and all advice would be greatly appreciated. Recipes/How to's.
 
Chile and the Canuck have some very good ideas. One suggestion from our kitchen, my wife makes a wonderful elk stroganoff using elk round steak. It also works well in the slow cooker.

T
 
Chile and the Canuck have some very good ideas. One suggestion from our kitchen, my wife makes a wonderful elk stroganoff using elk round steak. It also works well in the slow cooker.

T

Okay, you sparked my interest. And others as well. Would you be willing to share a recipe for the Stoganoff? Broken record, I'm new and love to soak in all the good that I can.
 
I'm leaning towards jerkey. Posts I've seen look pretty darn good. ChileRelleno shared to go light on the seasoning but do I need to use a cure? I know nothing about prepping jerkey.
I do have a dehydrated but would like to get some Smokey goodness on it. I have a Mes30 with mailbox mod and amps,
Would that work?
Any and all advice would be greatly appreciated. Recipes/How to's.
No cure needed.
Slice 1/8"-1/4" max
Season
Smoke at 140'-150'F, your mailbox and AMPS will be great, as long as you can maintain temp for 10-12 hours or more.
To make sure your jerky is safe you may want to finish it by putting it in a preheated 275'F oven for 10-15 minutes after thorough dehydration.
 
Stroganoff  sounds awesome . Whole muscle wild game makes some of the best jerky ever . 
 
Okay, you sparked my interest. And others as well. Would you be willing to share a recipe for the Stoganoff? Broken record, I'm new and love to soak in all the good that I can.
Well I’ll be sleeping on the couch tonight thanks to you guy’s. I had to choke my wife, but just before her eyes popped out, she gave up the recipe. Hope you enjoy.

Venison Stroganoff

1 ½ to 2 pounds, deer, antelope, elk, or moose steaks

2 TBS. all-purpose flour

1 tsp. Kosher salt

2 TBS unsalted butter

2 cups sliced fresh mushrooms

1 cup chopped onion

2 cloves garlic, minced

¼ cup all-purpose flour

1 ¾ cup venison stock or beef broth

3 TBS. sherry

2 TBS. tomato paste

1 ½ to 2 cups sour cream

Hot cooked noodles or rice

6 to 8 servings

Procedure:

Remove all fat and silverskin from steaks. Cut into thin strips. In large food storage bag, combine 2 TBS. flour and the salt; shake to mix. Add venison strips; shake to coat. In large skillet, melt butter over low heat. Add venison strips. Cook over medium high heat until browned, stirring constantly. Remove meat with slotted spoon. Add mushrooms, onion, and garlic to cooking liquid in skillet. Cook and stir over medium heat until onions are tender. Stir in ¼ cup flour. Blend in stock, sherry, and tomato paste. Heat until bubbly, stirring constantly. Stir in sour cream and venison strips. Heat until just hot; do not boil. Serve over noodles.

T
 
  • Like
Reactions: p-nut
Okay, you sparked my interest. And others as well. Would you be willing to share a recipe for the Stoganoff? Broken record, I'm new and love to soak in all the good that I can.

Well I’ll be sleeping on the couch tonight thanks to you guy’s. I had to choke my wife, but just before her eyes popped out, she gave up the recipe. Hope you enjoy.

Venison Stroganoff

1 ½ to 2 pounds, deer, antelope, elk, or moose steaks
2 TBS. all-purpose flour
1 tsp. Kosher salt
2 TBS unsalted butter
2 cups sliced fresh mushrooms
1 cup chopped onion
2 cloves garlic, minced
¼ cup all-purpose flour
1 ¾ cup venison stock or beef broth
3 TBS. sherry
2 TBS. tomato paste
1 ½ to 2 cups sour cream
Hot cooked noodles or rice

6 to 8 servings

Procedure:

Remove all fat and silverskin from steaks. Cut into thin strips ***slice across the grain***. In large food storage bag, combine 2 TBS. flour and the salt; shake to mix. Add venison strips; shake to coat. In large skillet, melt butter over low heat. Add venison strips. Cook over medium high heat until browned, stirring constantly. Remove meat with slotted spoon. Add mushrooms, onion, and garlic to cooking liquid in skillet. Cook and stir over medium heat until onions are tender. Stir in ¼ cup flour. Blend in stock, sherry, and tomato paste. Heat until bubbly, stirring constantly. Stir in sour cream and venison strips. Heat until just hot; do not boil. Serve over noodles.

T
***Slice strips across the grain***
 
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