Complete Bear Hunting System

Elk Meat Recipes

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Elk meat is a very good low fat food source that has much lower fat content than most meat and poultry products and therefore is considered to be healthier than beef, turkey, chicken and even fish. Ground, cooked or pan-broiled elk meat can serve as an excellent substitute for other red meats in nearly all recipes. Cooking with elk meat is as easy as cooking with any other exotic or gourmet meat. Recipes as varied and you'll love the rich exotic taste of the meat in every preparation!

Barbecued Elk Ribs


Elk Ribs with Some loin meat attached- 6 Lb.

Onions- Finely Diced- 1/4 Medium Sized

Currant Or Plum Jelly Or Jam- 1 Cup

Brown Sugar- 1/2

Water 1 1/2 C

Cloves-1/8 Tsp.

Dry Mustard-1/2 Tsp

Garlic Powder- 1/2 Tsp.

Salt-1/2 Tsp.

Black Pepper -Freshly Ground-To Taste

Method:- Marinate the meat in buttermilk for 24 hours. Place all ingredients except the elk ribs in a large bowl and mix well to make the sauce. Sprinkle the ribs with pepper and some extra salt and arrange in a double layer in a big size roasting pan. Roast for an hour at 325 degrees in a pre-heated oven. Remove from oven and pour the sauce over the ribs. Increase heat to 350 degrees and bake for another 1-½ hours till the surface of the ribs begin to char. Turn the ribs over, cover the pan and cook for another half hour till ribs become tender and the sauce thick. Serve by placing ribs on platter and pouring the sauce over the ribs.

Elk Jerky


Deer roast- 4 lbs.

Beer- 2 cups

Whiskey- ¼   cup

Apple cider vinegar-1 cup

Worcestershire sauce- 2 tbs.

Lite soy sauce-1/3 cup

Orange peel (grated)-2 tsp

Garlic (minced)-4 cloves

Salt- ¼ cup

Brown sugar- ¼ cup

Ginger (grated)- 1 tsp.

Onion powder-  ½  tsp.

Method:- Cut the roast into ¼  inch wide ¼  inch thick strips trimming the fat as you slice the roast. Take a glass bowl and put all other ingredients in it and mix well to prepare marinade. Place the meat in the marinade keep the bowl in a cool place. Let the meat marinate for 24 to 36 hours and then remove and place on a wire rack to air dry for an hour or till glazed. Then smoke the jerky for 12 to 16 hours at about 160 degrees adding water soaked hickory chips to the coals used for smoking.



Elk steak-2 lbs

Bacon or salt pork- ½ lb

Stock-6 cups

Flour-2 tbs.

Stewed tomatoes or preferably Zucchini-1 can

Onions-7 (small)

Celery -2 stalks (diced)

Carrots -8 (small sized)

Peas-1 cup

Sugar-2 tbs.

Garlic to taste

Salt and pepper to taste

Method: - Cube the bacon/pork in 1-inch cubes. Slice elk meat in 2 inch pieces. Take a large saucepan and sauté the bacon till light brown. Transfer bacon to a bowl and fry the elk in the bacon fat placing pan on high heat till the meat is browned. Then stir in the flour to make a roux the lower the heat to brown for another 2 to 3 minutes. Add the stock stirring till it is smooth then simmer of another hour. Let the elk become tender adding more liquid if needed.

Add the rest of the ingredients, except the peas, to the stew and continue simmering till the stew is thick. Simmer peas till done in a separate pan and strain. Spoon the peas over the stew when serving. The stew goes well with potatoes, corn muffins and a salad.

Posted November 30, -1 by Justin Ott

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