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Elk... How do you...
- Thread starter MakiSupaStar
- Start date
yeah man. Elk burgers ARE tasty. Or steak, of course. RARE, if you like rare, it's awesome. So lean. Not gamey.
I can't give you a clue as to a good way to prepare elk.
The way NOT to prepare it is undercooked over painted wood from an old bookshelf.After a long night of watching the walls do interesting things.
It was actually very tasty.Except for the totally raw middle part.
The way NOT to prepare it is undercooked over painted wood from an old bookshelf.After a long night of watching the walls do interesting things.
It was actually very tasty.Except for the totally raw middle part.
Do not overcook it because game meats are much leaner and will dry on you more easily. If it's made into sausage though there is a good possibility that it has pork or perhaps some other more fatty meat ground into it for some fat content. I cook my venison breakfast sausage over medium or a tad past and I actually cover it part of the time. I don't know if that really does anything but it comes out mighty tasty. With the ground either elk burgers or chili. Elk chili sounds nice this time of year.
brad
brad
bongomania
Commercial User
I first had elk about six years ago. The good news is that it's probably the least gamey-tasting met you will find. Venison has a much wilder taste, and frankly I don't care for it much. I found elk to have a pleasant flavor. What's important is not to dry it out when cooking, as it has almost no fat to generate moisture. As noted above, chances are the sausage you have has some pork or other domestic meat mixed in, so it should be good as is. The ground meat would be great for a meat loaf or something similar. Check online for recipes - there are a bunch around.
The taste of venison can vary widely based on what kind of deer it is and what it was eating. My dear is all whitetail and it tastes great and is not gamey. I've heard that mule deer can be very gamey and I believe that's what ya'll mostly have in Colorado, right? Fallow deer is fantastic as is axis deer.
bc
In the past, I have smoked elk with great success. It doesn't dry out, because you aren't applying a great deal of direct heat to the meat, and this maintains its moisture instead of evaporating all the moisture during the cooking process.
One other way I have cooked steaks made from it, is to cut it into smallish cubes (about an inch thick), and coat the outside with some type of protective coating (I used sesame seeds, in this case), and apply a very close intense heat for a short period of time. That way the moisture is "sealed in" by the coating, since the sesame seeds are taking the brunt of the direct heat. Its OK if you leave it mostly rare, the blood is where the flavor is.
One other way I have cooked steaks made from it, is to cut it into smallish cubes (about an inch thick), and coat the outside with some type of protective coating (I used sesame seeds, in this case), and apply a very close intense heat for a short period of time. That way the moisture is "sealed in" by the coating, since the sesame seeds are taking the brunt of the direct heat. Its OK if you leave it mostly rare, the blood is where the flavor is.
If all you have is ground meat, chili is a good suggestion, spaghetti sauce works very well too. Game meat varies in the amount of "gaminess" (that's something you'll have to judge for yourself) but there's nothing wrong with Elk burgers or an Elk loaf either.
Try a mix of half elk burger and half Italian sausage in a lasagna. You can't miss with that combo!
Try a mix of half elk burger and half Italian sausage in a lasagna. You can't miss with that combo!
Coated in course ground black pepper, fried in butter, and eaten right out of the pan whilst standing over the stove is how we roll at deer camp. Dammit! Now I'm hungry!
