My Top 5 Best Elk Recipes featured in RMEF’s Bugle Magazine and the Carnivore’s Kitchen found on RMEF’s Elk Network. I’ll be sharing more Elk recipes for Rocky Mountain Elk Foundation’s subscribers throughout 2019. Become a subscriber and take part to ensure the future of elk, other wildlife, their habitat and our hunting heritage.
Succulent Smoked Elk Roulade with Creamy Gorgonzola Sauce might sound tedious and overly complicated, but really it’s a very simple dish to prepare and the outcome may sway your traditional ways for cooking up some of those cuts of elk you have in the back of the freezer.
I’m a firm believer in color and fragrance when cooking in the kitchen, and if I had to make a list of my top five hunger-inducing combos, curry would be number one. For this recipe, I use a yellow curry powder found at your local grocery store. This curry adds hints of spice and sweetness to the dish, and when combined with elk, orange bell pepper, sweet potatoes and coconut milk, you end up with a savory and satisfying combination.
A classic Greek Gyro is made from pieces of meat stacked on a vertical rotisserie and slowly cooked using indirect heat. Once the meat exterior is crispy, pieces are then shaven off and used to fill flatbreads folded up with other accompanying ingredients such as potato fries, fresh onions, crispy cucumbers, tomatoes and a yogurt sauce called Tzatziki.
There’s something to be said about cooking outdoors and with hunting season just around the corner, I figured now would be the ideal time to utilize some ground game meat from last year’s harvest and share these brie-stuffed elk sliders that I enjoy preparing.
With a mild essence of grated onion, chopped parsley, minced garlic and a few other seasonings, these flavor-packed burgers are juicer than grilled hamburgers. The secret? I cook these burgers on my outdoor flat-top grill (some might call it a griddle). They cook more evenly and retain more moisture because the entire burger is seared slightly, which holds in the moisture. On a traditional grill, only the area that touches the grill is seared. Plus, I’m able to cook the onions and toast the buns on the same flat-top grill.