Elk Steak Marinade

Elk Steak Marinade
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If I had a dollar for everyone who asks “why do you spend so much time sharing wild game recipes”, I just might be able to pay the house off one of these days.. Hahaha. I always come back and say that I do all this because I enjoy it. I enjoy hearing from folks who have tried the recipes and who have altered the recipes. I find personal inspiration every time I open the freezer door and wonder just what the heck we’re going to have for dinner tonight. How can I craft something with simple ingredients and make it look like something I paid a fortune for at a restaurant. All I focus on is what’s most important… ENJOYING THE MEAT!

So if you are looking for a really flavorful marinade for your game steaks, you need to try this one. You can use elk, venison or antelope meat. I simply took an elk roast from last years harvest and let it defrost for 2 days in the fridge. Then I sliced it into 1/2 inch thick steaks while it was still just slightly frozen. I tenderized each individual steak with a meat mallet before I mixed up the marinade ingredients below.

Combine the olive oil, chopped shallot, garlic, cumin, oregano and salt in a bowl. Place the steaks in a storage bag and pour the marinade into the bag. Squeeze the air out of the bag and seal. Set the steaks in the refrigerator for 6-24 hours. Remove and let sit on your counter for 30 minutes before grilling or searing in a cast iron skillet.

How you serve them is up to you. You can simply eat the steaks with your favorite side dish or you can see how I prepared them below. I grilled the elk steaks on medium-high heat for 5 minutes per side. I removed the steaks and loosely covered with foil letting them rest for 10 minutes before slicing into thin strips. Then I served them on mini corn tortillas with charred Anaheim Chilis, sliced avocado, cilantro rice, black beans, chopped green onions and cotija cheese. – Enjoy!

Serves 4-6

Ingredients

  • 8-10 boneless elk steaks, 1/2 inch thick
  • 1 cup olive oil
  • 1 large shallot, finely chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon kosher salt

If you’ve made any of my recipes, I’d love to hear from you. Send me an email or leave me a comment below the recipe you have prepared. You can also comment on my Facebook, Pinterest or Instagram pages.

Elk Steak Marinade
Elk Steak Marinade
Elk Steak Marinade
Elk Steak Marinade
Elk Steak Marinade

3 Comments

  • Reply January 3, 2018

    Shane Huntsman

    Definitely going to have to try this marinade out. My wife and I enjoyed your recipes since we found your page. From Ground Elk Cottage Cheese Pie, Elk and Antelope Fajitas, Elk Backstrap Gyros with the Lemon Citrus Marinade, Mule Deer Meatloaf, or Salsa Verde Enchiladas. All have been a hit at our table whether it be shared with friends and family, or just us and the kiddo. Keep the recipes coming. Thanks for your efforts and sharing.

  • Reply December 22, 2017

    mike bride

    cooked this sous vide and turned out amazing. gotta love cow elk!

    • Reply December 22, 2017

      NevadaFoodies

      Mike – can you tell me how you cooked it in the sous vide. I have one but usually only use it for pheasants…

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