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!
- 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.