If you are looking for a really fresh, quick and lick your plate clean dinner idea, try cooking up this elk with rosemary and potatoes recipe. Everything I used to make this meal grew in my garden from the red, white and blue potatoes to the onion, garlic and rosemary. I’m not a fan of cooking whole roasts, so a lot of my recipes will use the same cuts of meat but in different cooking variations. I hope you give this recipe a try… If you don’t have elk, you can substitute venison or antelope.
- 1lb Elk bottom round, thinly sliced
- 2 cups Baby tri-colored potatoes, boiled
- 1 medium onion, diced
- 2 garlic cloves, thinly sliced
- 1 tablespoon rosemary, roughly chopped
- 2 tablespoons butter
- 1/2 cup Italian salad dressing
- 1 teaspoon garlic powder
- pinch of salt and pepper
Marinate the sliced elk in your favorite Italian salad dressing along with 1 teaspoon garlic powder, a pinch of salt, pepper and rosemary. Cover and place in refrigerator for 30 minutes to an hour. While the meat is marinating, boil small tri-colored potatoes for 10-15 minutes until soft. Drain and set aside. Heat a skillet over medium heat and add butter, garlic, onion and remaining rosemary. Sauté the onions until softened. Add potatoes and stir together. Move potatoes to 1/2 of the skillet and add elk. Cook elk until preferred doneness. I prefer mine to be medium-rare so I cooked for 3-4 minutes, removed from heat and served right away! ~Enjoy!
