Elk with Rosemary and Potatoes

Elk with Rosemary and Potatoes

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!

Elk with Rosemary and Potatoes

Heat a skillet over medium heat and add butter, garlic, onion and remaining rosemary.

Elk with Rosemary and Potatoes

Sauté the onions until softened. Add potatoes and stir together.

Elk with Rosemary and Potatoes

Move potatoes to 1/2 of the skillet and add elk. Cook elk until preferred doneness.

Elk with Rosemary and Potatoes

Top potatoes with a dollop of sour cream and serve hot!

 Elk with Rosemary and Potatoes

Elk with Rosemary and Potatoes – puppy approved!

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