Went to the local farmers market this morning. Bought a sirloing ELK steak from a elk ranch farmer. What the hell do I do with it? Thanks in advance.
cook it by the same way you like beef grill, ect. but just do it at a lower temp. roughly 25% more cooking time.
T-man way: Eat it raw during traing
Regular way: Cook it like you do with ordinary beef but remember that it contain less fat so you must watch it so it doesn´t gets dry and maybe ad some more fat during cooking.
or
Elk ragout
1 kg elkmeat
oil
1-1,5 teaspoons salt
10-15 crushed juniper berries
1 large onion
parsley
Some kind of root vegetable. Carrots is fine.
5 dl water (or water and red wine)
3 tablespoons of flour and some more water
(2 dl cream)
1-2 tablespoons blackcurrants juice
Cut the meat in smaler parts. Brown it in the oil.
Add salt and pepper and the juniper berries
.
Cut the onion and the root vegetable in large chunks. Add water (and red wine). Boil for 1-2 hours until the meat is tender.
Make a sauce on the gravy, flour and water. Maybe ad some cream.
Spice the sauce with the blackcurrants juice.
Serve with potatoes and some lingonberry preserve or blackcurrants jelly.
PS Sorry for the metricsystem but I haven´t got a clue just now how to translate volyms.
Its a litte hard to say without knowing the product. Since its farmed its probably not very gamey, but it really depends on what the farmer is feeding them. My korean matinade will work, but you ill want to add more fat to the marinade, olive oil might taste funny, so I would try peanut oil. just grill themlike normal steaks, and do not over cook them. Game meats get really tough if they go past medium. I would eat it rare. I don’t know if you got this one from the eye of roud post so here it s again: Juice of one lime, chili powder, garlic, 1/4c olive oil, 1 bottle beer (optional but I reccomend it,a nice lager, mexican beers are great). Let it sit in the marinade for thirty minutes, you may want to turn them a couple of times. When you go to grill them hit them with salt and pepper. This is really simple and you won’t need to make a sauce. Serve with some spanish rice or you could slice it up and serve it with tortillas, fat free sour cream , and salsa, maybe saute up some bell peppers and onions( saute them in olive oil with garlic, salt, pepper and lime juice) and make fajitas. You could saute the meat also, but I like the grilled flavor.
Make a dry rub out of salt, ginger, black and red pepper, garlic, and a little brown sugar. Rub it on one side of the steak. After it melts a bit flip the steak and do the other side. Cook on meduim coals until RARE, at most med. rare. Elk is low in fat and if cooked beyond med rare it gets chewy. It’s still good for you but no fun to eat.