Grilled Elk Loin Recipes

GRILLED ELK STEAKS

Grilled Elk Steaks image

My husband brought home a freezers worth of elk meat from a hunt in Montana. I am a firm believer in eating whatever is brought home from a hunt. I really love elk meat! It has a mild flavor and is a good source of lean protein. If marinated, even the "tougher" cuts come out great. I recommend cooking to medium/medium rare for ideal tenderness, but I have had it cooked well done and it is still tasty. My husband remembers the smell of the field dressing the elk in full rut, so I came up with the recipe to "help" him enjoy elk as much as I do.

Provided by Marianne5

Categories Elk

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

2 elk steaks
1/4-1/2 cup Italian dressing
1 -2 teaspoon McCormick's Montreal Brand steak seasoning

Steps:

Using a fork or other tenderizing tool, puncture both sides of the elk steaks.
Place elk steaks in a pan or dish.
Sprinkle Italian dressing over the steaks. Turn to coat the opposite side of the steaks. (I use Good Seasons Italian Dressing that I make using red wine vinegar.)
Sprinkle McCormick's Brand Montreal steak seasoning to coat one side of the steaks. (You could sprinkle seasoning over both sides, but if you use too much seasoning, you'll overpower the taste of the meat.).
Cover the steaks with foil and place in the fridge.
*Marinate at least an hour, overnight if possible.
Grill steaks over medium heat approximately 5-6 minutes on each side depending on the thickness of the steaks and the desired doneness.
Serve with mushrooms. Enjoy!
*Prep time does not include marinating time.

Nutrition Facts : Calories 85.5, Fat 8.3, SaturatedFat 1.3, Sodium 299, Carbohydrate 3.1, Sugar 2.4, Protein 0.1

GRILLED ELK LOIN

Grilled Elk Loin image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup sun-dried cherries
1/2 cup cranberry juice
1/2 cup apple juice
1 1/2 tablespoons plum wine
1 teaspoon sugar
Sachet: 1/2 bay leaf, 1 thyme sprig, 1/2 garlic clove, 1 whole clove, 1 black peppercorn, tied in cheesecloth
8 elk loin medallions, 3.5 ounces each
3 tablespoons vegetable oil
16 apple wedges, peeled and cored
1 cup sugar snap peas, strings removed
6 tablespoons caramelized cippolline onions
1/2 teaspoon thyme leaves
1/2 cup veal jus, (stock)
12 orange segments, membrane removed
1/2 cup sun-dried cherry sauce, recipe above

Steps:

Combine all the ingredients in a stainless saucepan, then bring to a boil. Lower heat and cook at simmer for 15 minutes. Remove the sachet and puree the mixture in a blender for 45 seconds until very smooth. Strain through a chinoise and reserve for service.
Preheat grill: Season elk medallions with salt and pepper, brush with vegetable oil and cook on grill for 3 minutes on each side, keeping the meat medium rare. Add 3 tablespoons of vegetable oil in medium saute pan, add apples and saute over high heat until apples begin to color slightly, then add sugar peas, cippolline onions and the chopped thyme. Season lightly then add the veal jus. Cook until reduced completely, then add the orange segments. Toss the mixture and remove from heat. Place an equal amount of the mixture in the center of 4 service plates, then place 2 elk medallions on top. Spoon 1 to 2 ounces of the sun-dried cherry sauce around perimeter and serve.

BACON-WRAPPED GRILLED ELK BACKSTRAP

Bacon-Wrapped Grilled Elk Backstrap image

Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour! I like to sprinkle the skewers with more Worcestershire sauce halfway through cooking.

Provided by john0811

Categories Meat and Poultry Recipes Pork

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon black pepper, or to taste
16 slices thick cut bacon

Steps:

Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.

Nutrition Facts : Calories 443 calories, Carbohydrate 2 g, Cholesterol 144.1 mg, Fat 21.5 g, Fiber 0.1 g, Protein 56.6 g, SaturatedFat 6.5 g, Sodium 982.2 mg, Sugar 0.6 g

ELK STEAK MARINADE

Elk Steak Marinade image

Marinade for elk steak.

Provided by bhartkopf

Categories Meat and Poultry Recipes Game Meats Elk

Time 4h15m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons canola oil
2 tablespoons minced onion
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 ½ pounds elk steak

Steps:

Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.
Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 259.3 calories, Carbohydrate 2.6 g, Cholesterol 77.6 mg, Fat 12.5 g, Fiber 0.3 g, Protein 32.5 g, SaturatedFat 1.5 g, Sodium 332.5 mg, Sugar 1 g

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