Grilled Elk Steaks Recipes

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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

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

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.

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

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

GRILLED VENISON STEAKS



Grilled Venison Steaks image

My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.

Provided by tcasa

Categories     Venison Recipes

Time 8h55m

Yield 4

Number Of Ingredients 13

1 pound 1/2-inch-thick venison steaks
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
½ cup olive oil, or more to taste
¼ cup balsamic vinegar
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh parsley, roughly chopped
4 leaves fresh basil, roughly chopped
salt and ground black pepper to taste

Steps:

  • Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
  • While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
  • Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
  • Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
  • Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
  • Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg

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