Elk Recipes.

[SWMontana1]

It's the time of the year where freezers are becoming full, give some elk recipes to make it so our freezers can close more easily!!

"Pulled Elk"

Put an elk roast in a crock pot, fill the pot with root beer - not water. Usually takes 2, 12 ounces can of RB. Cook it on high for 6-8 hours or until you can "shred" or tear the elk apart with a fork. Will be very hard to over cook a roast that you are shredding apart and mixing with sauce anyway. Easiest way to seperate the meat is to lay it on a cutting board then fork it apart and putting the meat in a bowl. Then mix in some Sweet Baby's Rays BBQ sauce or Cattlemen's BBQ sauce, add a little ketchup, and do not forget to add a little pickle juice as well... Very simple, very good, and will feed a lot of people or last for about a week, solo. No exact measurements on the ingredients... taste test as you go!!

 

[MThuntr]

"Chipotle Lime Marinade” Steak

1/4 cup honey
1/4 cup lime juice
1/4 cup chopped cilantro
1/8 cup dijon mustard
1 Tbs diced chipotle peppers in adobo sauce
1 Tbs chipotle pepper sauce (adobo sauce)
3 cloves of garlic diced
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

drizzle in 1/4 cup olive oil while mixing, cut lean steak/roast into strips and mix with marinade. Leave in fridge over night.

Marinade should be enough for 2-3 lbs of meat
Fry or grill until done serve with rice, black beans, and tortillas

 

[MThuntr]

2 lbs venison steaks
3/4 cup tequila
3/4 cup lime juice
1/4 cup orange juice
1 Tbsp minced garlic
Bottled hot sauce (Tabasco, etc.)
Kosher salt
Black pepper

Lay the deer venison on some paper towel or a lint-free cloth. Pat the meat dry and set it aside.

In a glass mixing bowl, whisk the tequila, lime juice and orange juice together. Add the minced garlic and a few splashes of the hot sauce, and whisk again. Finally, add some of the Kosher salt and fresh ground black pepper and give it all a good final whisking.

Pour some of the marinade into a flat container having a lid. Lay the deer venison in the marinade, then pour the rest of the marinade over the meat. Close the lid and refrigerate.

For stronger marinade flavor, marinade for at least three hours before grilling. For lighter marinade flavor, marinade for 30 minutes before grilling.
Oil the grill and get it hot. Cook 1/2 on one side then lift and turn the steak 90 deg to get the sear marks in the other direction and finishing cooking that side. Do the same when you flip it to get the nice criss-cross pattern on each side.