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Elk Steak Preparation?
My husband is doing some electrical work and he was offered elk steaks? I've been told in the past that preparing game meat is different than say, steaks from the grocery. I don't want to accept the meat and not prepare it properly. Any advice would be appreciated.
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Most game meats are much leaner than farm raised meats.
For steaks I would probably marinate in a oil based marinade for awhile and grill them pretty hot, whether you do it over coals or in a cast iron pan. You can use whatever flavorings you like, might want to keep it pretty basic like garlic and pepper in olive with a bit of an acid (worchestershire sauce, lemon juice, wine, etc.) Typically you want to cook on the rarer side, the more well done the more tough it will be. For game meats I typically prefer the more pot roast type of cuts or things meant to be braised (cooked in liquid). |
Perhaps you could honour those who have given them to him,
and ask for their best suggestion on how to cook! I've never cooked elk meat, but yes, for venison and moose meat. For those, I never really did anything different with them, than with similar beef cuts. Stove top, oven, and BBQ. Like IceBlossom, I would suggest the oil marinade. Though for me it would be more likely an oil/seasoning/spice rub while it sits on the counter before I cook. |
I was lucky enough to get one some years ago, as I recall I did marinate and then did a crockpot stew - it was delicious! Good luck!
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I do deer steaks submerged in homemade BBQ . It tenderizes them and keeps them from drying out. My approx. recipe is 1 can tomato soup, 1/2 cup brown sugar, 2 tbs mustard, spices and 1/2 to 1 cup water to mix it all together. Put the steaks down in the sauce in my roasting pan with lid, in the oven at 325 - 350 degrees for 1-1/2 to 2 hours until they almost fall off the bone and the sauce thickens.
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Elk meat is as close to beef as you can get. I made them once and did nothing to prepare them for grilling/broiling. They were delicious!
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How wonderful, you are in for a treat. Marinate for sure. Simple or not. Iceblosson ideal sounded good.My daughter uses a seal a meal to marinate all her wild game.I have used a iron skillet a little oil on stove top super hot, season and sear for a couple minutes then place in hot oven for the desired done-ness.
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I have had elk twice in a restaurant and it is the best tasting meat I have ever eaten. It was cooked very simply. I think it was just grilled. I agree with the suggestion that you ask the donor for cooking tips.
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Was great that you were offered the gift. As wife of a hunter, (years ago) the part that you can't control was how it was prepared before packaging. If a locker plant did it, it should be fine. When I and hubby did it, he cut it up and I wrapped it and made sure there was no fat left on it and also no hair. Elk steak is yummy and we fed our family many a meal on it. It won't be as wild tasting as venison. I just dredged in flour and cooked in a bit of oil. Cook quickly depending on thickness. We cut ours about 3/4 inches thick. Then make gravy after meat is cooked. Yum! Yum. I would never marinate any wild meat but that is just me.
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We soak venison in milk overnite to remove any game-taste.
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