Wapiti River - Elk Meat and Elk Products
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Alberta Wapiti Products Co-op
#202, 5904 - 50 Street
Leduc, Alberta T9E 0R6


Phone: 780-980-7589
 

Low Fat Healthy Recipes!

 

We've got some great, free Elk venison recipes for you to try out at home! Elk meat is a great low-fat, high protein alternative red meat!

 

 

 

  1. Recipe 1: Elk Denver Roast
  2. Recipe 2: Elk Medallions
  3. Recipe 3: Ginger Fried Elk
  4. Recipe 4: Hearty Elk Stew

 


 

RECIPE 1: Elk Denver Roast

RECIPE 1:  Elk Denver Roast


Serves four to six.

Marinade

Mix marinade ingredients together. Inject marinating liquid into meat and then liberally coat with Club House brand La Grill roasted garlic and peppers (or spices of your choice). Rub marinade. Allow roast to rest a few hours.

Sear roast to seal juices in. Cover entire top of roast with strips of bacon to prevent meat from becoming dry. Cover roaster. Keep lots of marinating liquid in roaster pan. Cook at 325 ºF (163 ºC) for about 45 minutes. When internal temperature reaches

135 ºF (57 ºC), the meat should be medium rare. Allow meat to rest for 10 minutes before slicing. Continually add basting juices to meat after slicing. Do not allow meat to dry out.
 

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RECIPE 2: Elk Medallions

RECIPE 2: Elk Medallions

Barbecued Elk Medallions with Cherry Sauce

Serves Four.

Sauce

Add the wine, cherry brandy, cream, shallots, garlic, rosemary, salt, and pepper in a saucepan and bring to boil. Reduce the heat, and simmer the sauce for 30 minutes until it has reduced its volume by half and the shallots are tender. Pour the sauce into a blender and puree until smooth. Return to sauce pan and add jam. Bring back to boil and stir constantly for several minutes until thick.

Barbecue the medallions with salt, pepper and a thin layer of prepared mustard over high heat until medium rare. Remove from heat and serve with sauce, accompanied by your favourite vegetables.
 

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RECIPE 3: Ginger Fried Elk

RECIPE 3: Ginger Fried Elk

Serves three to four.

Slice meat into narrow strips. Mix meat with beaten eggs. Dissolve cornstarch in water and mix with meat. Pour ample oil into the frying pan and heat to boiling hot, but not smoking. Add meat to frying pan, ¼ at a time. Separate with a fork and cook, stirring frequently for a few minutes until crisp. Remove, drain, and set aside.

Sauce

In the same frying pan add carrots, green onions, ginger, and garlic, and stir-fry over high heat. Add remaining ingredients and bring to boil. Add cooked elk strips and fry while stirring until warm. Taste, and add more ginger or garlic if needed. Mix well and serve over rice noodles.
 

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RECIPE 4: Hearty Elk Stew

RECIPE 4: Hearty Elk Stew

Serves six.

Thoroughly cover meat with flour and salt. Brown meat in a large oiled and preheated pot. Add boiling water, onion, garlic, sugar, paprika, lemon juice, Worcestershire sauce, and tomato juice. Simmer 2 hours. Add more water if needed. Add vegetables and cook until tender. Thicken with flour and water if needed. Add peas 5 – 10 minutes before serving.