I’m pretty sure I had three servings of this pie after we made it Wednesday night. I like to make dishes that use a lot of my left over’s from previous recipes. This was perfect for combining all of my vegetables from an earlier Vin Rouge as well as left over mashed potatoes from our herb crusted Elk Sirloin steak dinner. I’m pretty sure whatever you add to this meat pie would be delicious none the less.

INGREDIENTS

• 1 1/2 pound ground elk
• 1/2 pound ground elk Italian sausage
• 3 celery stalks (chopped 1/4 inch or shredded)
• 3 carrots (chopped 1/4 inch or shredded)
• 2 zucchinis (chopped 1/4 inch or shredded)
• 1 medium onion (chopped)
• 2 shallots
• 1 slice bacon
• 2 tablespoons butter
• 1 cup shredded mozzarella cheese
• 1 cup mashed potato
• Fresh Tarragon
• Salt and pepper
• 2 Puffed Pastries (defrosted)
• 1 egg yolk beaten with 1 tablespoon water

DIRECTIONS
Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.

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INGREDIENTS

• 6 – 1/2inch thick backstrap steaks
• Grape seed oil or vegetable oil
• 2 tablespoons butter
• 1 medium sweet onion
• 1 tablespoon fresh or dry oregano
• 1/2 cup heavy cream (fat free is OK)
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoon Dijon mustard
• Salt and pepper

ZUCCHINI PANCAKE INGREDIENTS

• 2 zucchinis shredded
• 1 egg
• 1/2 cup grated parmesan cheese
• Salt and pepper

DIRECTIONS
1) Cut backstrap in 1/2 inch thick steaks. Pat dry, coat lightly with oil, fresh cracked pepper and set aside.

2) Melt butter in a skillet over medium-low heat. Add diced onion and cook until soft and translucent. Add the oregano, heavy cream, mustard and vinegar. Bring to a boil and then simmer for 1 minute.

3) Pour the onion mixture into blender and liquefy for about 20-25 seconds or until the consistency is smooth. Add the sauce back to pan and simmer on low.

4) Heat heavy skillet over medium-high heat. When the pan is hot, sear the elk steaks. Turning steaks after about 2 minutes on one side. Turn and cook another 2 minutes. Steaks will be medium rare. Remove from heat and allow resting for 3-5 minutes.

Zucchini Pancakes
1) Shred zucchini using a potato peeler or a food processor. Place zucchini in paper towels and squeeze out extra moisture. Place in bowl. Add beaten egg and 1/2 cup of parmesan cheese to bowl. Mix well.

2) Add 2 tablespoons butter to heavy skillet over medium-high heat. Form pancakes with zucchini mixture and place in pan. Cook pancake until seared and crusted. Turn pancakes and continue to cook.

3) Place pancakes in oven at 250 degrees to keep warm.

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Fire up the grille, and BBQ these Juniperberry and peppercorn rubbed elk sirloins steaks with a side of roasted rosemary sweet potatoes.

INGREDIENTS

• 6 elk sirloin steaks
• Juniperberry and Peppercorn rub (WildEats Enterprises)
• 4 sweet potatoes
• 1 medium onion
• 3-4 cloves garlic
• 3-4 sprigs of rosemary
• Salt and pepper
• Olive oil

DIRECTIONS
1) Preheat oven to 400.

2) Take 6 elk sirloin steaks each ½ inch thick, rub both sides of steaks with WildEats Juniperberry and Peppercorn rub. Set steaks aside and marinade for 30 minutes.

3) Peel 4 sweet potatoes, cut into ½ inch cubes and place into large bowl. Chop onion, garlic cloves and add to bowl. Cover potatoes, onion and garlic with 2-3 tablespoons of olive oil and stir. Add salt and pepper. Pour potatoes onto cookie sheet. Add 3-4 large rosemary sprigs to the top of potatoes and place in 400 degree oven for approximately 30 minutes.

4) Heat Barbeque to high heat. Brush a light layer of olive oil on each side of the elk steaks and sear for about 2 minutes on one side. Turn steaks and cook another 2 minutes. Steaks will be medium rare. Remove from heat and allow resting for 3-5 minutes.

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WildEats – Juniperberry and Peppercorn rub

A robust, earthy blend that is designed to compliment the full flavors of venison, elk, caribou, moose, buffalo, antelope and other large game. Juniper berries, peppercorns, herbs and spices are used to balance a refreshing flavor to your big game meat. Great for steaks, roasts or stews!

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I enjoy what I call ‘Hodge Podge’ dishes. You know meals that try and incorporate the basics of what you might have lying around in the pantry or refrigerator.

INGREDIENTS

• 1lb Italian elk sausage
• 2 cups dry pasta
• 3 garlic cloves
• 1 cup artichoke hearts
• 1 cup zucchini
• 1 cup mushrooms
• Fresh tarragon
• Olive oil
• Salt and pepper

DIRECTIONS
Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.

Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.

Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.

Put pasta in a large bowl; add elk sausage and all BBQ’d vegetables. Mix well. Top with Parmesan Cheese and serve.

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Nothing beats a Big, Juicy and oooh Mouth Watering burger right off of the BBQ! Especially when it’s a burger that’s mixed with elk sausage and garlic whole grain mustard then topped with melted blue cheese, a grilled onion, some avocado, a slice of tomato and some cold crisp lettuce. Now that’s a burger.

INGREDIENTS

• 1 lb ground elk
• 1/2 lb elk italian sausage
• 3 tablespoons Roasted Garlic Whole Grain Mustard
• 1 cup croutons or bread crumbs
• 1 teaspoon garlic powder
• 1 egg
• Salt and pepper
• 1 red onion
• 1 avocado
• Blue Cheese (You can use any type of cheese)

ADDITIONAL

• Tomato
• Lettuce
• Cooked bacon (optional)
• Hamburger buns
• Whole Grain Mustard

DIRECTIONS
In a large bowl, add mustard, crushed croutons, egg, garlic powder, salt and pepper to ground elk meat. Mix all ingredients by hand and then form into patties. The sizes of the patties are up to you. I typically get 4-5 patties out of this recipe.

After forming your patties, place direct on tinfoil. With your thumb, add a small indent into the center of each elk pattie. This will help keep patties from shrinking when cooking.

Pre-heat the barbecue to high temperature.

I recommend leaving the elk burgers on the tinfoil while cooking on the BBQ. The elk meat is very lean and can have the tendency to dry out if overcooked. Cooking on tinfoil reduces the risk.

Cook 7 minutes or until brown and then flip patties. Continue cooking on other side until brown – 7 minutes. Add cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.

While cooking your burgers, coat red onion slices with olive oil and season with salt and pepper. BBQ onion direct on grill until you are ready to serve on your burger. Toast buns on grill.

Build burger with grilled onion, sliced avocado, sliced tomato, shredded lettuce, some cooked bacon and mustard.

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Mini stuffed bell peppers are great for appetizers or perfect for a meal.

INGREDIENTS

• 12-14 small bell peppers (Red, Yellow or Orange)
• 1 cup cooked elk or elk sausage
• 1 cup brown Basmati rice (pre-cooked)
• 14.5 oz Italian stewed tomatoes
• 1/2 cup ricotta cheese
• 3 cloves garlic
• 1 tablespoon Worcestershire
• 2 tablespoon oregano
• Salt and pepper

DIRECTIONS
1) Bring large pot of water to boil on high heat. While water is boiling, cut the top off peppers and remove seeds. Add salt to boiling water and submerge peppers in water until their flesh is soft, about 2-3 minutes. Remove from water and set aside.

2) Heat 4 tablespoons of olive oil in large cast iron skillet. Add chopped onion and garlic until soft and translucent. About 5 minutes. Add the can of stewed tomatoes, oregano, Worcestershire and salt and pepper to taste. Cook on medium-low for 10 minutes. Remove mixture from skillet and set aside.
Pre-heat the barbeque to high temperature.

3) Add the meat, rice and ricotta cheese to the tomato mixture. Place cooled peppers next to each other on a large piece of tinfoil. Pull tinfoil around the sides of the peppers so that they are held tightly together. Stuff meat mixture into each pepper until topped off.

4) Place peppers in tinfoil direct on BBQ. Close lid and cook for 12-15 minutes.

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Tacos have to be one of my all time favorite foods… and this is just one of many recipes that we enjoy cooking up. It’s an easy recipe and it’s flavors are very similar to how you would cook a carne asada steak, but of course this recipe we’re using some delicious elk sirloin. See published recipe on RecipeZaar.

INGREDIENTS

• 2 Elk Sirloin cuts (1/2 in thick)
• 1 onion
• 1 tomato
• 1 avocado smashed
• 1 lime (squeeze on avocado and tacos)
• 3 red and yellow mini bell peppers
• corn tortillas or flour tortillas
• shredded cabbage or lettuce
• sour cream

DRY RUB MIXTURE

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground chipotle chile pepper
• 1 tablespoon ground cumin

DIRECTIONS
1) In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes.

2) Put the meat to the side and begin chopping up all of your taco ingredients: onions, bell peppers, tomatoes, avocado and anything else you want to add. Cook your taco shells after your taco condiments are ready and set aside in a 250 degree oven to keep warm.

3) Be sure before putting the meat on the grille that you get your cast iron grille good and hot. Place meat on grille and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grille marks.

4) Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.

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The key to the success of this dish is to never ever overcook your elk steaks. That… and of course, searing the meat directly in the pan that the bacon, mushrooms and marsala wine just came from. The bacon grease that seasons the pan will leave an amazingly flavorful outer crust on each piece of meat that will leave you wanting more.

INGREDIENTS

• 4 Elk Sirloin Steaks
• 1-2 bacon slices chopped
• 2 cups white or brown mushrooms
• 4 tablespoons butter
• 1/2 cup marsala wine
• Fresh cracked pepper
• Kosher salt
• Thyme sprigs

SIDES

• Garlic mashed potatoes
• Iceberg Wedged salad w/ Bluecheese

DIRECTIONS
Rub elk steaks with cracked pepper, kosher salt and fresh thyme. Marinate overnight or at least for an hour prior to cooking. (Note: For more even cooking, bring meat to room temperature.)

Cook bacon in cast iron skillet. Add 3 tablespoons butter and mushrooms to pan. Saute mushrooms until browned and carmelized. Add 1/2 cup Marsala wine to pan and cook for 2-3 minutes. Remove mushrooms from pan and set aside.

Add remaining butter to skillet. Add meat to pan and sear on both sides about 2-3 minutes per side depending on thickness of the steaks.

Add marsala mushrooms back to pan and continue to cook for 2-3 minutes.

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INGREDIENTS

• 3 elk round steaks cut in half (6 pieces)
• 1 cup flour
• vegetable oil
• fresh rosemary
• fresh thyme
• 4 garlic cloves
• 1 cup onion
• 1 cup carrots
• 1 cup celery
• 1 cup fresh tomatoes
• 2 14.5 oz cans of beef broth
• 1/2 bottle red wine
• butter
• salt and pepper

DIRECTIONS
Heat heavy stock pot with 2 tablespoons vegetable oil. Lightly dust both sides of the meat with flour. Place meat in pot and sear on both sides. You might have to cook in seperate batches to be sure not to over crowd the meat. When meat is seared remove from pot and set aside.

Add more oil if needed and saute onion, garlic, celery, carrots and herbs until the onions are transparent. Add red wine and simmer on medium-low for 5 minutes.

Add meat, broth and tomatoes to the pot and cook for an addtional 5 minutes.

Cover and place into a 300 degree oven for 3-3 1/2 hours. I have found that the time is determined by the size of the meat that you are cooking with. Be sure to check periodically to the tenderness that you would prefer.

When meat is fork tender and vegetables have reduced, pull pot out of oven.

If you would like to serve as is – this dish pairs well with mashed potatoes.

Wine Reduction
Strain two cups of sauce into a pan and reduce by half. Add butter to the reduction sauce for the final touch.

The reduction adds a rich and flavorful addtion to the individual elk steaks.

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There’s no substitute for a great juicy mouth watering hamburger… well, unless it’s an Elk burger. With just about 80 packages of Elk Burger shoved into three freezers – we have to be a little more creative with our recipes.

This recipe is simply a spin-off of how we made our traditional beef burgers but with a little more flavor and flair.

INGREDIENTS

• 1 tablespoon Dijon mustard or dry mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons A1 Steak Sauce
• 1/2 cup smashed croutons
• Salt and pepper
• 2 lb ground elk meat
• Soft Gorgonzola
• 1 Sliced white onion
• 2 tablespoons olive oil or butter

Optional: add .5 pound elk sausage

ADDITONAL

• Sliced tomato
• Shredded cabbage
• Corn dusted hamburger buns
• Cream-style Horseradish

DIRECTIONS
1) In a large bowl, add mustard, Worcestershire sauce, A1 steak sauce, croutons, salt and pepper to ground elk meat. Mix all ingredients by hand and then form into patties. The sizes of the patties are up to you. I typically get 5 patties out of this recipe.

2) After forming your patties, place direct on tinfoil. With your thumb, add a small indent into the center of each elk pattie. This will help keep pattie from shrinking when cooking.

3) Pre-heat the barbecue to high temperature.

4) Slice onion and place on tinfoil. Add olive oil or butter. Add salt and pepper. Place onion in foil on BBQ (high heat). Cook for 10 minutes – turning onions every few minutes until brown. Continue cooking until onions become caramelized. (Just a side note – add mushrooms and cook in Marsala wine)

5) I love cooking on the direct heat but sometimes when you have company you don’t want to have to worry so much… I recommend that you cook the burgers direct on the tinfoil.

6) Cook 7 minutes or until brown and then flip pattie. Continue cooking on other side until brown – 7 minutes. Add cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.

7) Toast buns on grill.

Build burger with caramelized onion, tomato, shredded cabbage and a tablespoon of creamy horseradish.

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