Tangy Elk Satay Tacos

I’m always playing with my food trying to change texture, flavor and cooking technique of game meat.

This is a real WINNER!

Thinly sliced strips of elk marinated with a sauce combined of toasted cumin seeds, coriander seeds, fennel seeds, dijon mustard, vinegar, oil and salt. Serve the Elk Satay with grilled romaine, red bell pepper, green onions, warm tortillas and other garden grown condiments.

Tender, tangy and totally delicious. This recipe would work with Venison and Antelope meat!

Grilled Elk Satay

Thinly sliced strips of elk marinated with a sauce combined of toasted cumin seeds, coriander seeds, fennel seeds, Dijon mustard, vinegar, oil and salt.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Course: Main Course

Cuisine: American

Keyword: Elk Recipes, Elk Satay Skewers, Elk Skewers

Servings: 4

Ingredients

• 1 - 1.5 lbs boneless elk, sliced into 1/4 inch slices
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp Dijon mustard
• 2 tsp white vinegar
• 1/2 cup olive oil
• 1/4 tsp kosher salt
• 8 flour tortillas
• 8 wooden or metal skewers

Grilled Side Vegetables

• 2-3 romaine hearts, halved
• 2 red bell peppers, seeds removed and halved
• 6-8 green onions
• olive oil
• kosher salt

Instructions

• Heat a skillet over medium-low heat. Add the coriander, cumin and fennel seeds to the dry skillet and toast for about 3-4 minutes to release their natural flavors and oils. Remove from heat when done. In a bowl, combine the Dijon mustard, vinegar, olive oil, salt and toasted seeds.
• Using a sharp knife, carefully slice against the grain into long 1/4 inch thick slices. Place the meat in a bowl or on a plate and pour the marinade sauce over the meat. Cover and refrigerate for 1 hour or overnight.
• Heat an outdoor grill on high heat.
• Remove the elk strips from marinade and thread onto wooden or metal skewers. Drizzle the romaine halves, red bell pepper and green onions with olive oil and a pinch of kosher salt.
• Set the elk satay skewers, romaine, bell pepper and green onions on the grill. Cook the elk satay skewers and vegetables for approximately 2-3 minutes per side. Remove when done and set aside. Heat flour tortillas on the grill until warmed.
• Serve the elk satay with chopped grilled vegetables, warm tortillas and your favorite condiments like diced tomatoes, sour cream and avocado.

Notes

• Reserve 1/4 of the marinade and use to drizzle over grilled vegetables and meat.

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