Topic 4
Elk Recipes

Elk Recipes

Rex’s Steamboat Elk Rex Burkhead, Wildlife and Boating Officer

  • 10 Pound elk roast
  • 1 Cup coarse white salt
  • 1 Cup brown sugar
  • 5 Tbs. black pepper
  • 4 Tbs. red pepper
  • 3 Tbs. minced garlic
  • 1 Can of cola
  • 1⁄2 Bottle (4 oz) Worcestershire sauce

Roll and tie your roast and place in a large baking dish. Mix the salt, brown sugar, both peppers, and garlic and stir or shake thoroughly. Rub this mixture into the roast for several minutes, bringing the mixture from the dish back onto the meat. The mixture that isn’t absorbed into the meat should be caked onto the roast. Cover with foil and refrigerate overnight. Preheat the smoker or cooker to 250 degrees. Take meat out of refrigerator and place in a disposable, aluminum turkey cooker. Gently pour can of cola and Worcestershire sauce over the meat. Soak a disposable cotton towel in the juices in the pan and lay the towel over the roast. Plan to cook for 6-8 hours at 250-300 degrees. Periodically ladle the juices from the pan onto the towel. At 6 hours begin testing your meat with a meat thermometer for desired degree of cooking.

Tim Farmer's Venison Stew Ky Afield Recipe

  • 2-3 large red-skinned potatoes, cubed
  • 2 cups sliced carrots
  • 1 yellow sweet onion, cut into chunks
  • 6 cups water
  • 14-ounce can of beef broth
  • 3 beef bouillon cubes
  • 1 tablespoon salt
  • 3 heaping tablespoons red currant jelly
  • ½ cup red wine
  • 1½ pounds cubed venison
  • Dash of Tony Chachere’s Original Creole Seasoning
  • Black pepper to taste
  • ¾ cup Kentucky Kernel Seasoned Flour

Pour all liquid ingredients into a slow cooker. Add bouillon cubes, salt, Creole seasoning and black pepper, stirring until dissolved. Next, add vegetables and venison. Set the slow cooker on low and cook 7-8 hours or on high for 4-5 hours, until tender. A few minutes before serving, mix seasoned flour with ¼ cup water until dissolved. Pour into stew and cook until desired thickness results. Feeds four average people, or two hungry deer hunters.

Canned Venison

Trim off all fat and gristle; cut meat into thumb-sized chunks. Pack raw meat tightly into sterilized pint or quart glass canning jars, leaving an inch of air space at the top. Sprinkle a half teaspoon of salt and a half teaspoon of pepper on the meat. Wipe the rim of each jar with a clean, damp towel then hand tighten sterilized lids onto jars. Place rack in pressure cooker and add three quarts of water, or the amount specified by the manufacturer. Place jars in cooker, making sure they do not touch. If using a jiggle top cooker, remove the weighted pressure regulator – the jiggle top – then twist lid onto cooker. Turn stove heat to high. (See manufacturer’s instructions if you are using a newer valve-type cooker.) Let steam for 10 minutes before putting the jiggle top on the lid. Use 10 pounds of pressure. Start timing when the top begins to jiggle: 75 minutes for pint jars, 90 minutes for quart jars. When done, let cool on burner until the pressure is off. Can lids will pop down when they cool down and seal.

Venison Stroganoff Ky Afield Recipe

    Feeds two hungry hunters

    • 3 cups egg noodles
    • ½ stick butter
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1 cup + ½ cup beef broth
    • 1½ cups sliced mushrooms (fresh or canned)
    • Pepper
    • 1 tablespoon Worcestershire sauce
    • 2 pints canned venison
    • ¼ cup flour
    • ¼ cup white wine
    • 1½ cups sour cream
    • 2 tablespoons fresh parsley, chopped
Venison Stroganoff
Image Source: Venison Stroganoff

Cook egg noodles according to directions. Melt butter in pan over medium high heat. Add onion and garlic. Cook until onion is brown on the edges. Add 1 cup of the beef broth, mushrooms, dash of freshly ground pepper and Worcestershire sauce. Pour venison with juice into pan. Bring to a boil, stirring constantly. Mix remaining ½ cup beef broth with flour in separate bowl and whisk until smooth. Add to pan and bring to a slow boil. Add white wine. When mixture thickens, stir in sour cream. Turn off heat. Drain egg noodles then divide between two plates. Cover noodles with beef mixture. Top with desired amount of parsley.

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