Heppner Gazette-Times, Heppner, Oregon Wednesday, October 2, 2024 -- SEVEN
Get creative with your elk meat
Two flavorful steak recipes to try
By Chris Sykes
Some of my best mem-
ories from childhood and
high school were spent
up at Butch’s cabin, elk
hunting around Matlock,
Little Baldy, and Big Baldy
Mountain in the Umatil-
la National Forest. Be-
ing invited to join Mark
Pointer, Butch Laughlin,
and Archie Ball on their
hunting trips was some-
thing I looked forward to
every year. Along with
Donnie Pointer, Dwayne
Ball, Shane Laughlin, and
Dan Burnside, we would
head out into the moun-
tains, always hopeful for a
successful hunt.
Archie, who everyone
joked was the luckiest hunt-
er of the bunch, often came
away with an elk. He had a
knack for being in the right
place at the right time. Af-
terward, we’d gather back
at Butch’s shop, where
everyone would pitch in
to cut up the elk. It was a
group effort, and everyone
received some elk meat
to take home. I learned so
much from those guys, not
just about hunting, but also
about the mountains and
life.
When I got my share
of elk, I’d take it home,
season it with pepper, salt,
and garlic powder, then
dredge it in egg, bread it
with flour, and fry it in oil.
It was one of the best meals
I knew how to make. Later,
when I lived in Pendleton,
I’d invite my friends over,
and we’d fry up 10 pounds
of elk for a feast—it was
always a good time.
If you’ve cooked elk
before, you know it’s a
fantastic game meat—lean,
flavorful, and with just
the right amount of gam-
iness. But if you’re ready
to mix things up and try
something new, I found
a couple of recipes that
will bring out the best in
this wild game. Whether
you’re looking for some-
thing bold or a more refined
twist, here are two elk steak
recipes that will surprise
you with their bright fla-
vors and simple techniques:
Peppercorn-Crusted Elk
Steak and Herb-Crusted
Elk Steaks with Marsala
Mushrooms.
Peppercorn-Crust-
ed
Elk
Steak:
For those who appreciate
the combination of smoky
flavors and peppery heat,
the Peppercorn-Crusted Elk
Steak is a recipe you’ll want
to try. This dish is straight-
forward yet flavorful, al-
lowing the natural richness
of the elk to shine while
adding a peppery kick.
Ingredients:
2 lbs elk tenderloin
½ cup crushed peppercorns
1 cup softened butter
1 tbsp minced garlic
Salt and dried parsley
Instructions:
1.
Preheat your smok-
er to 225°F.
2.
Prepare a garlic
butter mixture by blending
the butter, minced garlic,
and dried parsley. Rub this
mixture generously onto the
elk tenderloin.
3.
Coat the steak with
crushed peppercorns, en-
suring an even crust.
4.
Place the steak in
the smoker and cook until
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the internal temperature
reaches 130-135°F (for me-
dium-rare). This typically
takes about 1 to 1.5 hours.
5.
Once smoked, let
the steak rest for 5 minutes
before slicing to allow the
juices to settle.
The slow smoking pro-
cess ensures the elk remains
tender, while the pepper-
corn crust provides a burst
of flavor with every bite.
The simplicity of this recipe
allows the rich, gamey na-
ture of the elk to take center
stage, enhanced by the pep-
percorn and buttery garlic
rub. Perfect for an outdoor
grilling night or a hearty,
smoky dinner indoors.
Herb-Crusted Elk
Steaks with Marsala
Mushrooms: A Gourmet
Twist
If you prefer a savory,
herb-infused steak paired
with a rich sauce, then the
Herb-Crusted Elk Steaks
with Marsala Mushrooms
will be your go-to. This rec-
ipe combines fresh thyme
with the flavors of a Mar-
sala mushroom sauce for a
gourmet experience.
Ingredients:
4 elk sirloin steaks
Salt, pepper, and fresh
thyme (to taste)
1-2 bacon slices (chopped)
2 cups mushrooms
4 tbsp butter
½ cup Marsala wine
Instructions:
1.
Season the elk
steaks with salt, pepper,
and fresh thyme. Let them
marinate for at least an hour
to fully absorb the herb
flavors.
2.
In a skillet, cook
the chopped bacon until
crisp, then set it aside. In the
same pan, sauté the mush-
rooms with butter until
they’re golden and tender.
3.
Add the Marsala
wine to the mushrooms,
allowing it to simmer and
reduce slightly, creating a
flavorful sauce.
4.
In a separate pan,
sear the elk steaks for 2-3
minutes on each side to
develop a crispy herb crust.
Once seared, transfer the
steaks to the Marsala mush-
room mixture and cook for
another 2-3 minutes.
The Marsala wine adds
a subtle sweetness that
complements the savory
flavors of the thyme and
mushrooms. Combined
with the lean elk meat, the
result is a balanced dish
that’s rich and satisfying.
Why Try Elk?
Elk meat is not only
a flavorful alternative to
traditional cuts of beef, but
it’s also leaner and often
considered healthier due
to its lower fat content. Its
distinctive flavor stands up
well to strong seasonings,
making it ideal for experi-
menting with robust herbs,
spices, and sauces. These
two recipes demonstrate the
versatility of elk—whether
smoked with a peppery
crust or paired with a Mar-
sala mushroom sauce.
If you’re ready to shake
up your usual elk steak
routine, give one (or both!)
of these elk recipes a try.
If you try these recipes,
please let me know what
you think.
Reversing Diabetes
Workshop
6 Session Seminar Starting Monday,
October 14th 6:00 - 8:00 PM
Seminars include: Food samples,
recipes, support and exercise plans
$45 individual/$60.00 couple
Location: Heppner SDA Church Gym
560 Minor Street
RSVP & for information call, 541-561-9132
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10th
Annual
Oktoberfest
AUCTION & DINNER - OCT 19, 2024
MONDAYS AT 5:00 P.M.
Saturday, Oct. 19 at the American Legion Hall
Or Email
Social Hour starts 4:30 pm / Dinner 6 pm • Music by Frank Carlson
Tri-Tip, Chicken or Lamb Dinner
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177 N. Main
P.O. Box 337
Heppner, OR 97836
Chris@sykesrealestate.net
Broker
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541-215-2274
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