10 Mouthwatering Elk Recipes

Pan Seared Elk with Rosemary Smashed Potatoes (Nevada Foodies photo)

A collection of savory elk recipes for roast, backstrap and ground elk meat

Looking for delicious elk recipes? We’ve gathered 10 of our best into a collection for easy browsing.

Elk Roast Recipes

Slow Cooked Elk

Slow Cooked Elk

Slow cooked smaller cuts of elk backstrap (loin) with leeks and a wheat beer. Shred the elk after slow cooking for 10 hours and fry in a little canola oil to give it more crispiness similar to carnitas. Make a roux gravy using the leek and beer broth and serve with mashed potatoes.


  • Elk backstrap (loin) or roast
  • 1 bottle of German wheat beer
  • 1 can of beef broth
  • 4 tablespoons of butter
  • 1 to 2 leek onions, finely sliced
  • 2 garlic cloves, sliced thin
  • 1 teaspoon of fresh sage
  • 1/2 cup of flour
  • Salt and pepper

Leek Onion Gravy:

  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 2 cups broth from crock-pot
  • Salt and pepper

Full recipe: Slow Cooked Elk

Elk Rump Roast with Chipotle Butter

Elk Rump Roast with Chipotle Butter

Succulent grilled elk steaks lathered with a rich and smoky chipotle butter is an easy way to enjoy elk meat. Save some of the chipotle butter and use on toasted French bread to serve alongside.


  • 1 elk rump roast
  • Olive oil

Dry Rub Marinade:

  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground pepper
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of oregano
  • 1 teaspoon of garlic powder

Chipotle Butter:

  • 1 cube of butter
  • 2 chipotle pepper, chopped
  • 2 tablespoon of adobo sauce
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of coriander

Full recipe: Elk Rump Roast with Chipotle Butter

Elk Burgundy

Elk Burgundy

Elk Burgundy, or better referred to as Bourguignonne, is cubed elk meat slow cooked with bacon, burgundy wine, brandy, pearl onions, mushrooms and seasonings. Serve over cream style mashed potatoes or polenta.


  • 1 1/2 to 2 pounds of elk stew meat, cut into cubes
  • 2 cups of red wine (Burgundy, Chianti or Merlot)
  • 1 cup of Brandy
  • 2 1/2 cups of beef stock
  • 6 thick slices of bacon, coarsely chopped
  • 2 tablespoons of tomato paste
  • 1 onion, diced
  • 1 cup pearl onions
  • 16 ounces of sliced mushrooms
  • 1 bay leaf
  • 2 cloves of garlic
  • 2 teaspoons of thyme
  • 2 tablespoons of butter
  • 4 tablespoons of flour
  • 2 tablespoons of cornstarch
  • Salt and pepper
  • 4 green onions, chopped (optional)

Full recipe: Elk Burgundy

Ground Elk Recipes

Savory Garlic Mushroom Ground Elk

Savory Garlic Mushroom Ground Elk

This is a simple, savory stroganoff recipe that uses garlic, mushrooms, onion, canned mushroom soup, fresh sage and ground elk burger served over cooked rice.


  • 1 pound of ground elk
  • 8 ounces of sliced mushrooms
  • 1 small yellow onion, chopped
  • 2 garlic cloves, diced
  • 2 tablespoons of butter
  • 1 tablespoon of fresh sage, chopped
  • 10 3/4 ounces of canned mushroom soup mix
  • 1/2 cup of water
  • Worcestershire sauce
  • 2 cups of cooked rice
  • Salt and pepper to taste

Full recipe: Savory Garlic Mushroom Ground Elk

Elk Skillet Lasagna

Elk Skillet Lasagna

Lasagna has always been known as a classic comfort food with layered rich tomato sauce, thick lasagna noodles and a whole lot of cheese. This skillet elk lasagna uses ricotta cheese, fresh mozzarella and Parmesan cheese.


  • 1/2 package of lasagna noodles
  • 1 pound of ground elk meat
  • 1 medium sweet onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tablespoons of olive oil
  • 3 cups of tomato sauce
  • 32 ounces of Ricotta cheese
  • 1 cup of Parmesan cheese
  • 8 ounces of fresh mozzarella, sliced
  • 2 eggs
  • 12- to 14-inch cast iron skillet

Full recipe: Elk Skillet Lasagna

Elk Patty Melt

Elk Patty Melt

The perfect elk sandwich accompanied by melted Swiss cheese, caramelized onions, Thousand Island dressing pressed between two toasted and golden brown pieces of rye bread. Serve with a side of fresh cut French fries.


  • 1 pound of ground elk
  • 1/4 pound chorizo (or ground sausage)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of ground fennel
  • 1 tablespoon of vegetable oil
  • 8 slices of Swiss cheese
  • 8 slices of rye bread
  • Mayonnaise (for spread on rye bread)

Caramelized Sweet Onions:

  • 2 large sweet onions, thinly sliced
  • 2 tablespoons of butter

Thousand Island Dressing:

  • 1/2 cup of mayonnaise
  • 1/2 cup of ketchup
  • 1/2 cup of sweet relish

Full recipe: Elk Patty Melt

Stuffed Elk Cabbage Rolls

You will be using this recipe for ground elk more than you can imagine. You also can cook this dish in a crock pot.


  • 12 large cabbage leaves
  • 1 pound of ground elk
  • 1 pound of sweet Italian sausage
  • 1 small can of tomato paste, divided
  • 1 teaspoon of Better Than Bouillon beef base
  • 1/2 of cup water
  • 1/2 cup of warm cooked rice mixed with 1 TBS of butter
  • 1 egg
  • 1 teaspoon of salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of dried sweet basil
  • 1 teaspoon of homemade garlic powder
  • 1 teaspoon of homemade onion powder
  • 1 tablespoon of paprika
  • 2 tablespoon of onion, grated
  • 2 tablespoon of celery, diced
  • 1/4 cup of carrots, shredded

Full recipe: Stuffed Elk Cabbage Rolls

Elk Backstrap Recipes

Pan Seared Elk with Rosemary Smashed Potatoes

Pan Seared Elk with Rosemary Smashed Potatoes

Pan seared elk backstrap (loin) in butter, bacon and garlic served with garden grown potatoes and rosemary.

Pan-Seared Garlic Elk:

  • 2 (4/5-inch thick) elk backstrap steaks
  • 1 teaspoon of kosher salt
  • 1 teaspoon of freshly ground pepper
  • 1 teaspoon of ground coriander
  • 2 tablespoons of butter
  • 2 slices of bacon chopped
  • 3 cloves of garlic chopped

Rosemary Smashed Potatoes:

  • 6-8 medium potatoes
  • 3 tablespoons of butter
  • 1 1/2 tablespoons of minced fresh rosemary
  • Chopped fresh chives

Full recipe: Pan Seared Elk with Rosemary Smashed Potatoes

Elk Fajitas with Peppers and Onions

Elk Fajitas with Peppers and Onions

This is a quick wild game recipe using elk, bell peppers and walla walla sweet onions. For those Paleo followers, skip the tortillas and make an elk fajita steak salad. Serve over fresh greens or sliced cabbage with a squeeze of lime.


  • 1 ½ to 2 pounds of elk backstrap, sirloin or roast (thinly sliced)
  • 2 large sweet onions (thinly sliced)
  • 2 large yellow bell peppers (thinly sliced)
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of coriander
  • ½ teaspoon of chipotle chili powder (optional)
  • ½ teaspoon of kosher salt (optional)
  • 1 tablespoon of olive oil
  • Flour tortillas

Full recipe: Elk Fajitas with Peppers and Onions

Elk Parmesan with Zucchini and Leeks

Elk Parmesan with Zucchini and Leeks

Tender elk medallions are covered in marina sauce and fresh melted mozzarella cheese on a bed of garden zucchini ribbons and sweet leeks.


  • 8-10 elk backstrap medallions (1/4 inch thick)
  • 1 cup of plain breadcrumbs
  • 1/4 cup of grated Parmesan cheese
  • 1 egg
  • 4 zucchinis peeled into ribbons
  • 1 large leek chopped
  • 1 garlic clove chopped
  • 4 tablespoons of butter
  • 2 cups of marinara sauce
  • 1/2 cup of red wine
  • Fresh mozzarella (cherry size)
  • Diced chives and basil

Full recipe: Elk Parmesan with Zucchini and Leeks

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