Roasted Hatch Chili Elk Stew

Combine all ingredients in crock pot. Cook on low for 6 hours.

•  
• 1 can diced tomatoes
• 1 cup of diced roasted hatch chilies ( or more depending on how hot you like it)
• ½ onion diced
• 3 Yukon potatoes diced
• ½ tbsp of fresh chopped garlic
• 1 tsp salt
• 1 cup water ( or beef stock)
•  

• Elk Steak with Cilantro-Almond Pesto

  •  ¾ cup fresh cilantro
  • 2 tablespoons slivered almonds, toasted
  • Juice of 2 limes
  • 1 chopped seeded jalapeno pepper
  • 1/8 teaspoon salt 
  • 1/8 teaspoon pepper
  • 1 garlic glove, chopped
  • 3 tablespoons plain yogurt
  • 1 pound  of thin elk steak
  • 1 stick of Butter

  Preheat grill to high.

  Place first 6 ingredients in a blender; process until finely chopped.

  Add yogurt and juice; process until smooth.

  Melt stick of butter and rub Elk steak with butter.

  Once coated sprinkle Elk steak with salt and pepper.

  Then put Elk steak on grill. Grill 5 minutes on each side on high heat. 

  Remove meat and let stand for 10 minutes.

  Cut Elk steak diagonally across grain into thin slices.

  Serve steak with pesto sauce.

   

  Elk Roast & Marinade:

  Marinade Ingredients

  • 3 tbsp of spicy mustard
  • 2 tbsp soy sauce
  • 9 sprigs fresh thyme roughly chopped
  • 2 tbsp of rosemary roughly chopped
  • 2 cloves of Garlic minced
  • 1/4 cup dry white wine 
  • 1/4 cup of beef broth              
  • 1/2 tsp ground black pepper
  • 3 pound elk roast

   

  Use for Browning Roast

  • 2 tbsp canola oil 
  • 4 tbsp of Butter for browning meat

   

  Combine all ingredients in a plastic bag and marinate elk roast over night in the refrigerator.

  Preheat oven to 300F.

  Heat canola oil and butter over high heat, once the oil is hot, brown the elk roast on all sides. This should take about 15 min.

  Once elk roast is browned remove roast from skillet.

  Place roast on top of an elevated roasting pan,  insert meat thermometer into the middle of the roast and place in oven.
  
  Usually it takes 35 to 45 minutes for the roast to reach 135F, which is medium rare.

  Remove roast from oven and let stand for 10 minutes before carving.

   

  Elk Kabobs:

  Marinade Ingredients

  • 1 lb elk sirloin steak, cut into cubes
  • 1/2 cup dry white wine
  • 2 tbsp of olive oil
  • 1 1/2 tsp of fresh oregano
  • 3 garlic cloves minced
  • 1 tsp of soy sauce
  • 1 tbsp Worcestershire Sauce
  • 1/4 tsp black pepper

   

  Kabob Ingredients

  • 1 red onion cubed 
  • 1 green bell pepper cubed 
  • 1yellow bell pepper cubed

   

  Put marinade ingredients in a small plastic freezer bag with elk steak.

  Refrigerate for 6 hours, turning occasionally.

  Drain marinade from meat and save.

  Skewer meat along with onion and sweet pepper sections as desired.

   

  Elk Stew

  Ingredients

  • 1 pound cubed Elk meat
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 1 teaspoon Lawry’s Seasoned salt
  • 1/8 teaspoon ground black pepper
  • 4 cups water
  • 1 onion, finely diced
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 3 carrots, quartered
  • 3 potatoes, peeled and quartered
  • 1/4 cup all-purpose flour
  • 1 can of corn kernels

   

  Coat elk in flour and then, in a medium Dutch oven, brown elk on all sides in butter

  Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave

  Bring to a boil, cover and simmer for 2 hours or until meat is tender

  Add carrots and potatoes and simmer for 45 minutes or until tender

  Remove bay leave and elk meat from stew; add 1 tablespoon flour or cornstarch and mix, in order to thicken stew

  After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat

  Once thickened return meat and add corn to stew, heat through and serve

1 lb Elk Roast