Escondido Fall Sepcials

Elk Recipes

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.