Roasted Hatch Chili Elk Stew
Combine all ingredients in crock pot. Cook on low for 6 hours.
Elk Steak with Cilantro-Almond Pesto
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:
Use for Browning Roast
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.
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.
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