Lance & Brenda Hartkopf — 320-543-3664
Splendor Ridge Elk Farm
Lance & Brenda Hartkopf — 320-543-3664

Our Favorite Elk Recipes

Slow Cooked Pepper Steak

(shared with me by fellow elk producer Morrie Evenson)
1 1/2 pounds elk steak
2 Tablespoons olive oil
1 medium onion, chopped
1/4 cup soy sauce
1 to 2 teaspoons garlic
1/2 teaspoon salt
1/3 teaspoon ground ginger
1 teaspoon sugar
1/3 teaspoon pepper
16 ounces stewed tomatoes w/liquid
2 large green peppers, cut into strips
1/2 cup water
1 Tablespoon corn starch
egg noodles or rice

Cut elk steak into 3" by 1" strips; brown in olive oil in skillet. Transfer to a slow cooker. Combine next 8 ingredients; pour over elk steak. Cover and cook on low for 5-6 hours or until elk is tender. Add green peppers; cook for 1 hour longer. Combine water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.

Elk Meat Loaf

2 eggs
1 can (8 oz.) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds ground elk
3 Tablespoons brown sugar /3 Tablespoons Dijon mustard /3 Tablespoons apple cider

In a large bowl, lightly beat eggs then add the tomato sauce, onion, crumbs, salt, and pepper. Add elk and mix well. Press into an ungreased 9" x 5" x 3" loaf pan. Combine the brown sugar, mustard, and vinegar then pour over the top of the meatloaf. Bake uncovered at 350 degrees for 70 minutes.

Deep Dish (Elk) Pizza

2 pounds elk burger
2 cups shredded cheese
16-oz. can tomato sauce
1 pkg. crescent rolls
1 pkg. spaghetti sauce mix
3 Tablespoons butter
8 oz. sour cream
Parmesan cheese

Brown elk burger. Mix with tomato sauce and spaghetti sauce mix. Put in a 9x13" pan. Spread with sour cream and cheese. Layer the crescent rolls on top. Melt butter or margarine and pour over rolls. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20-25 minutes.

Elk Steak Marinade

3 Tbsp. canola oil
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon pepper
1½ lb. package elk steak

Mix all marinade ingredients together in a small measuring cup. Place elk steaks in a large zip lock bag. Pour marinade over steaks and seal bag. Place bag in a flat casserole dish so that the steaks are in a single layer. Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side. Drain marinade and grill steaks to desired doneness. Double or triple this recipe accordingly for additional pounds of steak.

Elk Manicotti

1 lb. elk burger
(1) 15oz. can tomato sauce
1 package manicotti noodles
1 package string cheese - need 14 pieces
1 can or jar of spaghetti sauce
1 jar alfredo sauce
2 cups shredded mozarella cheese

Cook elk burger. In 9x13" casserole dish, spread can of tomato sauce. Fill each manicotti noodle with one stick of string cheese and layer noodles on top of tomato sauce. Spread cooked burger over top of noodles. Cover all with spaghetti sauce, then spread layer of alfredo sauce. Top with mozarella cheese.

Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake uncovered for an additional 30 minutes or until noodles are tender.

Slow Cooked Elk Roast

3 lbs. elk roast
1 package Hidden Valley Salad Dressing Seasoning Mix
1 package Good Seasons Italian Salad Dressing Mix
1 1/2 cups water

Place elk roast in crock pot. Pour water over roast. Mix both packages of dressing mix and sprinkle on top of roast. Cook on 8-10 hours on low heat. Makes a wonderful au jus!

Taco Pasta Salad

1 (16 oz.) box spiral pasta
1 lb. ground elk
¾ cup water
1 envelope taco seasoning
2 cups shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
1 small can sliced black olives
1 bottle (16oz.) Western dressing

Cook pasta according to package directions. Meanwhile in skillet, cook ground elk over medium heat until no longer pink. Add water and taco seasoning; simmer uncovered 5-10 minutes.

Rinse pasta in cold water and drain; place in large bowl. Add burger mixture, cheese, green pepper, onion, tomato and black olives. Mix well. Add dressing, toss to coat. Cover and refrigerate at least 1 hour. Makes a big batch!

Recipe Suggestion: You might also substitute taco sauce in place of some of the Western dressing to give even more flavor if desired.
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