How to Cook Elk

This blog introduces Elk Tomahawk Steak with Blackberry Sauce. While you may have never eaten elk, you’re in for a treat. It’s pretty easy to prepare and creates a luscious, visually impressive meal. 

Elks are a large member of the deer family, 500-700 pounds hefty at maturity. The meat is lean and tender, with a sweet-savory edge. It tastes like a cross between beef and venison without a heavy, gamey flavor profile. This makes elk more approachable for people new to game meats. 

Uses for Elk

Elk has a lot of uses other than steaks. Ground meat works like ground beef in preparations like meatballs, casseroles, chili, and taco filling. Chunks become stew and soup. A significant cut turns into a roast. Slice it thin, marinate it, and make jerky.

Seasoning Elk

Spices commonly used with elk include paprika, onion, turmeric, coarse salt and pepper, rosemary, juniper, garlic, ginger, fennel, cinnamon, curry, and mustard powder.

Ingredients

• 2 connected, frenched elk ribs (per person)
• Extra Virgin Olive Oil
• Cuso’s Maple Bourbon Seasoning
• 1 large shallot
• 1 large clove Elephant Garlic
• 2 tbsp unsalted butter
• 1 fresh bundle thyme
• 1 heaping cup blackberries
• ½ tsp each red pepper flakes, salt, black pepper
• 1 cup bourbon
• ½ cup brown sugar
• ¼ cup balsamic vinegar
• 4 medium size butter potatoes
• 1 cup heavy cream
• 1 tsp. Cuso’s Gravel Seasoning
• 1 tsp Cuso’s Grass Seasoning
• 1 tsp white truffle oil

Instructions

Preheat the smoker to 225F

1. Pour a little olive oil on the elk steak and rub it in all over as a binder
2. Sprinkle all sides with Cuso’s Maple Bourbon Seasoning.
3. Insert a meat thermometer
4. Place on the smoker
5. While that cooks, prepare the blackberry sauce
6. Mince the shallot and garlic
7. Transfer them to a pan with the butter
8. Sautee until fragrant
9. Add the thyme
10. Stir in the spices
11. Turn up the heat 
12. Add the bourbon and flambe
13. Turn the heat back down
14. Stir in the sugar and balsamic
15. Let the blend reduce on low
16. Cut the potatoes into cubes 
17. Boil until tender
18. Smash them with heavy cream, Gravel, Grass, and truffle oil
19. Add a pat of butter
20. Use an immersion blender to smooth them completely
21. Move the elk steak to a hot grill and sear on both sides
22. Let it rest for five minutes (130F)
23. Serve on a bed of potatoes topped with the berry sauce.

PitMaster’s Memo: 

Elk was part of the Native American diet, being treasured because the animal’s parts had many other applications, including creating tools and clothing. The elk meat was steamed, boiled, or roasted. They might also preserve the elk using smoke or by drying it. 

Sides

Asparagus with lemon butter

Cranberry relish

Marinated mushrooms

Roasted Parsnips

White cheddar potatoes au gratin

Desserts

Cherry tart

Cream puffs

Honey braised apples

Meringue cookies

Peach sorbet

From the Bar

Belgian Ale

Minervois

Old Fashioned

Smoked whisky

Sparkling lemon water