Colorado Elk and Game Meats
Home Page
Current Specials
Jerky, Sausage and Meat Snack Sticks
Elk Summer Sausage
Original Elk Jerky
Original Buffalo Jerky
Shopping Cart
Cooking tips
Contact Us Page
News Page
Cooking Tips
Because elk meat is so lean, you have to be a little more careful to avoid drying it out. Elk meat is very dense and will hold the heat after it has been removed from the heat source. This will cause it to continue to cook, so you will want to remove it from the heat when it is a little more rare to avoid overcooking.

For those wishing to have their roast rare, pink or just off pink use the FAST METHOD where the meat is cooked very quickly and then left to rest to complete cooking. This is the best method for cuts in the saddle area, such as loins.

If you prefer your roast cooked slowly, and almost melting to pieces, then use the SLOW METHOD. This is an especially good way to cook shoulder roast, but may also be used with sirloin or loin cuts.

FAST METHOD: Brown the meat all over. Place in a pan with excess fat/oil poured over and place the roast in a very hot oven, 450 degrees for 10 to 14 minutes per pound. Then rest the meat in a low temperature oven for at least 20 minutes, until desired pinkness is reached.

SLOW METHOD: Make several deep slits in the roast and press some fat into the holes. This can be butter, margarine, drippings, etc. The fat penetrates the meat as it cooks, but comes out and can easily be skimmed off the gravy.

Brown the meat all over to seal, add a little liquid, and roast at 200 degrees in covered dish for a minimum of 45 minutes per pound plus another 45 minutes. Like most slow cooked dishes, the longer and slower, the better. Baste frequently with the liquid, which can be water, beer, orange juice, wine, etc, and will produce superb flavored gravy.

2-4lb Tenderloin
½ lb thin-sliced Smoked Bacon
Royal All-Purpose Marinade (see recipe)

Marinate tenderloin in ROYAL MARINADE, turning occasionally, for 5-8 hours in refrigerator. Thoroughly wrap marinated tenderloin with bacon, secured by toothpicks. If possible, the tenderloin should be completely covered. Let sit, at room temperature, while building a good charcoal fire. Have soaked Mesquite, Oak or Hickory chips to add to the coals. Place tenderloin on the grill, next to, but not directly over the coals. Lower top of grill and cook for 35-45 minutes (medium rare – medium). BE EXTRA CAREFUL to not over cook elk meat.

Slice tenderloin into thin pieces and serve with bacon. Many sides may accompany this dish, such as buttery noodles and a nice Italian salad. A glass of Cabernet Sauvignon or Red Zinfandel also add to the meal.

1 cup Dry Red Wine (drinking quality)
1 cup Soy Sauce
½ cup Olive Oil
1 3-4inch piece of fresh Ginger, peeled and sliced into quarter size rounds, ¼ inch thick
3-4 large cloves of Garlic, sliced

Mix all ingredients for marinade. Do not heat.

Recipes compliments of Charles R Shaddox, author of Sunday’s Game