If you’ve never cooked Oregon elk before, now might be a good time to try our Oregon elk recipes! Elk is delicious and more flavorful than beef.
Blueberry-Fig Chutney for Elk
PORTLAND / Dick’s Kitchen
YIELDS 16 OUNCES
Yields1 Serving 1 cup sherry, preferably Amontillado
1 bay leaf
1 tbsp tablespoon fresh rosemary, or 1 tablespoon dry
5 juniper berries (lightly tap with a spoon or side of knife to crack)
½ cup water
1 lb fresh or frozen huckleberries or blueberries
4 oz dry calmyrna figs, stems removed and chopped by hand or food processor
½ tsp sea salt
1Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.
2When the mixture is reduced by half, strain and reserve liquid.
3Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.
4Simmer, folding ingredients together in the pot. The berries will release liquid.
5Continue cooking at a low simmer until the liquid becomes syrupy.
6Let cool and refrigerate, then serve warm over elk burger patties or other game.
Ingredients
1 cup sherry, preferably Amontillado
1 bay leaf
1 tbsp tablespoon fresh rosemary, or 1 tablespoon dry
5 juniper berries (lightly tap with a spoon or side of knife to crack)
½ cup water
1 lb fresh or frozen huckleberries or blueberries
4 oz dry calmyrna figs, stems removed and chopped by hand or food processor
½ tsp sea salt
Directions
1Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.
2When the mixture is reduced by half, strain and reserve liquid.
3Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.
4Simmer, folding ingredients together in the pot. The berries will release liquid.
5Continue cooking at a low simmer until the liquid becomes syrupy.
6Let cool and refrigerate, then serve warm over elk burger patties or other game.
Blueberry-Fig Chutney for Elk
Cocoa-braised Elk Shoulder with Red Cabbage and Horseradish Cream
PORTLAND / Park Kitchen
Serves 12
Yields1 Serving For Elk
3 tbsp canola oil
5 lbs elk shoulder bone out and cleaned of silver skin, cut into 1 inch chunks
2 red onions, julienned
1 carrot, chopped
2 stalks celery, chopped
½ cup cocoa powder
1 cup bittersweet chocolate chips
2 cups red wine
1 cup Ruby port
10 oz crushed whole tomatoes
1 tbsp salt
12 black peppercorns
5 bay leaves
2 quarts meat stock
For Horseradish Cream
1 cup sour cream
2 tbsp prepared horseradish
½ tsp salt
For Braised Red Cabbage
1 head red cabbage, julienned
1 cup red wine
1 cup meat stock
1 tbsp sweet paprika
2 tsp salt
2 tbsp butter
For Elk
1Season the cubed elk meat well with salt and pepper.
2In a large stainless steel pan, heat the oil and brown the elk on all sides and place in braising pan.
3In the same pan add the onions, celery, carrots and lightly caramelized.
4Add the port and red wine, reduce by one half.
5Add the remaining ingredients and bring to a boil, then pour over the seared elk in the braising pan.
6Cover the braising pan with a lid and braise at 300 degrees for three to four hours.
7The elk, when cooked properly, should be yieldingly tender to the touch.
8Cool to room temperature, remove the cooked elk and reserve.
9Puree the braising liquid and vegetables, or alternatively, pass braising liquid through a fine mesh strainer.
For Horseradish Cream
11In a stainless bowl mix 1 cup sour cream, 2 tablespoons prepared horseradish and ½ teaspoon salt.
For Braised Red Cabbage
12Put all ingredients into a medium-sized stainless steel pot with a lid.
13 Bring to a gentle simmer and cook for about 40 minutes. The end product should be fairly sauce-y.
To Serve
14Put warm cabbage on the plate and spread it out.
15Add a few chunks of warm braised elk to the plate and top with horseradish cream.
Ingredients
For Elk
3 tbsp canola oil
5 lbs elk shoulder bone out and cleaned of silver skin, cut into 1 inch chunks
2 red onions, julienned
1 carrot, chopped
2 stalks celery, chopped
½ cup cocoa powder
1 cup bittersweet chocolate chips
2 cups red wine
1 cup Ruby port
10 oz crushed whole tomatoes
1 tbsp salt
12 black peppercorns
5 bay leaves
2 quarts meat stock
For Horseradish Cream
1 cup sour cream
2 tbsp prepared horseradish
½ tsp salt
For Braised Red Cabbage
1 head red cabbage, julienned
1 cup red wine
1 cup meat stock
1 tbsp sweet paprika
2 tsp salt
2 tbsp butter
Directions
For Elk
1Season the cubed elk meat well with salt and pepper.
2In a large stainless steel pan, heat the oil and brown the elk on all sides and place in braising pan.
3In the same pan add the onions, celery, carrots and lightly caramelized.
4Add the port and red wine, reduce by one half.
5Add the remaining ingredients and bring to a boil, then pour over the seared elk in the braising pan.
6Cover the braising pan with a lid and braise at 300 degrees for three to four hours.
7The elk, when cooked properly, should be yieldingly tender to the touch.
8Cool to room temperature, remove the cooked elk and reserve.
9Puree the braising liquid and vegetables, or alternatively, pass braising liquid through a fine mesh strainer.
For Horseradish Cream
11In a stainless bowl mix 1 cup sour cream, 2 tablespoons prepared horseradish and ½ teaspoon salt.
For Braised Red Cabbage
12Put all ingredients into a medium-sized stainless steel pot with a lid.
13 Bring to a gentle simmer and cook for about 40 minutes. The end product should be fairly sauce-y.
To Serve
14Put warm cabbage on the plate and spread it out.
15Add a few chunks of warm braised elk to the plate and top with horseradish cream.
Cocoa-braised Elk Shoulder with Red Cabbage and Horseradish Cream
Like this:
Like Loading...
Author1859 Oregon's Magazine
