Categories: Farm to Table

Oregon Elk Recipes

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

1

Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.

2

When the mixture is reduced by half, strain and reserve liquid.

3

Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.

4

Simmer, folding ingredients together in the pot. The berries will release liquid.

5

Continue cooking at a low simmer until the liquid becomes syrupy.

6

Let 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

1

Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.

2

When the mixture is reduced by half, strain and reserve liquid.

3

Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.

4

Simmer, folding ingredients together in the pot. The berries will release liquid.

5

Continue cooking at a low simmer until the liquid becomes syrupy.

6

Let 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
1

Season the cubed elk meat well with salt and pepper.

2

In a large stainless steel pan, heat the oil and brown the elk on all sides and place in braising pan.

3

In the same pan add the onions, celery, carrots and lightly caramelized.

4

Add the port and red wine, reduce by one half.

5

Add the remaining ingredients and bring to a boil, then pour over the seared elk in the braising pan.

6

Cover the braising pan with a lid and braise at 300 degrees for three to four hours.

7

The elk, when cooked properly, should be yieldingly tender to the touch.

8

Cool to room temperature, remove the cooked elk and reserve.

9

Puree the braising liquid and vegetables, or alternatively, pass braising liquid through a fine mesh strainer.

10

Chill and reserve.

For Horseradish Cream
11

In a stainless bowl mix 1 cup sour cream, 2 tablespoons prepared horseradish and ½ teaspoon salt.

For Braised Red Cabbage
12

Put 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
14

Put warm cabbage on the plate and spread it out.

15

Add a few chunks of warm braised elk to the plate and top with horseradish cream.

Category

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
1

Season the cubed elk meat well with salt and pepper.

2

In a large stainless steel pan, heat the oil and brown the elk on all sides and place in braising pan.

3

In the same pan add the onions, celery, carrots and lightly caramelized.

4

Add the port and red wine, reduce by one half.

5

Add the remaining ingredients and bring to a boil, then pour over the seared elk in the braising pan.

6

Cover the braising pan with a lid and braise at 300 degrees for three to four hours.

7

The elk, when cooked properly, should be yieldingly tender to the touch.

8

Cool to room temperature, remove the cooked elk and reserve.

9

Puree the braising liquid and vegetables, or alternatively, pass braising liquid through a fine mesh strainer.

10

Chill and reserve.

For Horseradish Cream
11

In a stainless bowl mix 1 cup sour cream, 2 tablespoons prepared horseradish and ½ teaspoon salt.

For Braised Red Cabbage
12

Put 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
14

Put warm cabbage on the plate and spread it out.

15

Add 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
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1859 Oregon's Magazine

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