North Dakota Elk Growers
American Elk Product Foundation

Elk Recipes

Try These Recipes:

Marinade for Shish Kabobs

¼ cup honey
¾ cup salad oil
¼ cup soy sauce
1 clove minced garlic
1 tbsp. onion flakes
2-4 tbsp. vinegar
½ tsp. ginger

Combine all ingredients. Cover chunks for shish kabob with marinade and allow to stand in the refrigerator at least 24 hours before charbroiling.

Hum Dingers

2 eggs
1 cup catsup
3 lbs. ground elk meat
1 onion, chopped
1 green pepper, chopped
1 ½ cup oats
1 ½ tsp. salt
½ tsp. pepper
10 strips of bacon

Combine all ingredients except the bacon. Shape into 10 balls and flatten to 1 inch thickness. Wrap each patty with a bacon strip. Bake at 350 degrees for 20 minutes. Turn patties and continue baking for 15 minutes longer or until done.
Courtesy of Donna Azcarraga, Colorado

Low Fat Elk Loaf

1 lb. ground elk
1 small jar chunky salsa
1 1/2 c. cooked rice
2 egg whites beaten well or 1 EggBeater

Mix all ingredients well. Shape into a loaf and bake at 350 degrees for 30 minutes.

Mushroom gravy:
Saute 1 1/2 c. fresh mushrooms
1 can beef broth, thickened

Add mushrooms to broth. Salt and pepper to taste. Spoon over meat loaf. Inez Johnson, Bucklin, Mo.

New England Style Elk Sloppy Joes

2 tbsp. oil
1 lb. ground elk
1/4 c. diced onion
1 tbsp. molasses
1 can tomato sauce (4 1/2 oz.)
1 can catsup
1 tsp. horseradish
1 tbsp. yellow mustard
2 tbsp. brown sugar (optional)
1 c. shredded cheddar cheese
4 to 6 sandwich rolls

Brown meat and onions in oil. Drain fat. Add remaining ingredients, except for cheese. Spoon mixture onto rolls and top with shredded cheese.
Jill Johnson, South Hamilton, Mass.

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