What to do with ground elk?

[Michael_in_TX]

So my local HEB has started carrying ground elk. It keeps calling my name every time I walk by it, even if it is $12.99/lb. It's just got this lovely red-purple color. However, I recognize it is quite lean....90%.

I've watched a few ground elk videos and I notice that every one of them adds some fat in at least some way, especially for burgers. (Even the elk smash burger one added some mayo.) About the only videos that don't add fat are the ones that are making ground elk tacos and it is very clear how quickly meat that lean crumbles as it browns.

Some of the videos seem to be obscuring the flavor of the meat, either intentionally or inadvertently. I'd like to avoid that....if I am spending $13/lb on it, I'd like to taste it lol.

Any suggestions? texastweeter?

[texastweeter]

First, of the deer family, elk is my close 2nd (red stag barely beats it out), so its a fantastic meat. It makes smash burgers just fine without added fat. Just add a tiny bit to the griddle before you add your meatball and smash it. Thick steakhouse burger are again great, but you have to be willing to eat one NO MORE than medium rare (a rare steakhouse elk burger is a thing of beauty) without adding fat. Its that one in between or if you want medium to wll done that you will get into trouble. You can also make a great chili with it, or meatballs with a gravy or simmered in soup/sauce to keep it from drying out.

[LA Pork Butt]

I was going to suggest meatballs or meat sauce.

[Hulagn1971]

I second what texastweeter said about chili. Makes a fantastic bowl.

[Ace]

^^^
What they said.

[HawkerXP]

I combined 2 one-pound packs of elk ground meat with one pound of ground elk breakfast sausage. Probably the best tasting burgers I've ever had let alone made!

[LA Pork Butt]

I was thinking pork sausage.

[Michael_in_TX]

As I’ve never had Elk before (to my knowledge)….I need to establish a “baseline.”

What I am currently leaning towards is a very simple taco: the elk meat cooked in SPG, onion, and garlic….spooned into street-taco-sized corn tortillas with perhaps just cotija cheese and cilantro as a topping. (With perhaps some simple guac ready at the side should it be too ‘dry.’)

[Hulagn1971]

That sounds perfect. Maybe a tablespoon of beef tallow when you brown it to give it a little help?

[texastweeter]

I like burgers as a baseline. Just salt and pepper.

[Sid P]

I’ve only had elk once - in stroganoff. It was excellent.

[Hulagn1971]

Sounds excellent.

[DeusDingo]

i just made burgers with elk i got from an in-law. I didn't really care for them as i don't like that gamey flavor. i didn't grow up with it so it tastes wrong to me.

[texastweeter]

Usually gamey flavor in deer is one of 3 things
1 waited too long to cool the meat
2 didnt age it (deer get 7-10 days)
3 kept it wet as in a cooler of ice

If you shoot one and immediately field dress it, get the hide off, and get it cold, then let it DRY age 7-10 days, it will be like a completely different animal.

[Ace]

+1 texastweeter

[DeusDingo]

that's interesting, but completely out of my control. i would be interested to try it from someone who does that process

[Carolyn]

Ha Ha. I read the title of the thread and asked myself, "What's a ground elk?" 🤦♀️
I blame the mild fever I have right now.

[Donw]

Same here. First thought was “as opposed to flying Elk?”

[lemayp]

I was thinking ground wasps and trying to imagine driving my lawn mower over ground elk nest…

[Carolyn]

lemayp That is why you should carry Benadryl in your pocket.

[58limited]

I love elk! Adam texastweeter gave good advice and is one of the most knowledgeable about game on the forum. I just don't get to eat ielk very often. For ground elk: smash burgers, regular grilled burgers, meatloaf (add fat), chili, tacos, anything you would use lean ground beef for. Same for bison and venison.

I agree with Adam about gaminess. None of what I've been eating lately whether purchased online or venison that I've processed myself has been gamey at all. And its healthier for you as well.

I remember having some venison once that had a peculiar flavor as a kid when I visited my uncle's ranch - not sure how he processed the deer, but I haven't had that experience since.

This reminds me that I have some elk "barbacoa" in the freezer, need to thaw and eat soon.

[Oak Smoke]

One other thought. My dad used to grind venison to make jerky from it. He had a thing that looked like a calking gun that would extrude the meat in a flat ribbon about 2 inches wide. He seasoned it with some stuff he got from High Mountain company. I’ll try to find the recipe, I remember there was Morton’s tender quick in it. Any way when it came out of the dehydrator it was delicious. It was good for taking anywhere without worrying about refrigeration. I’m sure elk jerky would be wonderful too.

[Ace]

+1 👍
The jerky gun, or as it's also known as a jerky cannon works really well for small batch ground meat jerky. That type of jerky is very tender compared to the thin steak strip kind and as you remember, it is very good tasting. I haven't made any for a long time so thanks for that reminder... 😊

[texastweeter]

Can also use a jerkey cannon to make casingless snack sticks

[mrteddyprincess]

This is a joke: Ground elk? What, the flying elk are too hard to shoot?

Don't worry. Not quitting the daytime job anytime soon.

B