Wild About Elk

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Wild About Elk

If you “Live” here, you most likely have eaten elk meat. We have one of the largest herds in the state right here in northwest Colorado. Let’s find some creative ways to use that elk in your freezer.

Elk Taquitos with Asian Orange Dipping Sauce
An Asian twist on a Southwestern classic appetizer. A great way to use ground elk and please the entire crowd. Tasty seasoned ground elk is rolled and fried in crispy wonton skins and served up with a citrus and pepper infused orange sauce.

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Albondigas Soup
Albondigas literally means “meatballs” in Spanish. In Mexican cuisine, albondigas can be used to make sopa de albondigas. A truly rich and flavorful, hearty soup, just right for an autumn evening. Another great way to use ground elk or venison.

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Coarse Grain Mustard-Red Wine Marinated Elk Kabobs with Mushroom Rice Pilaf
A great marinade of red wine, grainy mustard and plenty of garlic and pepper compliment the vegetables on the skewer and the elk itself. Served on a bed of earthy mushroom infused rice pilaf.

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Elk Steaks with Plum-Zinfandel Sauce
This is a very simple reduction of plums, Zinfandel wine and demi glace. Served with a side of sautéed spinach, toasted walnut and a light raspberry vinaigrette. Pretty fancy for an elk!!!

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