How To Prepare Tough Elk Steaks?

[ElkNut1]

What's your recipe or procedure to handle those tough cuts like round steaks & other similar cuts? I'm sure many of us could use this info!

ElkNut1

[Swede]

My wife likes to do a stir fry. It sure works for me. If I do it, they just get fried or grilled like the rest of the steaks.

[Ridgernr]

I bought a Jaccard, It is a tool with 42 blades that you use to tenderize by cutting the fibers , kind of like cubing a steak.
I season first then use the Jaccard it also works the seasoning into the steak.

[cnelk]

Marinade. Cook slow on low temp

[WapitiTalk1]

Agree with cnelk.. Marinade and cook slow. Crock pots were invented for tough cuts of elk Chili, stew, elk cubes and barley soup, Salisbury steak in a large skillet cooked slow. Even very thinly sliced finger steaks out of the tougher cuts work just fine (stir fry like Swede mentioned with very thin sliced cuts sounds like a great method). Another one is kabobs. Marinade overnight, skewer some 3/4 inch chunks with some whole mushrooms, tato slices, carrots, green or red peps work well also. As with any wapiti, just don't over cook if frying or BBQing.

[FemoralArchery]

Cuber. Run the steak through, turn 90 degrees and run it through again.

[>>>---WW---->]

All good answers! Swiss Steak cooked all day in the crockpot works wonders for tough steak. And of course, you can always grind it up into hamburger. LOL!

A few years ago, my wife picked up a commercial tenderizer at a yard sale for $5 bucks. The only reason it was so cheap was it didn't have a plug on the end of the cord and everyone was afraid it didn't work. But for 5 bucks we decided to take a chance on it. I put a new plug on the cord and it worked lke a champ.

[easeup]

I need to go find a post I did awhile back on this subject.
But the jist of it was a crockpot recipe published last spring in Bugle.

I tried it on some old elk roast that were full of griscle and one could barely choke it down. then the next time I used this recipe from John McGannon and it turned that elk leather into walla! aboslutely fantastic meal.

edited.....
here is the link to the thread over at AT for the recipe.....(please dont ban me for the ref)

http://www.archerytalk.com/vb/showthrea ... elk+recipe

[ElkNut1]

easeup, ha ha, I go there daily myself to check out what's going on! (grin) I'm not one of those guys that feel you have to be tied to one site heck there's lots of good stuff on others too! But when it comes to Elk Hunting the Rut, this site will be # 1 thanks to all of the great folks willing to share their real life experiences & willing to "pass it on"

Thanks for the tips guys, I like the cubing thing best, I think the Jaccard sounds like it's a cuber too?

ElkNut1

[pointysticks]

the "round" on a farm raise cow is tough...on an elk it must be REALLY tough.

my elk, i didnt get any round. cant remember why.

but chemistry is my friend..on tough meat, i like to salt it up early. salt breaks down the protein chains and muscle fibers. i salt it lightly, wrap it with plastic and put it back in the fridge..over night. especially on larger pieces.

really tough stuff, i hammer down. i make chicken fried steak..or swiss steaks like mentioned above.

[elkmtngear]

A couple ways I handle those cuts........here's one that is amazing:
Elk Mountain Chops

The other way I do round steaks, etc. is to pound seasoned flour into the meat with a meat mallet, pound them out flat, dip them in an egg/water mixture, and dredge in Italian Breadcrumbs. Fry them for a couple minutes per side in Wesson Oil (or whatever).

You then have the option to serve them with brown gravy, or make elk parmesan (cover each chop with a slice of mozarella, top with marinara and
shredded parmesan cheese). Kids love the elk parmesan !

[Lefty]

Sliced thin and salt, med/rare to med.

Or the slow cooker crock pot

[Vanish]

The flank steak we took we were hoping to use for stir fry. Well, that didn't quite work because even thinly crosscut they were too tough.

I had made BBQ before so I decided to try it with a bunch of the flank steaks. Some apple cider vinegar, BBQ sauce, spices and 12 hours (shred at 8/10 hours) in the crock pot.

Yum.

[pointysticks]

Chinese restaurant sprinkle stir fry meat with baking soda and let it sit over night. It gets super tender. Sometime too tender. Almost spongy.

[>>>---WW---->]

Hey Jeff! I have an opening for a camp cook!!!!!!!!!!!

[elkmtngear]

Hey Jeff! I have an opening for a camp cook!!!!!!!!!!!

Sounds great Bill! I provide one hot meal per day, and it comes in a handy foil pouch that you can re-use.

Let me know!