Traditional Indigenous Recipes

Elk Steaks

My husband Josh usually brings home an elk every year, enough to keep our freezer stocked for what we really like: steaks, stews and jerky. Game meat is lower in fat than cow meat and does not contain the additives that cattle receive. If you are not a hunter, then ask someone who is if you could contribute something to their next hunting trip (food, or perhaps loan camping gear or an ATV) so they can repay you with meat.

Ingredients:

Elk steaks (or deer or antelope)

1 onion, sliced (optional)

5-6 large roasted and peeled green chiles of your choice of “hotness” (optional)

2 cups of sliced mushrooms (optional)

Pepper to taste

Marinade:

* 1 clove crushed garlic

½ minced white onion

*½ cup low salt soy sauce

Josh grills elk steaks in Eureka Springs from the elk he shot with bow and arrow in Flagstaff, Arizona. Also on the grill is corn and peppers.

Put the meat into a container and cover with marinade for at least four hours.

You can either cook the meat in a frying pan on medium-high with one tablespoon of oil and the other ingredients piled on top, or on the grill with the vegetables grilled separately.

Turn after 5-10 minutes. Check to make certain it is done before removing from pan.

*Old World ingredient