Elk Recipes - Wife Of A Hunter https://wifeofahunter.com/category/hunting/big-game-recipes/elk-recipes/ Recipes for a Hunter's Wife Thu, 23 Oct 2025 23:32:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Elk Recipes - Wife Of A Hunter https://wifeofahunter.com/category/hunting/big-game-recipes/elk-recipes/ 32 32 191194188 Ground Elk Chopped Cheese https://wifeofahunter.com/ground-elk-chopped-cheese/ https://wifeofahunter.com/ground-elk-chopped-cheese/#respond Thu, 23 Oct 2025 19:17:10 +0000 https://wifeofahunter.com/?p=4573 This  Ground Elk Chopped Cheese is something the New York bodega’s would be jealous of! It is SO easy and delicious and would work with any of the ground big game in your freezer. The chopped cheese is a relatively new dish to New York, but it is a star when it comes to flavor. […]

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This  Ground Elk Chopped Cheese is something the New York bodega’s would be jealous of! It is SO easy and delicious and would work with any of the ground big game in your freezer.

The chopped cheese is a relatively new dish to New York, but it is a star when it comes to flavor.

When researching them, I found that many bodegas use turmeric in their ground meat and WOW! What a game changer. To me, it gives it the extra layer of flavor that comes with your favorite greasy burger place. Tumeric is also in Adobo seasoning which was another common theme in both recipes and bodegas. Adobo has turmeric, garlic powder, salt, oregano, and black pepper. It is a phenomenal all purpose seasoning. I used sazon with the addition of onion powder and turmeric. However, I would personally interchange either. Both are delicious and will give you amazing results. AND, if you have a tried and true burger seasoning, you can also use that.

As for toppings, I used the traditional shredded lettuce, tomato, ketchup, and mayo combination. But if you are a mustard guy or pickle fanatic or want to spice it up with some jalapeños or even more onions? Go right on ahead. The fun thing about this dish is it is really hard to mess up. Got your meat too brown? Adds another flavor profile to the dish. Toasted your bread too much? Add more sauce to help soften the bread. It really is fool proof. Plus, it cooks up SO FAST!

Overall, this recipe is amazing because the cheese melts into the meat so every bite is full of cheese-y goodness. The toasted bread gives a little crunch, but is soft and soaks up all of the cheese and juices.

I love burgers and this truly is my new favorite way to make them at home.

Please give this recipe a try! I know it will not disappoint! ENJOY!

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Ground Elk Chopped Cheese

This New York Bodega special is sure to be the star of the show at your next family gathering.
Course Dinner, Lunch
Cuisine American, Deli, New York
Keyword American, Bodega, Chopped Cheese, Deli, Dinner, Elk, Ground Venison, lunch, New York, Sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 subs

Equipment

  • bacon press not necessary but helps get your bread toasty
  • metal bench scraper again not necessary but makes chopping and mixing easier
  • parchment paper and foil not necessary, but helps sub keep its shape

Ingredients

  • 1.5 lbs ground elk or venison/big game meat
  • 2 T bacon fat or butter for cooking meat
  • 4 hoagie buns or 1 loaf of po'boy bread
  • 10 slices American cheese I like Sargento
  • 1 yellow onion chopped
  • seasoning of choice I did salt, pepper, onion powder, sazon, and tumeric.. Can also do adobo
  • 4 T butter for toasting bread
  • 1-2 tsp minced garlic for toasting bread

Toppings

  • shredded lettuce
  • tomatoes sliced, seasoned with salt and pepper
  • mayo
  • ketchup

Instructions

  • Start by toasting the bread. Do this by heating a skillet or large enough pan over medium heat. Once hot, add butter and some minced garlic. I did ~1T butter and 1/2 tsp garlic per hoagie. Once the butter is melted, place the inside of the bread face down. I slid the bread around the pan to make sure all the butter was soaked up and then I placed a bacon press on top to flatten the bread some and get a good even browning (~1-2min). Once bread is toasted, set aside.
  • In a bowl combine your meat with your seasoning. I used salt, pepper, onion, powder, sazon, and tumeric, but however you like to season your burger meat will work. I have learned that my meat is seasoned enough when it is combined and I can smell seasoning. Game meat does not have a lot of fat, so it takes a bit more seasoning than you think.
  • Once combined, form 4 patties. In a skillet over medium-high heat, heat your bacon fat or butter. Once hot, place your patties in and toss in your onions.
  • Cook patties for ~3 minutes or until browned and flip and cook for another 3 min.
  • Once browned, begin to chop up the meat with your metal bench scraper or spatula.
  • Continue to chop and mix until all of your meat is cooked.
  • Once cooked, top with the American cheese slices. Let the slices melt a bit.
  • Once a bit melted, start chopping and mixing all of the meat and cheese together.
  • Assemble your chopped cheese. I like to use tomato, lettuce, mayo, and ketchup and then wrap it in parchment paper and foil. ENJOY!

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]]> https://wifeofahunter.com/ground-elk-chopped-cheese/feed/ 0 4573 Krystal Elk Sliders https://wifeofahunter.com/krystal-elk-sliders/ https://wifeofahunter.com/krystal-elk-sliders/#comments Tue, 22 Feb 2022 18:32:33 +0000 https://wifeofahunter.com/?p=3101 These Krystal Elk Sliders are my copycat recipe to one of my favorite fast-food burgers. I love sliders! My mom used to feed me those white castle sliders you could buy frozen from the grocery store, and I loved them. I tried Krystal’s for the first time in Florida with my husband’s family. I didn’t […]

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These Krystal Elk Sliders are my copycat recipe to one of my favorite fast-food burgers.

I love sliders! My mom used to feed me those white castle sliders you could buy frozen from the grocery store, and I loved them.

I tried Krystal’s for the first time in Florida with my husband’s family. I didn’t have the best of hopes for it because I pictured it as greasy college fast food. My husband had recounted trips in college where him and his buddies would have contests to see who would eat the most lol.

To my surprise it was delicious! I don’t know if the cooks in the back were just having a good day, but the buns were soft, the cheese was melted perfectly, and the pickles, onions, and mustard were at the perfect ratio. I may have eaten a weeks worth of calories that day, but I loved every second of it.

Now that I have adequately described my love of sliders, you understand why I made these copycat Krystal Elk Sliders.

Overall, this recipe is a normal burger recipe, but the way I make the meat thin is a little different. I put the elk burger meat in between two pieces of parchment paper and use a rolling pin to flatten the meat out. I also cook the burgers in the oven, but you could cook it on a grill.

These went fast in my family, so doubling the recipe might be necessary to feed a big hungry family. Let me know in the comments how this recipe goes and ENJOY!

Krystal Elk Sliders
Krystal Elk Sliders
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Krystal Elk Sliders

Who doesn't love sliders and elk?? Match made in heaven!
Course Main Course
Cuisine American
Keyword American, Burger, Copycat, Elk, Slider
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 people
Author Sophie May

Ingredients

  • 1-1.25 lb ground elk
  • 1 small onion finely chopped (I used a food processor)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp beef bouillon
  • 1 stick salted butter

Toppings

Instructions

  • Preheat oven to 375°F.
  • Melt 2T butter over medium high heat in a pan.
  • Add onions and cook until translucent.
  • Butter (~1T) a small cookie sheet.
  • Put your meat between two parchment sheets and roll until thin. Cut into squares the size of your sliders.
  • Put your meat on the cookie sheet and cook in oven for 10 minutes or until done.
  • Remove the patties from the cookie sheet.
  • Butter a casserole dish. Place the bottoms of the sliders in the casserole dish. Place meat, cheese, pickles, onions, and mustard on the sliders and top with the top half of the sliders.
  • In order to create the squashed look, melt your remaining butter and butter the tops of your sliders. Cover with a sheet of parchment and place another casserole dish on top or something heavy that is oven safe to squash the burgers down.
  • Bake for 5 minutes. ENJOY!

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]]> https://wifeofahunter.com/krystal-elk-sliders/feed/ 1 3101 Elk Medallions and Vegetables https://wifeofahunter.com/elk-medallions-and-vegetables/ https://wifeofahunter.com/elk-medallions-and-vegetables/#comments Fri, 20 Aug 2021 01:35:03 +0000 https://wifeofahunter.com/?p=1789 These Elk Medallions and Vegetables are straightforward and super delicious. My husband and I were gifted some wild elk medallions. We have been storing them in the freezer, stewing over all the possibilities of delicious recipes we could use them in. Since neither of us had ever eaten elk, we decided to do something simple […]

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These Elk Medallions and Vegetables are straightforward and super delicious.

My husband and I were gifted some wild elk medallions. We have been storing them in the freezer, stewing over all the possibilities of delicious recipes we could use them in. Since neither of us had ever eaten elk, we decided to do something simple to draw the flavor of the elk out without altering it. We wanted to know exactly how the meat tasted.

And oh my. It was good.

This recipe uses a cast iron skillet to perfectly crisp up, but also leave tender, all of the main ingredients. The potatoes were perfect. The asparagus absolutely delightful. And I cannot forget the elk. Amazing.

I like my potatoes extra crispy and my asparagus on the verge of burnt, so if you don’t like that, cook them a little less than what I have said. This recipe won’t disappointment. Enjoy!

Elk Medallions
Elk Medallions
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Elk Medallions and Vegetables

Delicious Elk Medallions cooked on a cast iron skillet with potatoes and asparagus.
Course Main Course
Cuisine American
Keyword American, Asparagus, Cast Iron, Elk, Potatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Sophie May

Equipment

Ingredients

  • 4 elk medallions
  • 1 lb small Yukon potatoes quartered
  • 1 bunch asparagus
  • 3 T extra virgin olive oil
  • salt to taste
  • pepper to taste
  • 4 sprigs fresh thyme
  • 5 cloves garlic heavily crushed

Herb Butter

  • 1 stick unsalted buter
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp rosemary dried

Instructions

  • Combine herb butter ingredients in a small bowl until fully mixed.
  • Salt and pepper elk medallions generously and place back in fridge while vegetables cook.
  • If you have not already done so quarter your potatoes.
  • Put 3 T extra virgin olive oil in the skillet, or enough to coat the bottom.
  • Heat over medium heat until shimmering.
  • Add potatoes and sprinkle with kosher salt and pepper.
  • Cook for 20 minutes covered. Do not disturb.
  • Add asparagus, half of butter mixture, garlic, and thyme. Toss and cook until crisp ~10-15 minutes.
  • Add elk medallions and cover with the rest of the butter mixture. Cook about 3-4 minutes per each side basting with the butter.
  • You should pull the steaks at around 125°F and let rest for around ten minutes to get to medium rare. A instant read thermometer is very helpful for this.
  • Pull the skillet off the heat and enjoy!

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