Elk Meat

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Bugle Casserole

1 lb. ground elk meat

1 chopped onion

1 can potato soup

1 cup milk

1 small can diced green chilies

1 pkg. cooked elbow macaroni grated cheese

Brown ground elk meat with onion.  Mix all ingredients in casserole dish and top with grated cheese.  Bake at 300 degrees for 45 minutes or until cheese melts.

Betty Kreutzer

Wapiti Elk Ranch

La Veta, Colorado



Elk Meat balls in Teriyaki Sauce



2 lbs. ground elk meat 

2 small grated zucchini   

1/2 cup finely chopped onion 

1/4 tsp. oregano  

1/4 tsp. cumin   

3/4 tsp. fresh ground pepper  

3/4 tsp. salt    

2 beaten eggs   

Teriyaki Sauce

2 Tbsp. cornstarch

1/3 cup soy sauce

1/4 cup sugar

1 tsp. grated orange rind

1 clove minced garlic

2 tsp. minced fresh ginger (1/2 tsp. ground ginger)

1/4 cup dry white wine (optional)

 2 cups beef broth (2 1/4 cups if wine is omitted)

Place ground elk in a large bowl.  Add grated zucchini, chopped onion, spices and beaten eggs.  Mix well.  Form into one-inch balls.  In a pan, blend together cornstarch, soy sauce, sugar, garlic and ginger.  Stir in wine and beef broth.  Cook, stirring until thickened.  When sauce is thick and hot, drop meatballs into it, filling the pan but crowding the meatballs.  Reduce heat to medium and let them simmer, covered, about 10 minutes or until done.  Remove elk meatballs and add the next batch, cooking each batch until all are done. 


At this point, elk meat balls and sauce may be refrigerated or frozen.  When ready to serve, heat meatballs and sauce.  Garnish with grated orange rind and chopped parsley or chives.


Texas Wild Game Cooperative

Ingram, Texas



Mexican Elk Casserole


12 corn tortillas

2 lbs. ground elk meat

1/2 chopped onion

shredded cheese

1 can cream of celery soup

1 can cream of mushroom soup

1 small jar mild picante sauce

Brown ground elk meat and onion, add soups and picante sauce.  Simmer 10 minutes.  Break up tortillas into small pieces and line a 9x13 pan with half of them.


Pour half of meat sauce over tortillas, sprinkle with shredded cheese.  Cover with the rest of the tortilla pieces and the rest of the meat sauce.  Sprinkle shredded cheese on top.  Bake at 350 degrees long enough to melt the cheese.


This casserole can be made ahead of time, stored in the refrigerator, and baked for 30 minutes or until bubbly.

Noreen McConnell

Elk Echo Ranch

Stoneham, Colorado



Elk Royale Soup


2 lbs. ground elk meat

6 chicken bouillon cubes

6 beef bouillon cubes

1 diced onion

2 stalks diced celery

5 sliced carrots

4 diced potatoes

2 sliced parsnips

1 sliced turnip

1 10 oz. pkg. frozen peas

1 10 oz. pkg. frozen corn

9 cups water

1/8 tsp. garlic powder

1/4 tsp. pepper

1/2 tsp. salt

1/2 tsp. sweet basil

1/4 tsp. oregano

1/4 tsp. parsley

1 bay leaf


Brown ground elk meat in large kettle with salt, pepper, and garlic powder.  Dissolve bouillon cubes in water and add to kettle.  Add remaining ingredients.  Cover and simmer until vegetables are tender, stirring occasionally, about 1 hour on medium heat.  Discard bay leaf before serving.



Kris Hammes

Wapiti Meadows

Plymouth, Wisconsin



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