Elk Steaks

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.

He 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.

Game meat is an optimal food source so don't be afraid of it. Game meat tends to have less fat than beef and therefore cooks faster and can be tough if overcooked. Sometimes the little bit of fat can have an overpowering "gamey" flavor. To me, deer tastes gamier than elk and moose. You can cover that taste by marinating the meat in tomato sauce, spices, a small amount of oil, or processed sauces such as Teryaki and Worchester. I can only eat deer if it's cooked "well done."

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



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.

*Old World ingredient