Our Elk Steak Stroganoff Recipe is a slow cooker recipe for your elk or venison steak! If you are looking for a fabulous elk meat recipe slow cooker dinner then look no further! Our elk steak stroganoff is exactly what you are searching for. It’s made with elk or venison steak, half and half, cream of mushroom soup, beef broth, onion soup mix, and dash of salt and pepper! If you need a ground elk recipe that can easily be substituted for the elk steak in this recipe. Serve over rice or mashed potatoes–you’ll be the celebrity chef in your house tonight!
Make your hunters happy with our Elk Steak Stroganoff
It is not an easy task to bring home an elk! So if your family are hunters, or you are lucky enough to know someone who is (like we do), then it’s a real treat to have it around.
Wild game like Elk and Deer have a “gamey” flavor which is a mild sour taste that shows up towards the end of each bite.
Some people love it and others would rather tone it down a bit. Our recipes bring out the flavor of this beautiful meat in a milder way. If you happen to have any ground elk meat to cook with, then you’ll love our:
Ingredients for Elk Steak Stroganoff Recipe
• Elk or Venison Steaks
• Cream of Mushroom Soup
• Half and Half
• Dry Onion Soup Mix packet
• Beef Broth
• Salt and Pepper
Today’s Elk Recipe is fabulous with many cuts of elk and venison meat:
- Elk Steaks
- Elk Backstrap
- Elk Tenderloin
- Elk Chops/Medallions
Tips for cooking elk and venison:
- DO NOT over cook your elk or venison steaks. Once they reach 130 degrees F; remove from heat immediately.
- Allow elk or venison steak to rest for 3-5 minutes under a foil tent.
- With this method, after cooking will take place and the temperature will increase; it’s best enjoyed at 135-140 F.
- Elk steaks are very lean and will dry out extremely quick so don’t leave them unattended during the grilling.
Slow Cooker Tips & Tricks
Let’s just have a little talk about our slow cookers here for a minute. . .
As most of you know I’m a graduate of the Culinary School and one of the classes that’s required is Sanitation and Safety. During this class we had an eye-opening chat about slow cookers and how they can be the perfect breeding ground for bacteria and pathogens.
- If not careful they can be the perfect breeding ground for bacteria and pathogens.
- Preheat your crock pot just like you preheat your oven so plug it in and turn it to the high setting to get it nice and hot from the start for cooking. After all there is only one little probe heating the whole slow cooker!
- Add everything into the crock pot as warmed up as it can be, to cut down on the getting-the-food-hot portion of cooking, this is where you need to be cautious and make sure it is all hot and up to cooking temperature in 2-3 hours.
- If food stays between 41 degrees and 135 degrees for 4 hours, then it has to be thrown out because the bacteria and pathogens have had much too much time to grow and a food borne illness is a likely result.
- If you add meat; be sure it is thawed and NEVER added frozen, if it’s beef or pork brown it first.
- Add liquids hot ie: like use HOT water or warm up any liquids in the microwave first then add them in already hot.
- Spray the ceramic insert with cooking spray to make clean up a snap! It’ll wipe out with no sticking!
Slow Cookers are wonderful things and if we take a couple of quick precautions to keep food safe while using them… they are even better! 🙂
- 4-6 elk or venison steaks
- 1 tablespoon olive oil
- 1 cup beef broth
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 packet dry onion soup mix
- 1/2 cup half and half
- sea salt and pepper, to taste
- 4-6 serving rice, cooked
- Coat slow cooker ceramic insert with cooking spray and pre heat on high.
- In a large skillet on medium high heat, add oil and warm, quickly sear each side of steaks; place into slow cooker.
- In a small mixing bowl combine beef broth, cream of mushroom soup, and onion soup mix; whisk and pour over steaks in slow cooker.
- Turn slow cooker to low heat and cook 6 hours.
- Shred steaks, add half and half, stir to combine.
- Serve over cooked rice or mashed potatoes.
- Enjoy your Elk Steak Stroganoff Recipe tonight!
Amount Per Serving: Calories: 498Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 1495mgCarbohydrates: 57gFiber: 2gSugar: 2gProtein: 37g
More Elk Recipes
Indulge in our Elk Steak Stroganoff Recipe and add it the menu for this week!
One more thing before you go…
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene