Tag Archives: elk

Oregon Elk Stew


A few months ago I was invited to do a guest post for one of the best food bloggers that I know.  His name is Raymund and his blog is named Ang Sarap.  He’s a Filipino food blogger who is passionate about food.  What I love about Ang Sarap is that you never know what Raymund is going to dish up.  One day, it may be a traditional Filipino recipe and the next day he might serve up a platter of spicy Buffalo wings.  His food photography, versatility, and ability to cook is simply amazing!

The dish I chose to share with Raymund at Ang Sarap is my Oregon Elk Stew.  Elk meat is very low fat and high in protein.  It’s similar in flavor to beef and tastes milder than venison.  My Oregon Elk Stew is prepared with bright orange carrots, onions, celery, and zucchini and then slow cooked on the stove top with red wine and fresh picked herbs from my garden.  It’s best served with a scoop of mashed potatoes on the side and with a slice of your favorite crusty bread. 

Many thanks to Raymund for allowing me to be do a guest post on his site!  Those who have not met Raymund, please stop by, say hello, and most of all, subscribe to Ang Sarap.  You’ll be glad that you did!  Enjoy!  Tessa


  •  1 ½ pounds elk stew meat (beef may be substituted)
  •  2 large carrots (chopped)
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 1 zucchini (chopped)
  • ½ quart beef stock or as needed
  • 1 cup red wine
  • 1 Tbs fresh thyme
  • 1 Tbs fresh oregano
  • 1 bay leaf
  •  2 tsp garlic paste
  • 1 – 2 Tbs flour
  • 1 – 2 Tbs canola oil
  • Dash of Kitchen Bouquet (optional)
  • Salt and pepper to taste

Begin by cutting the elk meat into uniform sized cubes.  In a medium sized bowl, coat the elk meat with flour, salt and pepper.  Place a thick bottomed pot with a tight fitting lid (I used a Dutch oven) on the stove and heat to medium high heat.  Add canola oil and the elk meat.  Brown the elk on all sides, be careful not to burn.  Add beef stock and red wine to the pot and use a spoon to deglaze the bottom of the pan.  Add onion, garlic, bay leaf, thyme and oregano.  Turn heat down to low and cover.  Cook for an hour and a half or until the meat is fork tender.  Add carrots and celery and cook covered for an additional 30 minutes. If needed, thicken stew with a flour and water mixture. About 15 minutes before serving add zucchini.  Taste and correct your seasonings.  Add a dash of Kitchen Bouquet for a richer colored stew (optional). Remove bay leaf and serve with mashed potatoes.  Makes 4 servings.

Elk Sliders

Elk Sliders

I got a new macro lens for my camera the other day.  Waiting for FedEx to show up at my front door with my little package was like a child waiting for Santa Claus to come down the chimney on Christmas.  I treated myself to the lens after finishing in second place in our football pool at work.  My $40 entrance fee netted me about $220 dollars after about 17 weeks of football.  Not only did I have a great time watching football, I ended up with a really cool lens that will keep me happy for many years to come.

After some research, I ended up with a f3.5 macro lens for my Olympus E420 DSLR camera.  Wow!  The clarity is unfreakingbelievable.  I remembered that I saw an ant on my counter the other day and I knew what I had to do…  I put a drop of honey on a plate and I waited an hour or so.  The ant appeared.  Within minutes, he had his face planted in the side of the tiny drop of honey.

Crazy huh?  I can barely see this little guy with my reading glasses on!  I even got a shot of him licking his little feet.  Amazing.  I can only imagine all the fun I am going to have using this lens.

Well, back to food…  I decided to make some Elk Sliders for Bruce and I for a easy dinner today.   I enjoy preparing meals using elk meat and living in Southern Oregon, finding exotic meats such as elk, venison and buffalo is really not that hard to find.  Either you have a friend that is a hunter or you simply visit a store that carries these types of meat.  Elk meat is similar to beef and is lower in fat in comparison.  Not to mention, it tastes great too.

My easy to prepare Elk Sliders are made with ground elk meat mixed with low sodium soy sauce and crumbled Gorgonzola cheese, garnished with green leaf lettuce, and a tasty relish made from tomatoes, red onions, and parsley on a buttered grilled bun.  Serve the sliders with french fries, chips or a couple slices of your favorite pickles.  Makes 6 sliders.  Enjoy!  Tessa


  • 1 pound ground elk meat (you can substitute good quality beef)
  • 1/4 cup crumbled Gorgonzola
  • 1 Tbs low sodium soy sauce
  • 1/4 tsp fresh cracked black pepper
  • 6 mini hamburger buns or rolls
  • softened butter for the buns
  • 1/3 cup chopped tomato
  • 1/8 cup chopped red onion
  • 2 Tbs chopped fresh parsley
  • pinch of salt
  • 1/3 cup crumbled Gorgonzola
  • 6 small lettuce leaves

Begin by lightly mixing the elk meat, 1/4 cup Gorgonzola, low sodium soy sauce and pepper in a medium sized mixing bowl.  Form into 6 small patties.  Refrigerate for at least an hour before cooking.  Fire up your barbecue or indoor grill pan.  Place patties on medium high heat and cook approximately 3-4  minutes each side or until desired doneness.  Meanwhile, butter the rolls and grill until golden.  In a small bowl mix together the tomato, onion, parsley and pinch of salt.  Before removing the burgers from the grill toss on the remaining Gorgonzola cheese and let melt.  Place patties on buns and garnish with lettuce and the tomato onion mixture.  Serve.