Peppered Elk Skillet

Peppered Elk Skillet

8
KAJenkins 0

"This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles."

Ingredients 45 m {{adjustedServings}} servings 258 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 669 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
  2. Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.
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Reviews 8

  1. 10 Ratings

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Huntersmama
12/6/2007

Thank you for this recipe! My husband brought home some elk steak and wanted me to cook him something delish with it. This recipe was it! He LOVED it. I followed it exactly and served it over some cilantro lime rice I made. He also wants me to cook it again sometime and use beef.

CampCookie11
9/30/2008

A Great one for hunting cmap! Just got to make sure to not over cook the meat and its a big hit.

Brooke Ekstrom
1/19/2010

Very much enjoyed this recipe. We made a few slight variations based on ingredients we had available in the house. Will definately make again..