Crockpot BBQ Elk Round Steak with Veggies

I came up with this recipe a few weeks ago after not having had time to marinade the elk steaks I pulled from the freezer, or plan a meal for dinner that night. During my lunch break I threw this together using what I had in the fridge and left the crockpot to do its job during the afternoon. I picked up a brown gravy packet on the way home from work to finish off the meal. Cooking the round steaks LOW and SLOW with the BBQ sauce and steak seasoning made the meat tender and gave it a nice spicy flavor. No gamey taste at all.

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Crockpot BBQ Elk Round Steak with Veggies 

Serves 2

  • 3/4 lb. elk (or venison) round steak
  • ~14 baby carrots
  • 1/4 c yellow onion, sliced
  • 1 russet potato, peeled and cubed
  • 1 head (about 1.5 cups) broccoli
  • 1 Tbsp. margarine or butter
  • 1/2 cup cream of mushroom soup
  • 1/4 cup beef broth
  • 1/2 Tbsp. Worchestshire
  • 1 package brown gravy mix (I used low-sodium)
  • 2 Tbsp. BBQ Sauce
  • Steak seasoning- I used this from Hi Mountain Seasonings
  • Garlic salt
  • Montreal Chicken Seasoning
  • Season Salt
  • Black pepper

Clean and chop vegetables. Feel free to use more onion, I didn’t have time during my lunch break to peel and cut another one, so I just used up what I had.

Melt margarine in frying pan and saute vegetables until carrots, onion, and broccoli are tender, about 10-15 minutes. I had to had a small amount of water to the pan two or three times to keep the veggies from buring. Potatoes should be softer but not yet fully cooked. Season vegetables with montreal chicken seasoning, garlic salt, and black pepper.
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Place steaks in a bowl and season liberally with steak seasoning. Pour on BBQ sauce and swirl steaks around in the bowl so that the meat is coated completely.

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Place cream of mushroom, beef broth, worchestshire, and partially cooked vegetables into the bottom of the crockpot.

Lay steaks on top. Sprinkle everything lightly with a pinch of season salt.

Cook on LOW for 6 hours. Liquid will form in the crockpot while cooking–this is good– you will want to save and use this! Pour off and measure one cup of the liquid that forms in the crockpot to use to make the gravy.

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When ready to serve, prepare the gravy: In a small saucepan, add the 1 cup of liquid reserved from the crockpot to the brown gravy mix and whisk on medium heat for 2 minutes until gravy thickens.

Serve steak and vegetables with brown gravy.

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Interesting Reads:

Viewing Wyoming’s bighorn sheep herds

Primal eating plan

Elk Sh*t on a Shingle

Similar to stroganoff, “Sh*t on a Shingle” is a recipe that I learned from Joe, and for its simplicity, it really is a tasty, hearty, quick, week-night meal.

Elk Sh*t on a Shingle

Serves 2, with leftovers

  • 1 lb ground elk
  • 1 can Campbell’s Cream of Mushroom Soup (I do not recommend using the healthy request, low-sodium, or bargain brands–I have tried all of the above and it drastically affects the taste, and not for the better!)
  • Wheat or white bread (the shingle, of course!)

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1. Cook ground meat on medium heat and season with salt and garlic pepper, if desired.

2. Crumble meat and add in the soup. Stir to combine, simmer on low 5 minutes, stirring occasionally.

3. Load your sh*t onto your shingle, er, I mean slice of bread. You now have elk sh*t on a shingle- enjoy! I usually serve this with green beans.

~FYI ~Leftover meat is good in enchiladas and burritos.