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"Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough..."

Ingredients: garlic, green peppercorns...

"My husband brought home a freezers worth of elk meat from a hunt in Montana. I am a firm believer in eating whatever is brought home from a hunt. I really love elk meat! It has a mild flavor and is a good source of lean protein. If marinated, even the "tougher" cuts come out great. I recommend cooking to medium/medium rare for ideal tenderness,..."

Ingredients: McCormick's Montreal Brand steak seasoning, Italian dressing...

"3 hour marinade."

Ingredients: dry mustard, garlic...

"Used this on the tenderloin of a trophy elk, marinated for 24 hours, and it succeeded beyond all expectations - superb! From "Jim Zumbo's Amazing Venison Recipes". Generally, best to serve medium-rare. Good for elk and deer."

Ingredients: green onions, venison loin steaks...

"this recipe works really good on steaks and wild game. would rub meat 45 minutes ahead of time for best flavor. But can be put on meat right before being put on grill. makes enough for about ten steaks or a 3 lb roast. Came up with this recipe from having to make brushetta and used the leftover ingredients for the entree."

Ingredients: fresh basil, fresh ginger...

"Original was from the Metis Cultural Center. Since we had been talking about Elk I decided to post this."

Ingredients: pepper, game, fat...

"In response to a request. The recipe is a little vague, so please feel free to add detail if you make this!"

Ingredients: oil, salt and pepper, flour...

"Spicy rub for game and beef."

Ingredients: garlic powder, onion powder...