Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best way to prepare Elk meat for hamburgers, to not have such a gami-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best way to prepare Elk meat for hamburgers, to not have such a gami),it will help you,my kids.
I have tried mixing it with sausage, and didnt like it.
Answers:
Elk Burgers with Tomato Chilli Relish
by Danny Boome
Powerful flavours to the fore in Danny Boome's elk burgers with a chilli, onion and roasted garlic relish
Servings: 6
Level of difficulty: Intermediate
Preparation Time: 40 minutes, plus 20 minutes resting in the fridge
Cooking Time: 30 minutes, (assumes pre-roasted garlic)
Ingredients
1 garlic clove, finely chopped
2 Shallots, finely chopped
2 tbsp Olive oil
6 slices of Bacon, diced small
900g ground elk
1 tbsp Worcestershire sauce
1 tbsp Parsley, chopped
Salt, and freshly ground black pepper
1 egg, beaten
For the tomato chilli relish:
1/2 red onion, diced
1 or 2 green chillies, finely diced
2 tbsp Olive oil
3 tbsp Balsamic Vinegar
1 tbsp Honey
4 garlic clove, roasted
10 plum tomatoes, deseeded and chopped
1 tbsp Parsley, chopped
Salt
To serve:
2 large focaccia, cut into 12 pieces
Rocket
Method
1. In a heavy-based frying pan placed over medium heat fry the garlic and shallots in olive oil for 5 minutes, stirring occasionally, until softened. Remove from the pan and set aside to cool.
2. Cook the bacon in the pan over medium-high heat until somewhat crisp. Remove from the pan and set aside to cool, retaining the fat.
3. In a large mixing bowl, mix the elk with the Worcestershire sauce, parsley and seasoning. Fold the beaten egg into the mixture, followed by the cooled garlic, shallots, bacon and bacon fat. Refrigerate the mixture for 20 minutes.
4. Make the relish while the meat is chilling.
5. In a heavy-based frying pan placed over high heat, fry the onion and chilli in the olive oil until brown and softened. Add the vinegar and honey. Continue to cook over high heat, stirring, until the liquid is reduced to a glaze. Add the garlic and half of the tomatoes and season. Cook over high heat until the tomatoes appear charred - about 5 minutes. Remove from the heat and transfer to a mixing bowl.
6. Once the mixture has cooled somewhat, add the remaining tomatoes and the parsley and adjust the seasoning with salt , vinegar and honey.
7. Remove the burger mixture from the fridge and shape into 6 equal patties.
8. Arrange the patties on an oiled barbecue or grill rack, or in a heavy-based frying pan and cook over medium high heat, turning once, until done to your liking.
9. To serve, grill the focaccia pieces and split. Serve alongside the burgers, relish and fresh rocket.
Other Answers:
Sauted with garlic
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the best way to prepare Elk meat for hamburgers, to not have such a gami-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best way to prepare Elk meat for hamburgers, to not have such a gami),it will help you,my kids.
I have tried mixing it with sausage, and didnt like it.
Answers:
Elk Burgers with Tomato Chilli Relish
by Danny Boome
Powerful flavours to the fore in Danny Boome's elk burgers with a chilli, onion and roasted garlic relish
Servings: 6
Level of difficulty: Intermediate
Preparation Time: 40 minutes, plus 20 minutes resting in the fridge
Cooking Time: 30 minutes, (assumes pre-roasted garlic)
Ingredients
1 garlic clove, finely chopped
2 Shallots, finely chopped
2 tbsp Olive oil
6 slices of Bacon, diced small
900g ground elk
1 tbsp Worcestershire sauce
1 tbsp Parsley, chopped
Salt, and freshly ground black pepper
1 egg, beaten
For the tomato chilli relish:
1/2 red onion, diced
1 or 2 green chillies, finely diced
2 tbsp Olive oil
3 tbsp Balsamic Vinegar
1 tbsp Honey
4 garlic clove, roasted
10 plum tomatoes, deseeded and chopped
1 tbsp Parsley, chopped
Salt
To serve:
2 large focaccia, cut into 12 pieces
Rocket
Method
1. In a heavy-based frying pan placed over medium heat fry the garlic and shallots in olive oil for 5 minutes, stirring occasionally, until softened. Remove from the pan and set aside to cool.
2. Cook the bacon in the pan over medium-high heat until somewhat crisp. Remove from the pan and set aside to cool, retaining the fat.
3. In a large mixing bowl, mix the elk with the Worcestershire sauce, parsley and seasoning. Fold the beaten egg into the mixture, followed by the cooled garlic, shallots, bacon and bacon fat. Refrigerate the mixture for 20 minutes.
4. Make the relish while the meat is chilling.
5. In a heavy-based frying pan placed over high heat, fry the onion and chilli in the olive oil until brown and softened. Add the vinegar and honey. Continue to cook over high heat, stirring, until the liquid is reduced to a glaze. Add the garlic and half of the tomatoes and season. Cook over high heat until the tomatoes appear charred - about 5 minutes. Remove from the heat and transfer to a mixing bowl.
6. Once the mixture has cooled somewhat, add the remaining tomatoes and the parsley and adjust the seasoning with salt , vinegar and honey.
7. Remove the burger mixture from the fridge and shape into 6 equal patties.
8. Arrange the patties on an oiled barbecue or grill rack, or in a heavy-based frying pan and cook over medium high heat, turning once, until done to your liking.
9. To serve, grill the focaccia pieces and split. Serve alongside the burgers, relish and fresh rocket.
Other Answers:
Sauted with garlic
The meat will have a gamey taste if it is not prepared at the time of kill. Deer and elk have sweat glands by the ankle area. These are to be removed immediately. My brothers have put a little beer in the ground elk to be grilled. this does help a little. Good luck. You can try mixing in soy sauce or a packet of Lipton Onion Soup.
I don't know if it will work with Elk, but I've soaked deer meat in saltwater before cooking to kill the gameish taste.
Marinating the meat overnight in the fridge in a bowl of milk takes the gamey taste out of the meat - take it from a good Cajun girl.correctness,It's Non-profit and only for informational purposes.
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