JakeUSMC Report post Posted December 7, 2017 Feeding the family an array of elk dishes over xmas. I have mastered the beef brisket, but I am nervous about making an elk brisket....do I make it the same but cut cook time in half? Any recipes out there? Share this post Link to post Share on other sites
el diablo Report post Posted December 7, 2017 I would think it would be too lean but Im sure someone has a way around that. Share this post Link to post Share on other sites
azslim Report post Posted December 7, 2017 grind it up and make it into sausage, plenty of recipes for it on here, this one is pretty good. I don't stuff it into links, makes a great hash and pretty good burgers too. Hunter Sausage - makes about 3 pounds 2 lbs pork butt or game meat 1 lb bacon - smokey or maple 1/2 cup water 1 tblspn whole yellow mustard seeds 2 tspns minced garlic 2 tspns coarsely ground black pepper2 tspns paprika 2 tspns dry yellow mustard 1 tspn kosher salt 1 tspn coriander 1 tspn nutmeg 1/2 tspn ground ginger Grind meat and fat through 1/4 in plate; mix ingredients together in large bowl. Stuff into medium casings and tie into 6 - 7 inch links. Recipes are from the book "Bruce Aidell's Complete Sausage Book" - ISBN # 1-58008-159-2. Published by Ten Speed Press - www.tenspeed.com and available at Barnes & Noble or Border's Books. Share this post Link to post Share on other sites
Chef Report post Posted December 8, 2017 You could cook the meat in a pressure cooker. I have had stellar success cooking elk this way albeit cutting the meat up in chunks. If you want to cook the brisket whole, I suggest brining it overnight first. Then braise it in your sauce of choice until fork tender. (In a little liquid, covered, cooked at lower heat for extended period of time) 1 Share this post Link to post Share on other sites
muledeerarea33? Report post Posted December 8, 2017 If you cook it like beef just wrap it in foil sooner than a beef brisket and add some moisture. Stock, juice, or fat. Even if you dont add itll be good but its very lean. Share this post Link to post Share on other sites
JakeUSMC Report post Posted December 9, 2017 Ok so it sounds like elk brisket is very dfifferent Share this post Link to post Share on other sites
Zeke-BE Report post Posted December 9, 2017 Brisket needs fat, seasoned, and an awesome smoke ring. You will dry out your elk fast. You can try the foil and or pressure cooker but if you want brisket just do the real thing. Save the meat for something else 2 Share this post Link to post Share on other sites