Recipe: Elk Medley with Peppers and Tomatoes

by
posted on February 12, 2022
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
Recipe Elk Medley Lead

Everyone loves new and fancy kitchen gadgets. When I was a kid, mom got a new electric frying pan, rivaling air fryers and Instant Pots today. I am unsure where she got the recipe, but we regularly had a dish best described as browned meat strips with tomatoes. There were not many spices, but the dish had a ton of flavor.

I don't have an electric frying pan, but I love using cast iron options for cooking our daily meals. Recalling the meat and tomato medley, I tried to recreate it as a quick dinner option. It was a trip down memory lane that we are sure to do again soon.

Who doesn’t have memories as a child of unique dishes shared at the family table? Goulash, casseroles and other concoctions that make us chuckle today are great recipes to relive with family and friends.

Medley Ingredients
• 1½ lbs. round elk steak
• 1 28-oz. can diced tomatoes
• 1 lb. cherry tomatoes, halved
• 1 green pepper, cut into 1-inch squares
• 1 red pepper, cut into 1-inch squares
• 1 yellow onion, diced ½-inch
• 2 stalks celery, sliced diagonally
• 2 garlic cloves, pressed
• salt and pepper

Marinade Ingredients
• 2 Tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp red wine vinegar
• 2 Tbsp sugar
• 2 Tbsp cooking oil

Sauce Ingredients
• 2 tsp cornstarch
• 2 Tbsp soy sauce
• 1 Tbsp tomato paste
• 1 tsp Worcestershire sauce
• ¼ cup chicken broth (water)

Elk Medley Cuisine Over Rice

Directions
1. Slice the meat into thin strips about ¼-inch wide. Mix the marinade ingredients and pour over the meat and stir to coat. Set aside to marinate for 30 minutes at room temperature.

2. In a Camp Chef cast-iron Dutch oven, brown the meat for two to three minutes. Remove, place in a bowl and set aside.


3. Add canola oil to the Dutch oven, heat over medium-high and add the vegetable medley. Stir and cook for four minutes.


4. Mix the ingredients for the sauce and slowly add the vegetable medley. Bring the ingredients to a simmer, and add the elk to the mix. Bring the ingredients back to a rolling simmer and allow the sauce to thicken. Serve over rice.

For more delicious wild-game recipes, click here.

Latest

Lasagna Soup Lede 3
Lasagna Soup Lede 3

Recipe: Venison Lasagna Soup

Lasagna is comfort food for many, and an energy-rich meal for hunters spending the entire day afield. To shorten the cook time and enjoy the same flavors, try this excellent lasagna soup recipe from Brad Fenson.

New for 2025: Chiappa 86 Wildlands Angle Ejection Takedown

Chiappa has continued its tradition of producing fine modern firearms with a pedigree in the past, with the 86 Wildlands Angle Ejection Takedown, a lever-action worth a closer look.

How To Use Trail Cameras to Find More Bucks and Bulls

Get some tips from Scott Haugen on how to optimize your trail cam grid this season.

New for 2025: Davidson's Exclusive Bergara B-14 FSP Hunter Stainless

Davidson’s has collaborated with Bergara to produce the first complete Bergara rifle with a stainless-steel barreled action available in the USA.

New for 2025: Leica USA Rangemaster CRF Max

Leica Sport Optics USA has unveiled the Leica Rangemaster CRF Max. Designed for hunters and long-range shooters who demand precision and reliability, the CRF Max combines Leica’s optical performance with cutting-edge digital integration and a new heads-up display.

Boone and Crockett Club Poaching Data Published

Did you know that the majority of wildlife violations never result in citations? Sure, with so much ground to cover, it may be easy to guess that most violations committed deep in the backcountry will never see the light of day, but the scale is still quite surprising. 

Interests



Get the best of American Hunter delivered to your inbox.