Elk Steaks Mixed Grill With Muskeg Crushed Potatoes

Steak is always good, but elk steaks are a whole new level! Marinaded in wine and olive oil and paired with oyster mushroom, every bite of this is better than the last. Plus if you have any pent up anger then this recipe is for you, nothing like crushing potatoes to get rid of stress!


Elk Ingredient:
• 4 small Elk steaks.

Marinade Ingredients:
• ½ cup red wine
• 1/3 cup olive oil

Mushroom Ingredients:
• ½ cup fresh thyme
• 1 cup Oyster mushrooms
• 2 tbsp. moose lard
• Sea salt to taste

Crushed Potato Ingredients:
• 5 medium potatoes
• Muskeg tea
• 2 tbsp. butter
• ½ cup fresh Lambs Quarters


Marinading Instructions:

• Add wine and olive oil to large zip-lock bag. Shake.
• Add elk steaks and massage until meat thoroughly covered. Marinate for a minimum of 3 hours.

Crushed Potato Instructions:

• Boil the potatoes in muskeg tea until soft – 15-20 mins.
• Melt butter in hot skillet.
• Strain the potatoes and crush them. Add to the skillet.
• Turn when brown (1-2 minutes).
• Add the lambs quarters and fry till both sides of potatoes nicely brown and the Lambs Quarter leaves are wilted.

Elk Steak Instructions:

• Melt moose lard in pre-heated skillet. Add the thyme and elk and allow steaks to brown for 3-4 minutes.
• Turn the steaks and add the oyster mushrooms.
• Cook another 2 -3 minutes and we’re done.


• Serve the steaks with the crushed potatoes and fried Lambs Quarters. Looks and tastes real good.

*Serves two.

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