One-Pan Honey Mustard Elk

This one-pan honey mustard elk recipe creates a meal in one dish. Just add a drink and dessert.

If you haven’t tried a one-pan meal yet, and you’re looking for a new recipe for elk steaks, here is a winner for you. The mixture of three types of mustard and honey along with spices creates a meal that is bursting with flavor.

The recipe this meal was based on is one for poultry. One local hunter says elk steaks can be used with practically any chicken recipe, and this one is no exception.

Ingredients:

Elk

4 elk steaks

1/4 C. kosher salt (be sure to use kosher)

4 C. warm water

Olive oil

1 tsp. each of garlic powder, onion powder, paprika, dried parsley and salt

1/2 tsp. pepper

1/8 tsp. (a pinch) cayenne pepper

Honey-mustard mix

1/3 C. honey

2 Tbsp. Dijon mustard

2 Tbsp. stone ground mustard

2 Tbsp. yellow mustard

Vegetables

2 Tbsp. olive oil, divided

Salt and pepper, to taste

2 lbs. red potatoes, cut into 1/2-inch cubes

1 lb. green beans, ends trimmed

Directions:

First, brine the elk steaks by combining the meat with the water and kosher salt in a resealable plastic bag or covered glass dish. Let sit at room temperature for 15-30 minutes. Be sure to use kosher salt because table salt will give a highly salty result! Remove elk and pat dry. This important step will tenderize the meat and eliminate some of the gamey taste.

Preheat oven to 400 degrees.

Make the honey-mustard mix by combining the honey with the three types of mustard. Reserve a 1/4 cup of the mixture to drizzle on the elk before baking.

Parboil the potatoes. Add potatoes to a microwave-safe dish, and add enough water to cover it by a 1/4-inch. Cover and microwave for 6 minutes. Drain water and add potatoes to a lightly greased 9x13-inch baking dish. Add 1 tablespoon of olive oil and 1 teaspoon salt and 1/4 teaspoon of pepper. Toss to evenly coat, then move half of the potatoes to one side of the pan and half to the other, on the long sides of the pan.

Toss the green beans with 1 tablespoon olive oil and 1/4 teaspoon of salt and 1/8 teaspoon of pepper, or to taste, and place in the center of the potatoes (see photo).

Cover the vegetables with foil and bake for 10 minutes.

Meanwhile, add 1 tablespoon of olive oil and all the seasonings to a large bowl and stir. Rub spice mixture into the elk steaks. Using the 1/4 cup of honey-mustard sauce, coat both sides of the steaks and place in baking dish, spooning over the remaining sauce.

Add the elk steaks to the pan, recover with the foil and bake for 30 minutes at 400 degrees.

For best results, use a meat thermometer to check for doneness. The internal temperature of elk should be 130-140 degrees. At 150 degrees, the meat starts to dry out because of its lack of fat.

Angel Carpenter is a reporter for the Blue Mountain Eagle. She can be contacted at angel@bmeagle.com or 541-575-0710.

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Angel Carpenter is a reporter for the Blue Mountain Eagle. She can be contacted at angel@bmeagle.com or 541-575-0710.

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