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Looking For an Elk Brisket Recipe

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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?

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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 pepper
2 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.

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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)

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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

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