Elk Tips and Mushroom Gravy

Tender elk tips smothered in a mushroom gravy topped onto a mountain of mashed potatoes for the ultimate comfort food dinner.

Nothing beats a home cooked meal especially when it’s made with fresh ingredients. No cream of cans here! (Nothing against them, but the real thing is so much better- trust me!). My elk tips are unbelievably tender and it’s an easy recipe to follow. You can make this in your CanCooker, if you own one; but making this recipe in a Dutch oven works great too. Don’t have elk meat in your freezer? Swap for deer, moose, or even beef!

Elk/Venison Tips and Gravy

Ingredients for Elk Tips and Mushroom Gravy:

  • Elk Roast- From the rump. Like I mentioned before, you can swap elk for deer, moose, or beef you have in your freezer.
  • Onions
  • Mushrooms
  • Aromatics- bay leaf and garlic
  • Worcestershire Sauce
  • Beef Broth- I love to use beef bone broth for extra protein
  • Flour
  • Seasonings- thyme, plus salt and pepper (of course!)
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Elk Tips and Mushroom Gravy

Venison Tips and Mushroom Gravy

Tender elk tips smothered in a mushroom gravy for the ultimate comfort food dinner.

  • Author: Jenn Homa
  • Yield: 6+ servings 1x

Ingredients

Scale
  • ~2 pound Elk Roast Cut into 1 inch Cubes (or Stew Meat from your butcher)
  • Salt and Black Pepper
  • 1 tablespoon Olive Oil
  • 1 Large Onion, Chopped
  • 2 (8 ounce) Packages Sliced Mushrooms
  • 1 tablespoon Minced Garlic
  • 3 cups Beef Broth
  • 2 tablespoon Worcestershire Sauce
  • 1 Bay Leaf
  • 1 teaspoon Dried Thyme
  • 1/2 cup Flour
  • Mashed Potatoes, For Serving
  • 1 tablespoon Chopped Fresh Parsley, To Garnish

You will also need:

Instructions

CanCooker Method

  1. Season elk cubes all over with salt and pepper to taste.
  2. On a medium-to-medium low heat source, add the olive oil to the CanCooker. Add elk pieces and cook for 2 minutes total until the elk is lightly browned on both sides. Remove from Cancooker and transfer to a plate.
  3. Add onions and mushrooms to your cancooker. Saute the vegetables for 6-7 minutes, stirring occasionally. Add in garlic and cook for 45 seconds to one minute.
  4. Mix in beef broth, Worcestershire sauce, bay leaf and thyme. Stir well. Add in flour and cook for about 2 minutes stirring often.
  5. Return the venison to the cancooker with the juices from the late. Cover with the lid and cook for 45 minutes, or until the meat is tender.
  6. Remove the bay leaf and serve immediately over mashed potatoes.

Dutch Oven Method:

  1. Preheat your oven to 275 degrees F.
  2. Season elk cubes all over with salt and pepper to taste.
  3. Heat Dutch oven to medium high heat then add the olive oil. Once warmed, add elk pieces (in batches if needed) and cook for about 1-2 minutes until the elk is lightly browned on both sides. Remove and set the elk pieces onto a plate.
  4. In the same Dutch oven, add onions and mushrooms. Saute the vegetables for 6-7 minutes, stirring occasionally. Add in garlic and cook for 45 seconds to one minute, until fragrant.
  5. Mix in beef broth, Worcestershire sauce, bay leaf and thyme. Stir well.
  6. Add in flour and cook for about 2 minutes stirring often.
  7. Return the elk to the cancooker with the juices from the late. Cover with the lid and cook in the oven for 2-4 hours until the meat is tender. If it doesn’t seem tender, let it keep cooking.
  8. Remove the bay leaf and serve immediately over mashed potatoes.

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