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!
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!)
Elk Tips and Mushroom Gravy
Tender elk tips smothered in a mushroom gravy for the ultimate comfort food dinner.
- Yield: 6+ servings 1x
Ingredients
- ~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:
- CanCooker or Dutch Oven
Instructions
CanCooker Method
- Season elk cubes all over with salt and pepper to taste.
- 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.
- 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.
- Mix in beef broth, Worcestershire sauce, bay leaf and thyme. Stir well. Add in flour and cook for about 2 minutes stirring often.
- 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.
- Remove the bay leaf and serve immediately over mashed potatoes.
Dutch Oven Method:
- Preheat your oven to 275 degrees F.
- Season elk cubes all over with salt and pepper to taste.
- 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.
- 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.
- Mix in beef broth, Worcestershire sauce, bay leaf and thyme. Stir well.
- Add in flour and cook for about 2 minutes stirring often.
- 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.
- Remove the bay leaf and serve immediately over mashed potatoes.
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