Renecker's Palace Hillside Elk Farm

On their heritage farm near Stratford Lyle Renecker and his wife Teresa raise Ontario's finest quality purebred Elk
You can find them selling their Elk products every Saturday (7am-Noon) at the Stratford Farmers Market. [ MAP ]

Contact them directly by phone:
519-393-6425

Or by FAX:
519-393-6404

Steak Comparison

Elk vs Beef Strip Loin






The grass-fed elk strip loin (top) is leaner and has higher protein density when compared to the well-marbled 'AAA' grain-fed beef strip (bottom).

More Elk Recipes

Cooking Elk On The BBQ




Lean and tender elk steaks such as rib-eye, strip loin, sirloin, T-bone and tenderloin all make for great barbecue grilling.

Braised Elk Shanks




Although similar to 'osso buco', you will find that our elk version of shanks is much heartier and richer tasting than what could be expected if using veal.

Elk Chili




Warm comfort for chilly days.

Thai Style Elk Soup




This is a great, light tasting way to use that leftover elk steak or prime rib roast while giving it a Thai twist. All that's needed is about a pound of meat.

Elk Resources

Renecker's Scholarly And Related Publications
Hinterland Who's Who Mammal Fact Sheet for ELK
North American Elk Breeders Association

Try Our Delicious & Tasty Philly Cheese Elk Steak Sandwich

Probably one of the world's most famous sandwiches is Philadelphia's own 'Philly Cheese Steak' sandwich. And of course it can be made with elk steak!

The key to a great sandwich is the use of very thinly sliced tender steak and a good quality crusty bun, about 8 or 9 inches long.

The steak should be thinly sliced rib-eye, loin, or sirloin steak. For easier slicing, use par-thawed meat and an automatic slicer if available. Cut the meat into slices no thicker than 1/8 of an inch thick.

Also, avoid using soft crust buns that appear to be full of nothing but air. Trust me on this one. Using an 'air bun' can result in a sandwich malfunction. The bun just won't hold up, or together rather, when filled with all the ingredients that go into this one.



INGREDIENTS TO MAKE ONE SANDWICH

4 to 5 ounces of thinly sliced sweet onion
2 to 3 ounces thinly sliced fresh mushrooms
Sweet bell pepper slices, red and/or green (optional)

5 to 6 ounces of thinly sliced prime steak

2 slices provolone cheese

Vegetable oil, olive oil, or ghee for frying

Optional condiments: Worcestershire sauce, HP, Horseradish, hot peppers or whatever suits your fancy, or nothing but a little salt and pepper along the way.

METHOD

Pre-heat the oven to 225F.

Heat about a tablespoon of oil or ghee in a saucepan over medium-high heat. Once hot, add onions, mushrooms, and bell pepper slices if using. Sprinkle in salt and pepper to taste. Sauté until the onions and mushrooms begin to brown up, about 10 minutes. Transfer pan contents to a heat proof bowl and hold in the pre-heated oven.

Add a couple more teaspoons of oil or ghee to the saucepan and allow it to heat up again over medium-high heat. Once hot, add the steak slices and some salt and pepper. Fry slices for about a minute or two per side, or until cooked through.

Transfer the meat to one side of a split bun, top with any additional condiments of choice and one slice of provolone cheese.

Remove the sautéed vegetables from the oven and spread them evenly on the opposite side of the split bun. Top with the remaining slice of provolone cheese.

Put the sandwich on a baking pan and place it a couple of inches below the broiler. Broil until the cheese just starts to brown. Remove from oven and serve immediately.