A Weeknight Hearty Meal: Elk Steaks with Mustard Potatoes and Veggies!

K and I are willing to try everything once. A co-worker of K’s had some elk meat and decided to share it with us. A quick summary of why we got elk meat. K and his dad love to go hunting, and they go every year for a few days and usually bring home some moose. I have learned really fast how to cook with it and it is super yummy and easy meat to cook with.


I had to do some research on how to cook elk because I have never cooked it before and I have heard it is super easy to over cook. I decided to pass it on to K and he just seasoned it with some salt and pepper and stuck some chunks of garlic in it (you can never go wrong with garlic). With K being in charge of the meat I worked on the sides. Here is what we came up with!!


Mustard Potatoes:

I love mustard, and I love potatoes, so why not put them together? This recipe is super easy, fast and scrumptious.

cooking_with_zo_must_potatoes.jpg 1-2lbs of small potatoes

1 onion

olive oil

3 tablespoons of whole-grain Dijon mustard

kosher salt

black peper

Chopped parsley


Pre heat the oven to 375 degrees. Cut the potatoes in halves and peal and slice the onions. Toss the potatoes and onions in a bowl with a few good lugs of olive oil, Dijon mustard and spread them out on a baking pan lined with tin foil (tin foil for easier clean up!). Season the potatoes and onions with salt and black pepper and bake in the oven until they fall off a fork for approximately 40 min.


To serve: sprinkle with chopper parsley and any extra seasoning you wish.



BBQ veg:

BBQ vegetables are simple and they go with anything you decide to BBQ. All summer long K and I will BBQ veg to go with chicken, steak and even hamburgers. It is the best to use seasonal vegetables and to get the most flavours out of them. All you got to do is pick what vegetables you want slice them up in big chunks, brush with some olive oil and season with some salt and give them a quick grill on the BBQ while the meat is cooking.




I use to call asparagus “aspara-gross”. I was never a fan of it growing up but now I can eat them all the time. I love to blanch them and season them with some olive oil and my favorite flavored salt. I use Vancouver Island Salt Company’s garlic salt to season mine to add a bit of an extra kick to the veg.


This meal was great! K and I worked together and sat down at the dinner table and had a beer and talked about our day! Hope you enjoy making your own weekly hearty meal!


Xo Z


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