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Elk Dippers

At FEROX, we believe in wild food, and nothing’s wilder than a good elk roast! Let’s make something special out of that elk with this twist on the classic French dip sandwich. Elk Dippers, made with tender elk sirloin tip, cooked in a pressure cooker until it’s melt-in-your-mouth good, and served on homemade sourdough buns. It’s simple, it’s wild, and it’ll make your stomach say, "Thank you!"

Why Elk?

Elk is rich in protein, lean, and full of flavor straight from nature. If you got your hands on a fresh elk roast (or even if you just picked it up from a trusted butcher), the sirloin tip is the perfect cut for this. It shreds so easily, perfect for dipping in a savory au jus. If you don’t have elk, no worries, beef works just fine!

Ingredients:

  • For the Elk Roast:
    • 2-3 lbs of elk sirloin tip roast (or any elk roast you got)
    • Water (for pressure cooking, you know the drill)
    • 2 white onions, quartered
    • 6 cloves garlic, smashed
    • 2-3 bay leaves
    • 1 jar pepperoncini
    • Seasoning of your choice (we love 6666 Original Cowboy, but use whatever makes you happy)
    • 1-2 tablespoons arrowroot powder (to thicken the au jus later)
  • For the Homemade Sourdough Buns (using your sourdough starter)
    • 2 1/4 cups all-purpose flour
    • 1 cup sourdough starter (make sure it's bubbly and ready)
    • 1/2 cup warm water
    • 1 tablespoon honey or sugar (don’t be shy)
    • 2 teaspoons salt
    • 1 tablespoon olive oil
    • 1/4 cup cornmeal (for dusting)
    • 1 tablespoon butter (to brush on after baking)
  • For the Au Jus:
    • 2 cups bone broth (beef or elk, it’s all good))
    • Salt and pepper (to taste)
    • Fresh rosemary or thyme (if you got it, add it for that extra kick)
Elk Dippers - The elk meat and seasonings

Instructions:

  1. Pressure Cook the Elk Roast:
      First, put that beautiful elk roast in your pressure cooker. Fill it with water to cover the roast. Pressure cook it on high for about 20 minutes—this will get rid of the impurities and get it nice and tender. After that, dump the water (don’t need it), and then add your bone broth, onions, garlic, bay leaves, pepperoncini, and whatever seasoning you’re using. Seal it up, and cook on high for about 45 minutes. When it’s done, it should be fork-tender, ready for shredding.
  2. Shred the Meat:
      Once you pull the roast out, let it cool a bit. Then, using a fork, shred that elk like you mean it. Don’t worry if it’s falling apart — that’s how it should be! Throw the shredded meat back into that delicious broth.
  3. Make the Au Jus:
      To thicken that juicy goodness, mix the arrowroot powder with a little water to make a slurry. Stir that into the broth with the elk. Let it simmer a bit until it thickens, and taste it—season it with more salt or pepper if you need to. If you want to get fancy, throw in some rosemary or thyme for that herbaceous flavor.
Elk Dippers - The elk meat cooked, shredded, and final cook
  1. Make the Sourdough Buns:
    • Now, grab a big bowl and mix your flour, sourdough starter, warm water, honey, salt, and olive oil. Knead it for about 8-10 minutes until it’s smooth and elastic. Let it rise for about 1-2 hours, until it’s nice and puffy. Preheat your oven to 400°F (200°C). Punch down the dough, then divide it into 6 balls. Shape them into round buns and set them on a baking sheet dusted with cornmeal. Bake them for 20-25 minutes until they’re golden brown. As soon as they come out of the oven, brush them with butter — because why not?
  2. Assemble the Elk Dippers:
    • Slice your fresh sourdough buns in half, and if you like a little crunch, give them a light toast. Take the shredded elk and pile it onto the bottom half of each bun. Spoon some of that rich au jus on top so the meat soaks up all the flavor. Top it with the other half of the bun, and there you go — your wild Elk Dipper!
  3. Serve & Enjoy:
    • Serve these bad boys with a little cup of au jus on the side, so you can dip and dunk. The flavors of the elk, the sourdough bun, and the rich broth will hit your soul. It’s the kind of meal that makes you appreciate the wild, the hard work, and the reward of a great hunt.
Elk Dippers - Sour Dough rolls with cheese ready to toast, and the rolls toasted getting the meat added and plated
Elk Dippers - Two sandwiches on a plate ready to eat

The Savage Experience

These Elk Dippers aren’t just food; they’re a reminder of the wildness that we’re all connected to. Every bite takes you back to the hunt, to nature, and to something real. Whether you’re around a campfire with friends or sharing it with family, it’s a meal that brings you closer to the wild with every delicious bite. So, next time you’re hungry for something savage, grab that elk roast, fire up the sourdough, and let’s eat!



Written by Jenny Mateker

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