Bull Elk Hunt on the WY High Plains

Bull Elk Hunt
My first bull elk

My 1st Bull Elk Hunt!

Yes… It’s my first bull elk hunt! It’s that time of year. We’ve made the trip 3 years running. The excitement is over the top and we pack the truck with guns and gear and range finders and binoculars and we look forward to our adventure in Wyoming. The past three years we hunted antelope, but this year I drew a tag for a bull elk and my husband a tag for mule deer. We check in to the Historic Plains Hotel in Cheyenne. It’s a beautiful place built in 1910, teeming with memories and some believe also with ghosts.

Our excitement makes it hard to sleep & 5 am comes quickly. All of our gear neatly stashed the night before, on the hotel room couch, laid out ready to go. We head downstairs and wait for our guides Craig and his son Nick Oceanak of Timberline Outfitters to pick us up… We drive out to the plains as the Sun rises slowly and the scenery never ceases to amaze me. We roll along the two track watching left and right for elk herds, and we spot one or two. We follow one promising herd with a couple of monster bulls, before we reach that herd which are working their way across the high hills, and into the draw between them, see a couple of  younger bulls sunning themselves on a bluff without a care in the world. I decide that I don’t need to chase the largest trophy in the group and one of these two strutting males might suit me just fine. It’s a long shot 406 yards, but I’ve been practicing. So I quietly climb out of the truck, belly crawl along the grass & cacti, pull the butt of my 30 aught 6 Weatherby tight into my shoulder, just the way I had been practicing prone at the range. I do my ritual of little adjustments, say a little prayer for luck & a clean kill, take a deep breath, and hold it. My Guide reminds me I need to be 24 inches high from his heart, as did my husband before I left the truck, so I place the cross-hairs at the top of his back as a lay on my belly aiming up the bluff. One steady squeeze of the trigger and before I even realize it I’m being congratulated with back slaps and “atta girl’s” that he’s down. I hadn’t actually seen him go down, but could see he was no longer standing in my sights. I feel good about my shot. We walk up the bluff, and he’s down.

He may not be a trophy by many a hunter’s standards, but he sure looks huge to me and is the largest animal I have ever taken! My first bull elk! He is an approximately 650lb. 5×5. One shot. One kill. Straight through lungs. Now the real adventure begins: Cuisine!

Bull Elk Hunt
My first bull elk

Guide Service: Timberline Outfitters, Inc. www.timberlinehunting.com

Bull Elk Hunt
Elk Steak with Sherry Butter Sauce

Elk Steak w/ Sherry Butter Sauce

Serves 2

1 Large Elk Steak cut into 2 serving size pieces

2 tablespoons Wild Game Spice Blend  (I love spiceandtea.com via the internet, but you can easily blend your own using: juniper berry,black pepper, kosher salt,turbinado sugar, brown mustard, onion, garlic, and savory)

¼ cup Dry Sherry

1 tablespoon canola or vegetable oil

1 tablespoon unsalted butter

Salt & Pepper to taste

Chopped Parsley or Thyme for garnish

  • Generously season the steaks with the 2 tablespoons Wild Game Spice Blend, on both sides, and press into the meat with the palm of your hand. Let rest on the counter about 30 minutes to allow the flavors to infuse the meat.
  • Heat a skillet very hot until a bead of water evaporates immediately.
  • Add 1 tablespoon canola oil and swirl about the pan.
  • Sear the elk steaks without lifting for 3 minutes each side for a rare steak. (Longer if you prefer your meat further cooked)
  • Remove steaks from pan to a plate, cover with foil, and let rest.
  • Reduce the heat to medium. Add the ¼ cup Dry Sherry to the pan. Wisk and simmer to reduce by half.
  • Whisk in the 1 tablespoon unsalted butter till melted and blended.
  • Whisk in any juices that may have accumulated on your plate as the steaks rested.
  • Taste for salt & pepper

Serve the Elk Steaks with half the Sherry Butter Sauce above or below the steaks as you prefer. Garnish with chopped fresh Parsley or Thyme & enjoy!

Bull Elk Hunt
My handsome 5×5 Bull

Stir Fried Garlic Baby Bok Choy

Serves 2

2 heads Baby Bok Choy

¼ cup chicken broth

1 tablespoon dry sherry

2 teaspoons soy sauce

¼ teaspoon cornstarch

1 tablespoon canola oil or vegetable oil

3 finely chopped cloves of garlic

¼ teaspoon salt

¼ teaspoon sugar

  • Cut ¼ inch off the bottom of each head of baby bok choy, and separate the stalks
  • In a small bowl whisk together: chicken broth, sherry, soy sauce, and cornstarch
  • Heat a 12 inch skillet or wok over high heat until a bead of h2o instantly evaporates
  • Swirl the oil around the pan & fry the garlic 10 seconds or till fragrant
  • Add the bok choy stalks, and sprinkle with salt & sugar
  • Stir fry 1 minute or so, until leaves are bright green & wilted
  • Rewisk the sherry mixture in the bowl to incorporate any cornstarch that settled to the bottom.
  • Add the sherry mixture to the pan and stir fry the baby bok choy about a minute or until it is crisp-tender


Guide Service: Timberline Outfitters, Inc. www.timberlinehunting.com

Bull Elk Hunt
Bull is Down on bluff!



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