Elk recipes

[Hugenuge]

Just checking to see who might have a good elk recipe for a tenderloin. I was part of getting our first bull elk this past weekend and have never cooked elk meat yet. I know someone here will have a killer recipe. Thanks


Sent from my iPhone using Tapatalk

[covey ridge]

Originally Posted by Hugenuge

Just checking to see who might have a good elk recipe for a tenderloin. I was part of getting our first bull elk this past weekend and have never cooked elk meat yet. I know someone here will have a killer recipe. Thanks


Sent from my iPhone using Tapatalk

Whatever recipe you go with, cut those tenders thick and do not overcook.

[JReed]

Pretty close to beef, I find elk takes a little longer to cook though. I tried bacon wrapped tenderloin once, it was way too rich though. Too much goodness

If you got roasts and a smoker, pulled elk sandwiches are unbeleivable. I smoke em for 7 hours, then pull the meat and throw it in a slow cooker with barbeque sauce for half hour. I'm drooling thinking about it

[pikergolf]

Prime cut, cook it like beef. A million tenderloin beef recipes on the web.

[3blade]

On a stick over a bed of coals, preferably apple but birch or alder work as well.

At home, seared in bacon grease or butter, finished on a pan in the BBQ with indirect heat (350) and hickory smoke. Cattle boys BBQ sauce at the end. Rest a few minutes before cutting. Use a meat thermometer, imo the thumb method doesn't work well on anything bigger than deer tenderloins.

At most, cut in 1/3s if necessary, but preferably cook whole. Medallions are too easy to over cook/dry out.

[Hugenuge]

Originally Posted by pikergolf

Prime cut, cook it like beef. A million tenderloin beef recipes on the web.

Looking on the web is boring and non relational id rather reach out to our community and engage people to hear what they have to say.....


Sent from my iPhone using Tapatalk

[Hugenuge]

Originally Posted by 3blade

On a stick over a bed of coals, preferably apple but birch or alder work as well.



At home, seared in bacon grease or butter, finished on a pan in the BBQ with indirect heat (350) and hickory smoke. Cattle boys BBQ sauce at the end. Rest a few minutes before cutting. Use a meat thermometer, imo the thumb method doesn't work well on anything bigger than deer tenderloins.



At most, cut in 1/3s if necessary, but preferably cook whole. Medallions are too easy to over cook/dry out.

This sounds amazing thank you


Sent from my iPhone using Tapatalk

[sns2]

I find the rich flavor of prime elk cuts holds up really well to an espresso rub. Give this a whirl and I think you will be happy...

sns2's Espresso Rub

1/4 cup finely ground espresso
2 tablespoons packed brown sugar
2 teaspoons coarse ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons kosher salt
1/2 teaspoon cayenne powder

Mix in bowl. Coat steaks lightly in extra virgin olive oil. Generously coat in rub. Throw on hot grill and cook to medium rare. Let rest. Enjoy.

[Hugenuge]

Originally Posted by sns2

I find the rich flavor of prime elk cuts holds up really well to an espresso rub. Give this a whirl and I think you will be happy...



sns2's Espresso Rub



1/4 cup finely ground espresso

2 tablespoons packed brown sugar

2 teaspoons coarse ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons kosher salt

1/2 teaspoon cayenne powder



Mix in bowl. Coat steaks lightly in extra virgin olive oil. Generously coat in rub. Throw on hot grill and cook to medium rare. Let rest. Enjoy.

Wow this sounds unreal and I will defiantly give it a go. Thanks for the details, exactly what I was hoping for.


Sent from my iPhone using Tapatalk

[Hugenuge]

Originally Posted by sns2

I find the rich flavor of prime elk cuts holds up really well to an espresso rub. Give this a whirl and I think you will be happy...



sns2's Espresso Rub



1/4 cup finely ground espresso

2 tablespoons packed brown sugar

2 teaspoons coarse ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons kosher salt

1/2 teaspoon cayenne powder



Mix in bowl. Coat steaks lightly in extra virgin olive oil. Generously coat in rub. Throw on hot grill and cook to medium rare. Let rest. Enjoy.

I tried this recipe tonight and my wife and I loved it!! Thanks so much


Sent from my iPhone using Tapatalk

[fordtruckin]

Mine last year we soaked it in salt water, rinse, then marinated in Mr Yoshida Teriyaki Sauce. Didn't last long. I do have the matched set still that has been marinating in same sauce since last October 30th.

[sns2]

Originally Posted by Hugenuge

I tried this recipe tonight and my wife and I loved it!! Thanks so much


Sent from my iPhone using Tapatalk

Glad you liked it. Congrats on the bull!

[covey ridge]

I couldn't wait for an elk to try sn2's espresso recipe, so I picked up a Sobey's strip loin and stood in rain to put it on the grill.





I am sort of glad that my wife is vegetarian so there is more for me

I'll add this one to my collection. Delicious

[CF8889]

Gonna keep an eye on this thread. I'll post any good ones I use for the elk meat in my freezer!

[kw12]

Me as well! I just filled my freezer with elk

[gtr]

Originally Posted by Hugenuge

Just checking to see who might have a good elk recipe for a tenderloin. I was part of getting our first bull elk this past weekend and have never cooked elk meat yet. I know someone here will have a killer recipe. Thanks


Sent from my iPhone using Tapatalk

Cracked black pepper and sea salt. Sometimes less is more.

[Little red riding hood]

Gotta agree with gtr, hard to beat a fresh elk steak with a bit of salt and pepper with campfire smoke for seasoning!

[DiabeticKripple]

I just put a bit of Montreal steak spice on mine with some olive oil and then grill like a steak, cut into medallions.

[Hugenuge]

Going over to Wildwoods to butcher up that elk tomorrow Mmmmmmm cant wait to try some more recipes

[Talking moose]

Originally Posted by Hugenuge

Going over to Wildwoods to butcher up that elk tomorrow Mmmmmmm cant wait to try some more recipes

[wack99]

Mine is usually cover the tag in Bbq sauce........and chew

Jason

[Hogie135]

Don't overthink it. Medium rare on the BBQ. Go to sobeys and get some Sawmill sesame sauce. Douse it in Montreal steak spice before the BBQ. Dip it in the sesame sauce while you eat

[sns2]

Originally Posted by Hogie135

Don't overthink it. Medium rare on the BBQ. Go to sobeys and get some Sawmill sesame sauce. Douse it in Montreal steak spice before the BBQ. Dip it in the sesame sauce while you eat

That's the best stuff ever. I can just pour it on bread. LOL.

[Red Bullets]

I know this isn't typically a prime cut recipe but if you grind some elk meat this recipe makes a great caseless elk salami sausage...

Either a 4 lbs ground elk and 1 lb. regular ground beef for drier salami. or 3 lbs. ground elk and 2 lbs. regular ground beef for moister salami. Using only elk can be too dry. If you use straight elk add a little ground beef fat.

5 heaping teaspoons Morton Tender Quick.
3 1/2 teaspoons whole mustard seeds. Not ground mustard.
4 teaspoons cracked peppercorns
4 teaspoons garlic salt
5 teaspoons liquid smoke, a little more if you like really smoky.

Mix everything together by hand for good blending. Wear gloves. Put in big sealable plastic bags and refrigerate for 3 days. Knead the meat once or twice a day for a few minutes. On the fourth day form the meat into rolls 3 inches diameter by 10 inches long (7.5 cm x 25 cm)..makes about 4 or 5 rolls. Bake at 200 degrees for 7 or 8 hours on a rack or broiler pan. Turn the rolls every hour. Let them cool and enjoy homemade salami. Refrigerate or freeze.

[bb356]

Originally Posted by gtr

Cracked black pepper and sea salt. Sometimes less is more.

x 375 !!!

[bb356]

Originally Posted by wack99

Mine is usually cover the tag in Bbq sauce........and chew

Jason