|
09-18-2017, 04:54 PM
|
|
|
|
Join Date: Feb 2015
Location: Farm land
Posts: 944
|
|
Elk recipes
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
__________________
To each their own, as long as you hunt ethically I respect the weapon you choose! I use both bow/gun
|
09-18-2017, 05:35 PM
|
|
|
|
Join Date: Feb 2012
Location: N. E. of High River
Posts: 4,985
|
|
Quote:
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.
|
09-18-2017, 05:47 PM
|
|
|
|
Join Date: Jul 2011
Location: Cochrane
Posts: 738
|
|
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
|
09-18-2017, 06:02 PM
|
|
|
|
Join Date: Nov 2008
Posts: 11,362
|
|
Prime cut, cook it like beef. A million tenderloin beef recipes on the web.
__________________
“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
|
09-18-2017, 07:53 PM
|
|
|
|
Join Date: Aug 2011
Posts: 5,163
|
|
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.
__________________
“Nothing is more persistent than a liberal with a dumb idea” - Ebrand
|
09-18-2017, 08:45 PM
|
|
|
|
Join Date: Feb 2015
Location: Farm land
Posts: 944
|
|
Quote:
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
__________________
To each their own, as long as you hunt ethically I respect the weapon you choose! I use both bow/gun
|
09-18-2017, 08:46 PM
|
|
|
|
Join Date: Feb 2015
Location: Farm land
Posts: 944
|
|
Quote:
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
__________________
To each their own, as long as you hunt ethically I respect the weapon you choose! I use both bow/gun
|
09-18-2017, 09:11 PM
|
|
|
|
Join Date: Dec 2010
Location: My House
Posts: 13,463
|
|
Espresso Rub Spice
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.
|
09-19-2017, 07:26 AM
|
|
|
|
Join Date: Feb 2015
Location: Farm land
Posts: 944
|
|
Quote:
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
__________________
To each their own, as long as you hunt ethically I respect the weapon you choose! I use both bow/gun
|
09-20-2017, 10:42 PM
|
|
|
|
Join Date: Feb 2015
Location: Farm land
Posts: 944
|
|
Quote:
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
__________________
To each their own, as long as you hunt ethically I respect the weapon you choose! I use both bow/gun
|
09-20-2017, 11:26 PM
|
|
|
|
Join Date: Feb 2010
Location: In the woods
Posts: 8,923
|
|
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.
__________________
I feel I was denied, critical, need to know Information!
|
09-20-2017, 11:42 PM
|
|
|
|
Join Date: Dec 2010
Location: My House
Posts: 13,463
|
|
Quote:
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!
|
09-21-2017, 07:25 PM
|
|
|
|
Join Date: Feb 2012
Location: N. E. of High River
Posts: 4,985
|
|
Espresso Steak
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
|
09-21-2017, 07:43 PM
|
|
|
|
Join Date: Jun 2016
Posts: 517
|
|
Gonna keep an eye on this thread. I'll post any good ones I use for the elk meat in my freezer!
__________________
Let er buck!
|
09-21-2017, 08:01 PM
|
|
|
Join Date: Jul 2011
Location: Edmonton
Posts: 460
|
|
Me as well! I just filled my freezer with elk
__________________
"Not all who wander are lost"
|
09-22-2017, 07:31 AM
|
Banned
|
|
Join Date: Nov 2013
Location: Manitoba
Posts: 1,529
|
|
Quote:
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.
|
09-22-2017, 10:47 AM
|
|
|
|
Join Date: Feb 2017
Location: 00
Posts: 507
|
|
Gotta agree with gtr, hard to beat a fresh elk steak with a bit of salt and pepper with campfire smoke for seasoning!
|
09-22-2017, 10:51 AM
|
|
|
|
Join Date: Feb 2012
Location: Blackfalds
Posts: 6,948
|
|
I just put a bit of Montreal steak spice on mine with some olive oil and then grill like a steak, cut into medallions.
|
09-22-2017, 09:54 PM
|
|
|
|
Join Date: Feb 2015
Location: Farm land
Posts: 944
|
|
butcher day
Going over to Wildwoods to butcher up that elk tomorrow Mmmmmmm cant wait to try some more recipes
__________________
To each their own, as long as you hunt ethically I respect the weapon you choose! I use both bow/gun
|
09-22-2017, 11:26 PM
|
|
|
|
Join Date: Sep 2014
Location: McBride/Prince George
Posts: 14,579
|
|
Quote:
Originally Posted by Hugenuge
Going over to Wildwoods to butcher up that elk tomorrow Mmmmmmm cant wait to try some more recipes
|
|
09-23-2017, 09:05 PM
|
|
|
Join Date: Feb 2012
Location: SW Calgary
Posts: 210
|
|
Mine is usually cover the tag in Bbq sauce........and chew
Jason
|
09-23-2017, 09:23 PM
|
|
|
Join Date: Dec 2011
Location: Cold Lake
Posts: 1,723
|
|
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
|
09-23-2017, 10:37 PM
|
|
|
|
Join Date: Dec 2010
Location: My House
Posts: 13,463
|
|
Quote:
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.
|
09-23-2017, 11:48 PM
|
|
|
|
Join Date: Oct 2010
Location: central Alberta
Posts: 12,629
|
|
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.
__________________
___________________________________________
This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
___________________________________________
It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
|
09-24-2017, 05:47 AM
|
Banned
|
|
Join Date: Nov 2010
Location: Rycroft
Posts: 21,548
|
|
Quote:
Originally Posted by gtr
Cracked black pepper and sea salt. Sometimes less is more.
|
x 375 !!!
|
09-24-2017, 05:47 AM
|
Banned
|
|
Join Date: Nov 2010
Location: Rycroft
Posts: 21,548
|
|
Quote:
Originally Posted by wack99
Mine is usually cover the tag in Bbq sauce........and chew
Jason
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 02:49 AM.
|