Post by Deleted on Nov 23, 2009 20:44:40 GMT -5
Don't see any Elk recipes in here so I thought I'd share a quick one, as well as some tips for general Elk cooking.
First off, people who dislike Elk, IMO did something wrong somewhere along the way.It is absoulutly imperitive to kick the guts out ASAP.I gag my self to death every time a t.v. hunter makes a marginal shot on an elk and nonchalontly says"we'll come find him tomorrow"
I understand not pushing an animal but thats just ludicrus IMO.
The hide is just as important, thier hide insulates well enough that snow won't melt off thier backs if they aren't moving around, so even a good cold night wont cool an elk with the hide on it.
Some thing I forgot to add was that I also cut off any fat, tendons and that slimy gunk as well.I belive that helps the taste also.
Now we have that straight heres how I prep and cook Elk backstraps.Most everone who eats it can't belive it's elk.
Start with the strap in a dish deep enough to allow liquid to cover entire strap.Jab a few holes in it with a fork.
Then I slather on crushed garlic paste
Next we add A-1 sauce , Worstechire sauce, salt,pepper,and a dash of tabasco.
Next dump your favorite beer in until the meat is submerged.Good ol' Rocky mountain Coors light works for me.
Stick it in the fridge and allow to marinate between 1 and 24 hours.
Next put it on the grill and slather on some more A-1,on medium heat until done all the way through,The idea is a slow cook.If you noticed I cooked it as a big, thick piece of meat.This is critical, as it keeps in the juices and keeps you from over cooking the meat,Elk is extreamly lean and dries out if over cooked .Alot of folks cut these Straps into steaks and then cook them.They usually end up with dry hard bricks that taste bad.
I had company over when I cooked this one and it was nearly gone when I brought it in and went to get the camera to get a pic.
Best with fresh asparagus, corn, or potatoes.Some rolls and maybe a dash of A-1 or horseradish for those who like it.
Ster
First off, people who dislike Elk, IMO did something wrong somewhere along the way.It is absoulutly imperitive to kick the guts out ASAP.I gag my self to death every time a t.v. hunter makes a marginal shot on an elk and nonchalontly says"we'll come find him tomorrow"
I understand not pushing an animal but thats just ludicrus IMO.The hide is just as important, thier hide insulates well enough that snow won't melt off thier backs if they aren't moving around, so even a good cold night wont cool an elk with the hide on it.
Some thing I forgot to add was that I also cut off any fat, tendons and that slimy gunk as well.I belive that helps the taste also.
Now we have that straight heres how I prep and cook Elk backstraps.Most everone who eats it can't belive it's elk.
Start with the strap in a dish deep enough to allow liquid to cover entire strap.Jab a few holes in it with a fork.
Then I slather on crushed garlic paste
Next we add A-1 sauce , Worstechire sauce, salt,pepper,and a dash of tabasco.
Next dump your favorite beer in until the meat is submerged.Good ol' Rocky mountain Coors light works for me.
Stick it in the fridge and allow to marinate between 1 and 24 hours.
Next put it on the grill and slather on some more A-1,on medium heat until done all the way through,The idea is a slow cook.If you noticed I cooked it as a big, thick piece of meat.This is critical, as it keeps in the juices and keeps you from over cooking the meat,Elk is extreamly lean and dries out if over cooked .Alot of folks cut these Straps into steaks and then cook them.They usually end up with dry hard bricks that taste bad.
I had company over when I cooked this one and it was nearly gone when I brought it in and went to get the camera to get a pic.
Best with fresh asparagus, corn, or potatoes.Some rolls and maybe a dash of A-1 or horseradish for those who like it.
Ster
