What is your favorite elk meal to cook?

[iccyman001]

I\'m thinking of cooking up something good this week with some elk.....


Any recommendations?

 

[Ucsdryder]

Tagged! Also interested in hearing some go to recipes.

 

[Zpd307]

dan, can you send me some. so I can find a good recipe......

 

[cohunter14]

We just made some sliders yesterday...they were phenomenal! It\'s a recipe that doesn\'t require the grill as well. Let me know if you want it!

 

[Swede]

I like my deer and elk prepared rather simply. I will pass on the marinade or sauce. Just take the thin sliced steaks and roll them in flour, lightly salt, and fry in just enough olive oil to minimize sticking, or grill the larger steaks without the flour. For pan fried steaks, I prefer them to be about 1/3 inch thick. The thicker, larger cut ones go on the grill. Either way is great. If you want to go a little fancy, wrap the thicker sliced deer or elk meat in a strip of bacon, then grill.

 

[elky McElkerson]

favorite?

easy. medallions cut from the backstrap. from an elk, they are pretty large. i cut them 3/4 inch thick. salt/pepper. high-hot cast iron sear and finish in a 400 deg oven for a med rare. serve with a dollop of horse-radish. done.

 

[cnelk]

Backstrap... on the grill... The prime rib of the mountains...

 

[Zpd307]

dang, my stomach just told me that I am hungry, after seeing those steaks...

 

[iccyman001]

YUM YUM YUM YUM!!!!

Great pics, Brad. :upthumb:

 

[Deertick]

Brad ... do tell how you get the meat done so perfectly

 

[cnelk]

Brad ... do tell how you get the meat done so perfectly

OK!

I cut my backstrap roasts into 1.5 -2lb size.

Thaw meat in frig.

The day you want to have it for supper, do a \'pepper/salt\' meat rub at noon.
Cover meat with saran wrap and place back in frig

2 hours before serving, open a beer, take a sip.
Take meat out and place on counter [still covered] and let it get to room temp

Drink more of your beer
Heat grill to 400
Place meat on grill for 20 - 25 min [depending on size]
[Do not open lid]

Finish beer

Remove from grill, place on cutting board and \'tent\' meat with alum foil for 5-7 min.
[The meat will continue to cook and the juices will make their way back out to the cooked edges]

Slice meat about 1/2 inch thick

Serve with veggies and a baked potato

Open another beer and enjoy

You can also wrap bacon on the meat too

 

[AaronJohnson]

I cook mine similar to Brad. Except I have not done the rub style yet and I\'m generally through one beer by the time they are on the grill. That\'s probably where I go wrong.

 

[ABQ_Chica]

I love this roast recipe: <!-- m --><a class=\"postlink\" href=\"http://allrecipes.com/recipe/16399/slow-cooker-tender-and-yummy-round-steak/\" onclick=\"window.open(this.href);return false;\">http://allrecipes.com/recipe/16399/slow ... und-steak/</a><!-- m -->. (Hope it\'s ok to link out to it...want to give credit where it\'s due). I usually make my own mushroom soup and onion soup mix unless I\'m short on time, and then the boxed versions work great. I also add dried oregano, cumin, and fresh cilantro. When it\'s done, even the toughest elk cuts just fall apart, not chewy at all. We eat bowls of this by itself or over wild rice.

 

[ABQ_Chica]

Elk tacos de lengua (tongue-meat tacos) is my all-time favorite. The tongue meat is very tender, and cubes perfectly for making little tacos. People also often use it in empanadas.

1. Clean the tongue and trim off bones and connective tissue.
2. Place tongue in slow cooker.
3. Add 1 onion (cut into wedges), 4 to 8 garlic cloves, salt to taste, and enough water or broth to just cover the tongue. You can also add other raw vegetables (carrots, celery, potatoes, tomatoes, chiles) or herbs (oregano, fresh cilantro).
4. Cook on low for 10-12 hours.
5. Remove tongue, place on a cutting board, and let cool a bit.
6. Slit the rough outer skin and remove it from the entire tongue. It should peel off easily?-that?s how you?ll know the tongue is done. If it doesn?t peel easily, it may need more cooking time. Discard the outer skin.
[attachment=0]<!-- ia0 -->elk_tongue_peeling.jpg<!-- ia0 -->[/attachment]
When we can get it, it\'s become our Christmas morning treat. It goes in the cooker Christmas Eve, cooks overnight, and is done in time for a late breakfast! We cut it into small cubes for tacos, and serve it into warm corn tortillas with fresh pico de gallo salsa and lime wedges.
Now I\'m hungry...

 

[elky McElkerson]

ABQ

What\'s the best strategy for removing the tongue? I keep forgetting that bit of meat. Is it huge?

I make Brazil style grilled heart tacos. Super great, especially w a homemade salsa.


Sent via Jedi mind trick.

 

[ABQ_Chica]

ABQ
What\'s the best strategy for removing the tongue? I keep forgetting that bit of meat. Is it huge?

I\'m embarrassed to admit I have no idea! I haven\'t gotten my own elk yet, and have forgotten about it when I\'ve helped friends with their elk. I\'ll ask them.

As for size, elk have surprisingly small tongues (at least compared to beef cows). The first pic shows what the tongue looks like after being cut out and rinsed, with some of the bone and connective tissue still attached to the back. The second one shows the size a little better.

Glad you mentioned heart! I just got one from a friend. Care to share your recipe for Brazil style grilled heart tacos?

[attachment=1]<!-- ia1 -->elk_tongue_raw.jpg<!-- ia1 -->[/attachment]

[attachment=0]<!-- ia0 -->elk_tongue_size.jpg<!-- ia0 -->[/attachment]

 

[elky McElkerson]

THANKS!!!!

that is just about the most perfect size reference pic i\'ve seen. i have engineering friends that you would embarrass..

 

[JJhunts]

I love doing carne guisada with elk or deer.

Cube up 2lbs of steak into 1in cubes.
Liberally season \"I mean liberally season\" with Fiesta Brand steak seasoning.
Place cubes in gallon zip-loc and add just enough Worcestershire sauce to add color. Place in fridge for as long as you can up to 24 hours.
heat large pot or dutch oven to a medium high heat and throw some bacon grease in the bottom add two heaping tablespoons of minced garlic and meat.
get two beers, 1 to drink and one to add to the meat once it\'s own juices cook down.
rough chop two tomatoes, 1 bell pepper, 1 large sweet onion, 1 jalape?o
throw veggies in pot and 1 tablespoon cumano and black pepper. add a little more beer and bring to boil. after it boils turn down to simmer and simmer for 3 hours. you can add a little flour and water to thicken up the gravy if you like.

Get some fresh tortillas, salsa, refried beans and rice & more beer! Its awesome!

 

[iccyman001]

I love doing carne guisada with elk or deer.

Cube up 2lbs of steak into 1in cubes.
Liberally season \"I mean liberally season\" with Fiesta Brand steak seasoning.
Place cubes in gallon zip-loc and add just enough Worcestershire sauce to add color. Place in fridge for as long as you can up to 24 hours.
heat large pot or dutch oven to a medium high heat and throw some bacon grease in the bottom add two heaping tablespoons of minced garlic and meat.
get two beers, 1 to drink and one to add to the meat once it\'s own juices cook down.
rough chop two tomatoes, 1 bell pepper, 1 large sweet onion, 1 jalape?o
throw veggies in pot and 1 tablespoon cumano and black pepper. add a little more beer and bring to boil. after it boils turn down to simmer and simmer for 3 hours. you can add a little flour and water to thicken up the gravy if you like.

Get some fresh tortillas, salsa, refried beans and rice & more beer! Its awesome!

I am trying this!!!!
There is a proper mexican joint right down the street that makes the best fresh tortillas :up thumb:
I\'ll go grab some.

 

[elky McElkerson]

Me too!!!


Sent via Jedi mind trick.