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Elk medallions with scalopped potatoes, asparagus and béarnaise sauce

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paqman
paqman Posts: 4,670
edited February 2017 in EggHead Forum
Cooked the elk medallions sous-vide @ 125F and finished them directly on the coals in the egg.

Scalloped potatoes are simply layers of thinly sliced potatoes and onions with salt, pepper and freshly grated nutmeg on each layer with heavy cream baked for 4 hours @ 275F





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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Comments

  • g8golfer
    g8golfer Posts: 1,025
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    That looks awesome. Man I wished you would have invited me over. Lol. 
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Fantastic looking meal...
    Thank you,
    Darian

    Galveston Texas
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  • GrateEggspectations
    GrateEggspectations Posts: 9,304
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    Wow. Incredible looking meal. Nicely done.
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Oh Hell yea!!! 
    I do not have one of my own pictures or gifs when a meal is done well, but if I did, you would get one for this meal.

    Beautiful... just beautiful.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Hntnhrd
    Hntnhrd Posts: 713
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    I cook a lot of elk, and you nailed those!!!!
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  • bgebrent
    bgebrent Posts: 19,636
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    That sir is spectacular!  Beautiful cook!
    Sandy Springs & Dawsonville Ga
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    I have got to get that dang water heater y'all keep ranting about. 

    It it really seems like the best way to cook wild game due to its lack of fat content. 

    Phenomenal cook. I'm jealous tonight. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • SciAggie
    SciAggie Posts: 6,481
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    I miss eating elk. That looks fantastic. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    What a beautiful cook.  You nailed the entire cook.  
    Large, small and mini now Egging in Rowlett Tx
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  • paqman
    paqman Posts: 4,670
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    Killit_and_Grillit said:
    I have got to get that dang water heater y'all keep ranting about. 

    It it really seems like the best way to cook wild game due to its lack of fat content. 

    Phenomenal cook. I'm jealous tonight. 
    @Killit_and_Grillit It is a game changer! (see what I did here?) I rarely use it with beef anymore but I almost never cook chicken breasts or pork without it now.  It is well worth it.  You can find sous-vide units for under 100$ now.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Little Steven
    Little Steven Posts: 28,817
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    Did you get the elk at zehrs? Just noticed they are carrying it.

    Steve 

    Caledon, ON

     

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  • NewBerlinEggprentice
    NewBerlinEggprentice Posts: 92
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    This reminds me to get some venison out of my freezer. It's a long shot if I can get it to look that good, but I'll sure try. Great cook, sir.

    I'm a father, husband and a veteran and I love food. Cooking it, thinking about it and eating it.

    Equipment: Large BGE with KickAsh basket and SmokeWare SS Chimney cap

    28 inch Blackstone griddle

    Kenmore Gasser storage unit/overflow cooker

    Click here to read more about my cooking adventure!

    New Berlin, WI

                      

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  • paqman
    paqman Posts: 4,670
    edited February 2017
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    Little Steven said:
    Did you get the elk at zehrs? Just noticed they are carrying it.
    @Little Steven Ordered online from Costco.ca Just before the holidays.  They were heavily discounted.  

    The seals on the sous-vide bags are kinda weak.  I had to re-package them in food saver bags.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Little Steven
    Little Steven Posts: 28,817
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    I didn't know Costco carried it. There was some talk about a moose cull in Northwestern Ontario and planting elk. I don't know if that actually happened.

    Steve 

    Caledon, ON

     

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  • pgprescott
    pgprescott Posts: 14,544
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    Anything on those taters? The crust on top looks fantastic.

     All around great cook. Bravo!
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  • paqman
    paqman Posts: 4,670
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    pgprescott said:
    Anything on those taters? The crust on top looks fantastic.

     All around great cook. Bravo!
    @pgprescott Just onions, salt, pepper, grated nutmeg and heavy cream.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Hntnhrd
    Hntnhrd Posts: 713
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    How we get our elk meat!! 
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  • poster
    poster Posts: 1,172
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    Little Steven said:
    I didn't know Costco carried it. There was some talk about a moose cull in Northwestern Ontario and planting elk. I don't know if that actually happened.
    I highly doubt it. Moose are getting driven away by the deer here. Numbers are extremely low, and the MNR has dropped the number of tags considerably in the last couple years and upped it for deer. Used to see moose all the time, and now its rare. Lots of ticks though, never had those before
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  • YukonRon
    YukonRon Posts: 16,989
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    Elk is a fave. You did it right. Beautiful oost.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
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    Nice presentation. I'm sure it tasted as good as it looks!
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  • WeberWho
    WeberWho Posts: 11,030
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    That looks perfect! Nicely done
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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