Help with Elk please!

Jack

Help with Elk?[p]My brother-in-law is going to bring some Elk over this weekend (either a roast or a backstrap). How should he defrost and marinade it.
And the main question....how should I cook it on the egg??

thirdeye

Jack,[p]First check with your BIL on what he is bringing over. Either one should be defrosted slowly in the refrigerator.[p]If he is bringing a roast, you will have plenty of options for marinades based on the type of roast. Just follow up on the type and size of roast. Roasts can be done on the Egg, no problem. [p]Now ... if he is bringing the backstrap, cut steaks about 1-1/4" to 1-1/2" thick from it. Flatten them out with your HAND on some wax paper. Don't use a meat hammer. Some trendy restaurants will call these mignonettes, escallopes, tournadoes or medallions but backstrap works for me. Anyway, these can be cooked on your Egg, but I prefer to season with salt and pepper and either: 1. Saute them in butter in a heavy skillet, or 2. Lightly flour them and saute them in butter. You want to cook them rare to medium rare. You can make gravy with the pan drippings if you are into that.[p]~thirdeye~

wobin

Jack,
Oh yea, elk back strip, the best meat on earth. Slice about 3/4" thick, a little pepper and kosher salt, sear over hot grill for maybe 2 min per side. Let sit a min or so and enjoy.
Whatever you do don't over cook it, rare to medium rare.[p]Can I come over??

Unknown

wobin,[p]MMMMMMMMMMMM, backstraps -- my favorite!!! Try dredging in cinamon and squirting heavily with fresh lemon juice. Then fast sear to no more than medium rare. I know that cinamon and lemon juice sound weird, but you have to try it! Fast cook at high temps keep the juices in this very low fat meat. Enjoy.