Elk fatties the whole family will enjoy!

Really impressed with flavor and tenderness after my initial trial test with ground elk. A fun cook, easy enough for the newbie to master and a treat that brings game to the table that the whole family will enjoy.


A day ahead or in the morning make the fatties so they can rest in the frig, this allows the spices and herbs to blend with the meat better.
The base recipe;
1 1/2 lbs. Ground Elk
3/4 lbs. Course Ground Pork
1/4 cup whipped potatoes
1/8 cup real maple syrup

In a large mixing bowl you see the nice red elk meat is very lean compared to the ground pork.


Add the remaining ingredients plus spices and herbs of your choice, that's up to your taste. I used what you see in the pic.


After mixing well the meat needed to get rolled out into the shape of a fattie. I use plastic wrap in a tray for this. Then after rolling I dust with seasoning, Dizzy Pig Shakin the Tree is a great all purpose blend and was perfect with elk.




Roll up the fatties in plastic wrap and store in the frig until your ready to smoke'em.


I set up the egg indirect, raised grid, dome 325-350 degrees with hickory smoke. Cooked until 170 in the center, about 45 minutes. These look great on the egg and the aroma is wonderful.


And a good smoke ring is always a nice thing to see at the dinner table. Let me tell ya, I've had game before but not like this! I was eating as fast as I was slicing. Yummmmmy
Slicing;


Presentation;


Thanks to everyone that offered guidance, hope you enjoy the verdict. Elk, it's the new red meat.
And DianaQ by decree has named me "King of the smoke Ring". :laugh: