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Elk recipes?
ajridge35
Posts: 71
I have two pounds of elk steak on tap for tomorrow. My instinct says grill just like steak. For those that are familiar with elk meat, what do you think? I also have two pounds of ground elk that I will be thawing out soon.
Comments
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I wish I had a recipe and a source of elk. Good luck!Dunedin, FL
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i've never even seen a live elk, much less cooked one. Is it similar to deer? Maybe look for some venison recipes?
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In hind sight, it would be hard to cook a live elk, probably wouldn't be still. (too much whiskey)
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There's no thing as too much whiskey. ..till you need a bail bond.Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:There's no thing as too much whiskey. ..till you need a bail bond.
or have to go to work...guess that's what mints and Visine are for... -
Steak is used as a very broad term when it comes to wild game processing as there is no control or monitoring over it. If you know what cut you actually have, I may can offer a little help. But without knowing what cut you actually have, my advice would be akin to a hippy in a wind storm.
Location- Just "this side" of Biloxi, Ms.
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The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I know when I've had too much whisky. I break out in hand cuffs!Large BGESan Angelo, texas
Stick burner -
Good point @SGH If you have killer parts that would be $20+ a pound for beef, (backstraps, tenderloin) cook like a delicate piece of beef. If you have more of a muscle, sliver off a slice and give a quick sear-taste. If it is sublime, repeat for the rest of the meat. If it turns to rubber bands, think dutch oven.SGH said:Steak is used as a very broad term when it comes to wild game processing as there is no control or monitoring over it. If you know what cut you actually have, I may can offer a little help. But without knowing what cut you actually have, my advice would be akin to a hippy in a wind storm.For the most part, when I have done elk, a feisty montreal style steak seasoning and 3-4 min a side works pretty good.Good luck & hope to see pictures!Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
I've had elk cooked on the egg. I think it was backstrap and cooked roaring hot til rare. One of the best pieces of meat I've ever had. Salt and pepper as I remember.
Steve
Caledon, ON
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Depends on what cut of elk steak. But yes cook it love any other steak simple salt and pepper and DO NOT OVER COOK best done rare to med.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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About to throw them on. Was kinda expecting 2-3 big steaks, but it's like they decrease in size. What cut are these?
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The first Elk meat I've seen. Looks really good should taste awesome...enjoy!
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Looks like the backstrap I had in Minnesota at icefest. You can tell how tender it is by pushing the meat. If it springs back really slowly it's tender. I'm envious. I still prefer moose but that purple meat is the bomb.ajridge35 said:About to throw them on. Was kinda expecting 2-3 big steaks, but it's like they decrease in size. What cut are these?
Steve
Caledon, ON
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REALLY hot fire. Sear quick on each side. Eat rare and eat them hot right after 5 minute rest. If you let them cool off they get tough. I cook my venison backstraps in 8 inch pieces. Cut off all silverskin and season and cook it hot. Slice thin and eat before it cools. Have all the sides ready when you throw it on the fire. I actually just cleaned up a couple that I'd been aging ( whitetail, not elk). I'll cook this weekend and post pics.
Little Rock, AR
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Awesome. Thank you so much for the help, guys. I will post pictures when I am done.
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Wellllll......how did they turn out?!
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
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Too rare? I wasn't too concerned, ate it anyway. Thermapen read 130. Tasted like heaven. Can't thank you guys enough for the help, wish I could share this with y'all.
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looks really good from here
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No,not too rare. That is perfection! ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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