Headed out elk hunting in a little over a week. This will be my first legit "back country" hunt. I cannot stop thinking about getting an elk down (hopefully) and cooking some tenderloins miles from civilization. Just curious if anyone else does this, if so how do you go about it? Build a fire and skewer a stick through it? Bring a little piece of foil and wrap the meat and throw it on the wood stove? Do you guys bring a little s&p or seasoning? Does anyone not do this in fear the meat could have CWD and wait to get it tested? God I need this trip to get here, I obsess way too much.
Cooking Fresh Elk in the Backcountry
- Thread starter Benjamins
- Start date
Karl
Member
- Joined
- Feb 24, 2019
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- 86
Sharpen a branch over a fire. I bring a bit of salt, pepper, and olive oil in with me
Bullshot
Well-known member
Even if just on a stick over a fire it would be great. In a pan with a little butter or oil, s&p and if you really want to get fancy, caramelized onions and brown gravy. mmmmmmmm. you may never want to come home. Just eat it where it lay!
If you can try to thin slice, add s&P, and cold smoke then dry in the sun or cold dry air, best jerky ever!
CWD? Shoot a healthy looking animal and just don’t eat the brain, spine or eyeballs, LOL. I wouldn’t (and don’t) worry about it in the least*
* not medical advice, LOL
If you can try to thin slice, add s&P, and cold smoke then dry in the sun or cold dry air, best jerky ever!
CWD? Shoot a healthy looking animal and just don’t eat the brain, spine or eyeballs, LOL. I wouldn’t (and don’t) worry about it in the least*
* not medical advice, LOL
jdf
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- Joined
- Nov 1, 2011
- Messages
- 490
Stick over fire many times.
Take small bag Montreal Steak seasoning to sprinkle on.
Take small bag Montreal Steak seasoning to sprinkle on.
Damn That looks amazing. I will definitely be keeping the heart. That's got me even more pumped to make it happen.
BrentD
Well-known member
On a cold, snowy day in Northern New Mexico, we were cutting up a bull and hauling him up out of the hole he died in. At some point, I got a fire going to warm up a little. The only wood was spruce. Eventually, I threw some bits on directly on the coals and seared them a bit. Maybe got them half way to "rare" and speared them out of the fire. They were the best tasting elk bits I've ever eaten. Spruce seasoned and all.
On an Alaska trip, we quickly tired of freeze dried and when we had a bull down, we threw some bits of fat in a pan and then this steak. Probably the best steak of all time. And the next night, just grilled another one over coals.
On an Alaska trip, we quickly tired of freeze dried and when we had a bull down, we threw some bits of fat in a pan and then this steak. Probably the best steak of all time. And the next night, just grilled another one over coals.
While field dressing, we have a fire going as it's typically evening by the time the party starts.
kabobs with cuts that normally go into our burger meat bag(s). Hang 'em high over the fire. Breaks up the doldrum of the process.
That and our celebratory plastic Jameson's Whisky warms the gut.
kabobs with cuts that normally go into our burger meat bag(s). Hang 'em high over the fire. Breaks up the doldrum of the process.
That and our celebratory plastic Jameson's Whisky warms the gut.
millerkiller77
Well-known member
I can smell that picture,.Absolutely fantasticOn a cold, snowy day in Northern New Mexico, we were cutting up a bull and hauling him up out of the hole he died in. At some point, I got a fire going to warm up a little. The only wood was spruce. Eventually, I threw some bits on directly on the coals and seared them a bit. Maybe got them half way to "rare" and speared them out of the fire. They were the best tasting elk bits I've ever eaten. Spruce seasoned and all.
On an Alaska trip, we quickly tired of freeze dried and when we had a bull down, we threw some bits of fat in a pan and then this steak. Probably the best steak of all time. And the next night, just grilled another one over coals.
millerkiller77
Well-known member
Not a Montreal fan cooking at home, but in the field it is my go to seasoning.
Gellar
Well-known member
Am I the only one who packs a packet of Idaho instant mashed potatoes for this situation?
EYJONAS!
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- Joined
- Mar 17, 2017
- Messages
- 6,714
Alpine Touch and some butter.
It's not in the field but does anyone do the salt and buttermilk for 24 hrs? When they get home?
I am getting into the frying of the heart
It's not in the field but does anyone do the salt and buttermilk for 24 hrs? When they get home?
I am getting into the frying of the heart
Bambistew
Well-known member
I take a squeezer of bacon grease, a little flour, Montreal seasoning and some fresh sliced onions and potatoes. Doesn't get any better
