JohnCushman
Well-known member
I better get an antelope Thursday....lol
Favorite Elk Steak Marinade
- Thread starter BlakeA
- Start date
Zach
Well-known member
mmmm backstrap and tenderloin.
Nicely cooked!
Had some Whitetail backstrap last weekend. Wasn't as big, but it sure was tasty!!
Marinated with http://www.dakotabuckaroo.com/ spicy
noharleyyet
Well-known member
Yep, this is what it looks like.
Awesome Mr. Young. Doesn't get much better.
elk_hunter
Active member
I don't remember - I'll see if I can dig it up (own recipe) - it's been ages since I messed with that one
spook12
New member
While all these recipes look great,there's nothing quite like a lite dusting of flour a little salt and pepper and some hot peanut oil in a cast iron skillet.
jryoung
Well-known member
spook12
New member
Does not compute....then again I'm not from Arkansas.
Says the guy who committed the horrendous act of putting ''Pineapple'' on a kids smore .
JohnCushman
Well-known member
I actually take some of the chuck cuts of elk and slice them thin and run the through the cuber. I'll flour and eggwash and panko bread them and cook them in bacon grease until golden brown, then I'll make a white gravy out of the bacon grease and there you have it...chicken fried elk steaks
jryoung
Well-known member
Says the guy who committed the horrendous act of putting ''Pineapple'' on a kids smore .
touche`
jryoung
Well-known member
If you want a killer camp meal, pack some tortillas, tomatoes, onions, cilantro, lime, chili powder, garlic, cayenne and jalapenos.
When you get an animal down take the brisket and what you can of the flank. Put them in a plastic bag and pound them with your splitting maul to tenderize. Then put them in a bath of lime juice, cayenne, garlic, chili powder.
While they are in the bath, make some pico de gallo with the tomatoes, onions, garlic, cilantro, jalapenos and lime juice.
After 20-30 minutes pull the meat and grill it an a retardedly high heat for about a minute or two each side, remove and let rest while you heat up the tortillas.
Slice meat thinly, add to warm tortilla, add pico, crack second beer (you should have opened your first when you started) and enjoy.
When you get an animal down take the brisket and what you can of the flank. Put them in a plastic bag and pound them with your splitting maul to tenderize. Then put them in a bath of lime juice, cayenne, garlic, chili powder.
While they are in the bath, make some pico de gallo with the tomatoes, onions, garlic, cilantro, jalapenos and lime juice.
After 20-30 minutes pull the meat and grill it an a retardedly high heat for about a minute or two each side, remove and let rest while you heat up the tortillas.
Slice meat thinly, add to warm tortilla, add pico, crack second beer (you should have opened your first when you started) and enjoy.
spook12
New member
That's how my wifes family does it John. I'm not a big fan of eggwash. Also there is something about cooking it in cast iron,my wife will try to slip some by me on occasion that's been cooked in her modern cookware and I can tell it every time.
Rimrock
New member
I'm slightly surprised there's been no mention of Montreal Steak Seasoning, from Costco. Just finished an elk burger "steak", w/ sauteed red onion and chiles, topped w/ swiss cheese, along with spanish rice and organic beets! Anyway, my wife finally taught me to lightly season the meat, & then put that side down in the (cast iron!) pan, with another dusting on top.
And now I get to burn it off, starting harvest this afternoon! Been holding off due to the daily threat of rain, but at least the weather man was wrong as usual, until last evening! If I'd started yesterday, last night would have been a monsoon instead of a shower, so...!
And now I get to burn it off, starting harvest this afternoon! Been holding off due to the daily threat of rain, but at least the weather man was wrong as usual, until last evening! If I'd started yesterday, last night would have been a monsoon instead of a shower, so...!
Zach
Well-known member
I cooked some WT backstrap that way last weekend. Pretty good. I used the montreal on Tri-tip when I got low&slo. Pretty good that way.
B
big28hunter
Guest
Chicago A1 Steakhouse! I've tried hundreds and this one is the best IMO.
alwayshunting
Active member
Tried it yesterday with a few elk steaks on the grill and it turned out great. Will have to remember it to switch it up in the future.
SGM
New member
We like to inject ours with a little teriyaki sauce, let sit about 30 minutes and put them on the grill. Simple and fast and does not take way from the flavor of the elk.
BlakeA
Well-known member
alwayshunting,
Glad it turned out good for you! It's nice to try some different things once in a while especially when you are cooking for lots of people. I have been on a grilling kick this summer where we will do elk steaks with a fresh side salad, grilled loaded baked potato (cheese,sour cream, fried bacon bits), and grilled sweet corn. There is something about eating an entire meal that is FRESH and you grew/harvested everything!
Glad it turned out good for you! It's nice to try some different things once in a while especially when you are cooking for lots of people. I have been on a grilling kick this summer where we will do elk steaks with a fresh side salad, grilled loaded baked potato (cheese,sour cream, fried bacon bits), and grilled sweet corn. There is something about eating an entire meal that is FRESH and you grew/harvested everything!
Hem
Well-known member
My favorite elk steak is one that isn't tough,since most times I eat a bull.
ismith
Well-known member
My favorite elk steak is one that isn't tough,since most times I eat a bull.
The bull I killed a year ago today is the best eating elk I've ever had, and I've eaten a lot of elk. Jack O'Connor wrote that the toughest elk he ever had was a spike, the most tender was a 6 point bull. My wife makes a nice BBQ rub and sauce, some sort of family recipe.
