Cooking Elk

[N2TRKYS]

My favorite is a backstrap recipe that I use on whitetails. I did it the other night for supper with elk.
Cut backstrap the length of the knife blade you're using. Run your knife through the center of the backstrap making a hole just big enough to get a piece of Conecuh hickory flavored sausage in it.
Then cut the backstrap to a 1.5-2" thickness. Wrap with bacon(I prefer Wright's brand) and skewer.
Season to taste and grill to desired temp(I prefer medium).

Very delicious and easy.

 

[Jaker_cc]

This is number 5, but the first one I’ve had that I want to cook and impress someone with. Some great recipes here I’ll be trying. Did tacos night before last and Italian sausage and pasta with red sauce that was really good today.

 

[Whiskey Creek]

My goodness that elk pastrami looks amazing. Is that a difficult process?

 

[Sccritterkiller]

My goodness that elk pastrami looks amazing. Is that a difficult process?

Nope...4-5 days in a brine of your choosing...rinse very well, dry and add rub of your choosing smoke to internal temp of 145.this one took a little over 3hrs to get to 145....for wood like to use cherry and just a bit of hickory. Add about inch of stock in bottom on the roasting pan add wire rack then your smoked roast. Cover in foil and steam in oven at 275 for 2 hours.
I like to use Prague Powder #1 in my brine as I think pink cure salt produces a better looking pastrami but any #1 cure salt will work.

A slice of elk pastrami topped with a pickled onion a dot of spicy mustard and a cold beer is hard to beat.
Goid Luck!

 

[OneRingTrTa]

take a cast iron dutch oven place on stove topat high heat. when hot add 1 cup oil. take roast and dust with flour . put roast in pot and brown turning regularly. once brown add 2 cups chicken broth ,1 tblsp minced garlic, 1 onion chopped,and water just enough to cover meat , salt and black pepper to taste bring to boil then let simmer with lid on for 2 hours ,add potatoes and carrots let cook till vegies are done . serve potatoes slightly smashed with gravy from roast on them , take carrots and sprinkle sugar lightly on them the contrast in flavers is pleasantly suprising. a little ice tea and a biscuit dang good.

 

[oldschool]

Way to go on harvesting an elk.Just keep it rare like a good beefsteak salt and pepper you cant go wrong.

 

[Whiskey Creek]

Nope...4-5 days in a brine of your choosing...rinse very well, dry and add rub of your choosing smoke to internal temp of 145.this one took a little over 3hrs to get to 145....for wood like to use cherry and just a bit of hickory. Add about inch of stock in bottom on the roasting pan add wire rack then your smoked roast. Cover in foil and steam in oven at 275 for 2 hours.
I like to use Prague Powder #1 in my brine as I think pink cure salt produces a better looking pastrami but any #1 cure salt will work.

A slice of elk pastrami topped with a pickled onion a dot of spicy mustard and a cold beer is hard to beat.
Goid Luck!

Got Lord I don't think I've ever had a salvation reflex hit so fast! lol. Definetly saving that recipe! So would that work on any game? Whitetail or blackbear?

 

[Sccritterkiller]

I used it on elk, whitetail, and antelope...with hogs and bear I just do a ham...I guess it would work just make sure u get the temp up to kill any bugs...Good Luck!