First elk!!! Need recipes!!!

[Kittman]

I thin slice a lot of the tougher front shoulder steaks and neck meat for stir frys and stroganoff. Also fry up the thin slices with a little salt and pepper then add some onion, mushrooms,  and a pkg of brown gravy mix. Dump over some smashed baby reds and yum.

Those tougher pieces are also good candidates for Venison Lasagna.

[HUNTINCOUPLE]

Bacon wrapped elk loin! This would be a big hit for X-Mass dinner!

[jordanramos_79]

That bacon wrapped tenderloin looks  Will definitely have to try that

[salmonchaser]

DON'T OVER COOK. medium to medium rare. Don't try to disguise the flavor.
Congratulations on your first elk.

[pilebuck]

Elk is a great meat why put anything other than what u would a steak or other meat u normally use 

[pianoman9701]

Don't overthink or overcook. Always serve it rare, including and especially the heart and only medium rare for the liver. Marinating is almost unnecessary unless you're doing roasts and even then, not really necessary. Use simple fresh
ingredients - fresh garlic, sea salt, freshly ground pepper, onions, peppers, olive oil, butter, good red wine, and use the BBQ grill a lot. And if you didn't get it the first time, don't overcook it. Then the next time you cook it, cook it less. If it's tough, it's your fault.

[pilebuck]

  also I add butter or some olive oil when frying a steak sooooo gooooood 

[Gobble]

also I add butter or some olive oil when frying a steak sooooo gooooood 

I agree, I don't ever BBQ my game steaks, I use a cast iron skillet with a good High Temp oil (Olive, Canola, Peanut) cook on med high and sear both sides in the cast iron and only cook to med Rare, you cannot go wrong  Wild game is easy to over cook due to its lean properties on the BBQ IMO

[poopooheaddad]

For breakfast I like 1" thick sliced backstrap in a pan with a can of cream of mushroom soup, no water   

[gaddy]

Some of the best elk I've had was sliced thin, like 3/16". lightly seasoned and thrown in a zip-lock bag for a couple of hrs. Then thrown on a Hot BBQ grill for under a minute a side, just until it turned color-still had redness oozing out of it it was so fast. Tender and full of flavor, melt in your mouth good. The key was not to over season and a Hot grill for a very short amount of time.

[jordanramos_79]

A little update...I took some meat over to my folks place to have dinner with them and my mom prepared the tenderloins and completely overcooked them. I was so disappointed  but what do you say it's your mom

[HUNTINCOUPLE]

Oh NO!!!!!! I'm at a loss of words..............