Seasonings & rubs for elk

[Alchase]

I generally cook mine in a 500 degree convection oven. Cooks uniformly and gives a nice sear to the outside. I usually pull mine at about 130 and let it rest for about 10 minutes, finishes at about 140. One thing about larger pieces of meat like backstrap. If you cook them quick with a good sear, they will cut "bloody" to well in excess of 150, but that drains immediately and you're left with chalk. I think the ideal temp is in that 130-140 range. I explain to my wife that what she thinks is blood is just juice from a well cooked steak. If she doesn't like it, just let it sit for a couple minutes and it will go away.

Yes, that is Myoglobin

[7mmfan]

There you go. Myoglobin. I'll stick with juice, Myoglobin would probably gross her out too. 

[Magnum_Willys]

Lightly Salt & pepper one side and lightly season other side.  Cast iron fri pan in half oil and half butter.   Good stuff. 

[opdinkslayer]

My buddy in Wyoming’s bacon wrapped stuffed elk tenderloin is the best I’ve ever eaten.

[OutHouse]

For thin cut pieces I like to apply my pork chop seasonings. Salt, pepper, ground red pepper, rosemary stick broken into tiny pieces, ground sage, and a tiny bit of cinnamon. Before you apply the seasoning put a light coat of olive oil on the chops so the seasoning stick well.

If the cuts are pretty thin, they can be pan fried in just a few minutes and come out very tender.

[Caseknife]

https://www.barnesandnoble.com/w/flavorize-ray-dr-bbq-lampe/1120135774  I bought this book a few years ago after thumbing through it at B&N, excellent rubs for game meat and pork.  Porcine Pleasing, #34, Chili Rub and Pyramid are some of my favorites.  I make up a double batch and store them in freezer containers in the spice cupboard.

Another awesome recipe I use is from Buck, Buck, Moose by Hank Shaw, "Venison with Morel Sauce".  Getting low on morels in the freezer, going to have to hit it hard in the spring to restock!

[hawks33]

If you like thyme, venison pairs well...be careful not to overdue it. We typically use it with roasts. Elk makes great au ju sandwiches as well, sear and then finish it in the au ju.  As others have stated, marinade pack work well, but overall, salt and pepper for steaks.