Community > Butchering, Cooking, Recipes

Elk?

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Rugergunsite308:
If you're elk burger doesn't have any beef or pork fat added, be sure to add some oil or fat of some kind to the pan when cooking. Venison lacks the natural fat of beef. My preference is bear lard, but butter will work. When marinading a steak or roast, I also usually add some oil to the marinade.

Also don't forget salt! If you add fat and salt to venison you'll never want to eat any other type of meat again.

tracksoup:
Golly!!
That looks great Pathfinder.

jackelope:
Resting it wrapped in foil for 10-15 minutes makes all the difference in the world to me. Don’t go crazy. Salt pepper garlic and grill it or cast iron pan to 120 degrees 5 minutes a side and let it rest.

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