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Joined: Jan 2014
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Campfire Regular
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Campfire Regular
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Like everyone else the loins and backstraps seasoned lightly and grilled. I do roasts in a deep pit bbq at my house in conjunction with an archery 3d shoot and the elk roast is always the first to go often the women and kids are shocked elk is so tender and tasty...... But seasoning and cooking underground makes most meat delicious.
My favorite are the burger's since I think they are way better than beef and I don't think elk steaks can top good beef.
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Joined: Apr 2013
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Campfire Regular
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Campfire Regular
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Not really any bad cuts of meat at my house. About 90-95% of meat eaten here is wild game. We hang all out meat at least 7 days and most all of it comes out of the woods whole. We cut all our own meat and in the last several years have invested in a 1 hp grinder with a cuber attachment. When we cut an animal it is usually made into hamburger, cube steak, back strap, or roast.
One of my favorite ways my wife cooks elk steak is to fry it up with butter and a heaping pile of morel mushrooms. When the steak is done, she removes it and makes a gravy. Then we put the gravy over mashed taters or brown rice. Ok, I gotta go eat lunch now.
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Joined: Jun 2006
Posts: 46,022
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,022 |
Anyone have tips on "tenderizing" Elk meat? I've heard Citrus Juices can work at times.. Here's a good marinade: 1 c olive oil 1/3 c lemon juice 1/3 c soy sauce 1tbsp garlic powder 1 tbsp black pepper Marinate steaks overnight. PS, my favorite cuts for cooking in a crock pot overnight are shanks.
A wise man is frequently humbled.
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Joined: Aug 2013
Posts: 123
Campfire Member
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Campfire Member
Joined: Aug 2013
Posts: 123 |
Cooking it slow and not over cooking it will help big time. I like it still kicking a little!!! Age it as long as you can. I take the Backstraps and Tenders out and depending on age of the animal I will cut some rounds. Otherwise it gets all put into burger.
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Joined: Feb 2002
Posts: 32,044
Campfire 'Bwana
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Campfire 'Bwana
Joined: Feb 2002
Posts: 32,044 |
A Doe walks out of the woods today and says, that is the last time I'm going to do that for Two Bucks.
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Joined: Dec 2002
Posts: 27,692
Campfire Ranger
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Campfire Ranger
Joined: Dec 2002
Posts: 27,692 |
I know how we can resolve this. All you folks that live in elk country or hunt elk regularly each send me about 50 lbs of the various loins, straps, steaks, and roasts of elk. I will then proceed to apply my prodigious gastronomic proclivities ( you don't get to weigh 275lbs by being a finicky eater ) to the problem and by the end of the year, or bottom of the freezer as the case may be, I will generate a full, detailed eating report and summation.
Member: Clan of the Turdlike People.
Courage is Fear that has said its Prayers
�If we ever forget that we are one nation under God, then we will be a nation gone under.� Ronald Reagan.
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Joined: Feb 2011
Posts: 17,773
Campfire Ranger
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Campfire Ranger
Joined: Feb 2011
Posts: 17,773 |
Sounds like a plan hillbilly, but the wife gave ALL the elk to the various kids around the country.. Sorry...
Molon Labe
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Joined: Dec 2002
Posts: 27,692
Campfire Ranger
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Campfire Ranger
Joined: Dec 2002
Posts: 27,692 |
Sounds like a plan hillbilly, but the wife gave ALL the elk to the various kids around the country.. Sorry... Well, maybe next year.
Member: Clan of the Turdlike People.
Courage is Fear that has said its Prayers
�If we ever forget that we are one nation under God, then we will be a nation gone under.� Ronald Reagan.
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Joined: Oct 2003
Posts: 3,859
Campfire Tracker
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Campfire Tracker
Joined: Oct 2003
Posts: 3,859 |
I've been looking at those and wondering if I could make a practical portable cooler with it. I usually drive 5-6 hours to hunt elk, and it can be pretty warm. My truck has a fiberglas cap and I wonder if a guy could build a large insulated box that pretty much filled the back of the truck and install one of these units in it. Would be plenty big, I would think,and you could still store stuff in it when there's no meat to cool. They have instructions on their website on how to build a portable cooler. Airtight and well insulated is the key. Building it on a small trailer would be preferable IMHO because you can do a more permanent job of sealing it. We have a small orchard plus we raise meat goats. I've been thinking about building something like this for fruit and meat storage. Thats a good idea, I was just thinking of doing it this way so that I could still tow my tent trailer up to elk camp. Might be a better idea to do it your way though.
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Joined: Dec 2007
Posts: 3,590
Campfire Tracker
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Campfire Tracker
Joined: Dec 2007
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Smoked tenderloin without a doubt.
"Somehow, the sound of a shotgun tends to cheer one up" -- Robert Ruark
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Joined: Apr 2008
Posts: 308
Campfire Member
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Campfire Member
Joined: Apr 2008
Posts: 308 |
My favorites don't vary from the crowd. Loins and straps.
I cut, grind, and wrap my elk myself. I get satisfaction in the whole process of the hunt, kill, care, etc. But it also keeps my hunting more cost effective and while still a student with kids that is key. Anyway that wasn't the point...
Anyone have a good book title or link for a detailed "how to" on butchering? Other than the loins and straps I just kinda pull off meat and trim it incessantly and freeze it. I'd like to read through detailed explanation of where exactly each cut is and the proper ways to go about breaking it down. Maybe I'm already doing it "right" but I'd like to learn and improve.
"Those who expect to reap the blessings of freedom, must like men, undergo the fatigues of supporting it." Thomas Paine
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Joined: Jun 2001
Posts: 19,070
Campfire Ranger
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Campfire Ranger
Joined: Jun 2001
Posts: 19,070 |
The back straps ,I cut into steaks. The hams, I separate the major muscle groups and cut all I can into steaks. I make a few roasts and grind the rest without any added beef fat.
I have found if the elk is going to be tender, it is tender all thru. I don't find a big difference in taste with the different cuts. I have in the past grilled all the meat except the roast using salt , pepper and spritzing with olive oil.
Lately ,I have cast iron griddle on the grill and I find I enjoy the steaks more cooking them on that that just grilling them over flames.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Joined: Mar 2011
Posts: 830
Campfire Regular
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Campfire Regular
Joined: Mar 2011
Posts: 830 |
I have in the past grilled all the meat except the roast using salt , pepper and spritzing with olive oil.
Lately ,I have cast iron griddle on the grill and I find I enjoy the steaks more cooking them on that that just grilling them over flames.
does doing this just keep it more "juicy"? I've noticed that Outback steakhouse seems to cook theirs on a flat grill (no grill marks) like this, and I've always enjoyed their steaks.
First teach a child to love God, second teach him to love family, third teach him to fish and hunt and by the time he is in his teens no dope dealer under the sun can teach him anything. Cotton Cordell
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Joined: Apr 2009
Posts: 1,275
Campfire Regular
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Campfire Regular
Joined: Apr 2009
Posts: 1,275 |
My favorites don't vary from the crowd. Loins and straps.
I cut, grind, and wrap my elk myself. I get satisfaction in the whole process of the hunt, kill, care, etc. But it also keeps my hunting more cost effective and while still a student with kids that is key. Anyway that wasn't the point...
Anyone have a good book title or link for a detailed "how to" on butchering? Other than the loins and straps I just kinda pull off meat and trim it incessantly and freeze it. I'd like to read through detailed explanation of where exactly each cut is and the proper ways to go about breaking it down. Maybe I'm already doing it "right" but I'd like to learn and improve. Get Eileen's book "A Slice of the Wild". Great book! www.riflesandrecipes.com Bob
I met a French guy the other day. I asked him "Do you speak German?" He said "No." I said "You're welcome!"
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Joined: Dec 2002
Posts: 13,091
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2002
Posts: 13,091 |
I like to slice the loins about 3/8" thick, dust them with seasoned flour and pan fry them. I have had too many tough ones myself. I like a rib eye (back strap) on a beef myself as the flavor is better than the more expensive filet that you have to wrap bacon around to get juice in it! On an elk, I like a good shoulder roast about as well as anything.
NRA Benefactor Member
Those who live by the sword get shot by those who don't.
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Joined: Jun 2001
Posts: 19,070
Campfire Ranger
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Campfire Ranger
Joined: Jun 2001
Posts: 19,070 |
I have in the past grilled all the meat except the roast using salt , pepper and spritzing with olive oil.
Lately ,I have cast iron griddle on the grill and I find I enjoy the steaks more cooking them on that that just grilling them over flames.
does doing this just keep it more "juicy"? I've noticed that Outback steakhouse seems to cook theirs on a flat grill (no grill marks) like this, and I've always enjoyed their steaks. I think it keeps them juicer.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Joined: Jun 2006
Posts: 46,022
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,022 |
It does, same with regular burgers. If you want 'em juicy, don't cook them on a grate and let the juices drain off. Cook them on a griddle or skillet like you say, that's how all the good burger joints do it.
A wise man is frequently humbled.
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Joined: Apr 2013
Posts: 1,962
Campfire Regular
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Campfire Regular
Joined: Apr 2013
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I know how we can resolve this. All you folks that live in elk country or hunt elk regularly each send me about 50 lbs of the various loins, straps, steaks, and roasts of elk. I will then proceed to apply my prodigious gastronomic proclivities ( you don't get to weigh 275lbs by being a finicky eater ) to the problem and by the end of the year, or bottom of the freezer as the case may be, I will generate a full, detailed eating report and summation. I like your way of thinking. But you'll have to try and get it away from my kids first. They have taken it upon themselves to eat me out of house and home, and they're not even big yet.
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