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ABBA fan

Registered: 06/20/04
Posts: 3,849
    #3343063 - 11/10/04 07:57 PM (13 years, 3 months ago)

My father just told me he shot himself an elk on a hunting trip. I'm sure this thanksgiving we will cook some up together, any ideas on how to prepare this meat? I hear its very good, but I want to get a feel for its actual taste so I don't want to dress it up too much.

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Registered: 11/29/02
Posts: 8,160
Loc: saskatchewan
Re: Elk [Re: looner2]
    #3343513 - 11/10/04 09:53 PM (13 years, 3 months ago)

i think you cook it like any other kind of meat. Method depends on what cut of meat it is...

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Registered: 10/29/04
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Re: Elk [Re: funkymonk]
    #3345378 - 11/11/04 05:20 AM (13 years, 3 months ago)

I grew up in the rocky mountains, so as a little kid i got my hunting liscense (my dad was also a butcher for 10 years). So thanksgiving when i was 12, my father took me big game hunting for my first time. It was on private property, and we came across a huge heard of Cows and Bulls. I chose one out and shot it right above the shoulder. To this day, i feel bad about it, and i will never kill again. It did help out my family a lot, we had meat for 7-8 months, steak on the table every night. Cooking it is just like cooking beef or other big animals, depending on the cut.

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Registered: 08/01/03
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Re: Elk [Re: looner2]
    #3345761 - 11/11/04 10:03 AM (13 years, 3 months ago)

depends on the cut of meat

like you can do some tasty roasts with the loins

I like the back straps simply butterflied and dusted with flour and seasonings and pan fried.

Elk meat goes very well in chili, spaghetti, tacos, stews, swiss steak, stroganoff - whatever

Heres a tasty holiday prep:

Mushroom-stuffed Elk Tenderloin

6 slices bacon
2 cups fresh mushrooms, chopped
4 tablespoons onions, chopped
2 cloves garlic, minced
1 1/4 cups dry breadcrumbs, divided
2 tablespoons minced fresh parsley
1 (2 lbs) tenderloin elk, trimmed
1 tablespoon butter or margarine, melted
1 tablespoon parmesan cheese, grated

1. In a skillet, cook bacon until crisp.
2. Remove bacon; crumble and set aside.
3. Drain skillet, reserving 1 tablespoon drippings.
4. In the drippings, saute the mushrooms, onion and garlic until tender.
5. Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
6. Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
7. Pinch meat together along the seam and secure with toothpicks.
8. Combine butter with Parmesan cheese and brush over top and sides of meat.
9. Press the remaining bread crumbs onto butter mixture.
10. Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
11. Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
12. If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
13. Let stand for 10 minutes, then remove toothpicks before slicing.


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