Words Cannot Describe !

This meal was prepared by  myself and a close friend. My friend happens to be a great sportsman and hunter. This is back strap from an elk. Young and healthy. The process was marinate 24 hours, rub with a pepper blend, sear on a hot grill. Elevate off of the cooking surface and place a pan of water underneath. Roast until core temperature is about 140 degrees. Allow to rest 20 to 25 minutes before carving. I cannot even begin to put into word how delicious this was. I have had a lot of wild game, including elk. This has exceeded anything I have had previously. To compliment the meal I prepared simple baked potatoes, fried zucchini, steamed asparagus and a green salad. Henry Weinhards Private Reserve complimented everything really well.

Pepper Jack Cheese Steaks

The beef is cut and seasononed before being cooked on a hot griddle. The onions are added next to the beef shortly after. When they begin to become translucent the onions are folded into the beef. Spread the mixture across the griddle and lay sliced cheese on top. Fold the cheese in and serve on hoagies. I like mine toasted in the broiler. The sauce is a mixture of  mayo, mild horshradish and Tapatio. The cut of meat is the secret to being tender. Enjoy and let me know!