Another way to eat wild game

We started with marinated elk sirloin tip steak. The marinate was garlic heavy and included some cider vinegar. The cuts varied in size but had about a 4″ diameter and were about 1″ thick. We wrapped each piece with a slice of bacon. Try to stretch the the bacon around the meat so that as it cooks it will shrink around the meat. This will keep the meat dense allowing it to cook evenly and retain its juices.

A tooth pick will hold the bacon in place while it cooks. Sear on both sides watching carefully for flare ups from the bacon fat. Once seared elevate to top rack and place a pan of water under the meat. I added mesquite smoke pellets at this point. We also added thin slices of apples to the top and bottom of the filet’s. This added flavor and protected the filet’s from the heat. They roasted for about 25 minutes before they reached 140 degrees. Remove them from the grill and allow to rest under foil! The result was a  slow roasted, smoked piece of wild game that was as delectable as any prime rib, porterhouse or fillet Mignon I have ever had! The overall presentation of this meal was equally as impressive. Steamed brussel sprouts with a mild horseradish sauce, broccoli with cheese sauce for the brussel spout critics, green salad and garlic onion bread. This was probably a very healthy meal when it was done even though it was not our original intent. Yeah I know, but it was a pretty small portion of bacon.

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!

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