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Cooks' Corner
Bull elk- fit to eat?
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<blockquote data-quote="LVJ76" data-source="post: 1621427" data-attributes="member: 108965"><p>A steak needs to be grilled at very high heat using lump charcoal or a natural wood, at least for my liking, I don't like to use gas grill for this. I use Mesquite wood and I grill it hot and fast, like a ribeye. Must be cooked medium rare to keep it tender and at its best flavor, paired with a hefeweizen beer or a good red wine, just can't go wrong</p><p></p><p>Roasts on a slow cooker like a crock pot, cook it on low and over night. </p><p>Lilharcher's recipe is great. You can also mix the roast with beef stock, potatoes, carrots and a whole onion. Seasonings and spices to taste. Add some good whiskey for even better tasting. You can also replace the beef stock with beer or white wine and add some beef bouilion.</p><p></p><p>Ribs are best grilled, with salt and pepper, or with an adobo or even with bbq or dry rub, you name it, I make it.</p><p></p><p>Thin cuts as mentioned already on this thread, dipped on egg wash and covered in seasoned bread crumbs, fry them on extra virgin olive oil, in spanish we call these Milanesa, paired with a good salsa and amber beer, mmm mmm good.</p><p></p><p>For burgers mix the meat with bacon instead of pork or beef fat. Best burgers ever.</p><p></p><p>All of our game meats are usually cooled right away, coues, mule deer or elk, at the most aged for a couple of days if possible and then straight to the freezer. Overcooked steaks will always be tough, no matter how aged the meat is</p></blockquote><p></p>
[QUOTE="LVJ76, post: 1621427, member: 108965"] A steak needs to be grilled at very high heat using lump charcoal or a natural wood, at least for my liking, I don't like to use gas grill for this. I use Mesquite wood and I grill it hot and fast, like a ribeye. Must be cooked medium rare to keep it tender and at its best flavor, paired with a hefeweizen beer or a good red wine, just can't go wrong Roasts on a slow cooker like a crock pot, cook it on low and over night. Lilharcher's recipe is great. You can also mix the roast with beef stock, potatoes, carrots and a whole onion. Seasonings and spices to taste. Add some good whiskey for even better tasting. You can also replace the beef stock with beer or white wine and add some beef bouilion. Ribs are best grilled, with salt and pepper, or with an adobo or even with bbq or dry rub, you name it, I make it. Thin cuts as mentioned already on this thread, dipped on egg wash and covered in seasoned bread crumbs, fry them on extra virgin olive oil, in spanish we call these Milanesa, paired with a good salsa and amber beer, mmm mmm good. For burgers mix the meat with bacon instead of pork or beef fat. Best burgers ever. All of our game meats are usually cooled right away, coues, mule deer or elk, at the most aged for a couple of days if possible and then straight to the freezer. Overcooked steaks will always be tough, no matter how aged the meat is [/QUOTE]
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