Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Elk Meat
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Monster Toms" data-source="post: 2395910" data-attributes="member: 116306"><p>Steak the hinds, grind the fronts, backstraps cut into 4 or 5 nice roasts each. Leave tenderloins whole to throw on the grill or smoker.</p><p>4 bone roast out of the neck.</p><p>Elk is a lean rich meat. I add 15% pork butt to the grind.</p><p>Depending on the month you hunt, get it skinned and quartered fast as you can and cooling. Rutting bulls (sept/early oct) can be hard to make good. Bulls on the snow without a chase or bad hit are excellent fare is taken care of.</p></blockquote><p></p>
[QUOTE="Monster Toms, post: 2395910, member: 116306"] Steak the hinds, grind the fronts, backstraps cut into 4 or 5 nice roasts each. Leave tenderloins whole to throw on the grill or smoker. 4 bone roast out of the neck. Elk is a lean rich meat. I add 15% pork butt to the grind. Depending on the month you hunt, get it skinned and quartered fast as you can and cooling. Rutting bulls (sept/early oct) can be hard to make good. Bulls on the snow without a chase or bad hit are excellent fare is taken care of. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Elk Meat
Top