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Prepairing Elk after the kill
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<blockquote data-quote="minute of elk" data-source="post: 865470" data-attributes="member: 44031"><p>sounds like you accidentally overcooked it to me... no offense intended</p><p></p><p>my opinion (been eating wild game since i was 3) is that meat cooks "as fast as it could run when it was alive". </p><p></p><p>bottom line- forget what you know about beef & don't worry about undercooking elk. i've eaten alot of raw elk & never been sick from it.</p><p></p><p>one general rule i've found when pan frying a breaded cut (usually ~3/4" thick) is to flip it when the sides start to show a color change, then pull it when you start seeing little spots of juice pop up through the top. let it sit for a minute or three & it's perfect.</p><p></p><p>for grilling (i go with 1"-1 1/2" thick for grilling), get the grill hot first (i'm sure you know this!), slap the steaks on for a minute, then give them a quarter twist. flip em in another minute (or two if you don't like rare), and pull them after another 2 minutes. </p><p></p><p>generally speaking- about the time you'd be flipping the beef steaks, the elk is done.</p><p></p><p>good luck & <u>congratulations to your son!</u></p><p></p><p>ps- i don't cut game into steaks when i butcher anymore. i like the flexibility of being able to cut them to my desired thickness when i thaw them. this way, i'm not trying to cook 1" steaks for breakfast or grilling 1/2" steaks (those turn to leather FAST) for dinner. i can also just cook the roasts whole, too (YUM!). just a thought...</p></blockquote><p></p>
[QUOTE="minute of elk, post: 865470, member: 44031"] sounds like you accidentally overcooked it to me... no offense intended my opinion (been eating wild game since i was 3) is that meat cooks "as fast as it could run when it was alive". bottom line- forget what you know about beef & don't worry about undercooking elk. i've eaten alot of raw elk & never been sick from it. one general rule i've found when pan frying a breaded cut (usually ~3/4" thick) is to flip it when the sides start to show a color change, then pull it when you start seeing little spots of juice pop up through the top. let it sit for a minute or three & it's perfect. for grilling (i go with 1"-1 1/2" thick for grilling), get the grill hot first (i'm sure you know this!), slap the steaks on for a minute, then give them a quarter twist. flip em in another minute (or two if you don't like rare), and pull them after another 2 minutes. generally speaking- about the time you'd be flipping the beef steaks, the elk is done. good luck & [U]congratulations to your son![/U] ps- i don't cut game into steaks when i butcher anymore. i like the flexibility of being able to cut them to my desired thickness when i thaw them. this way, i'm not trying to cook 1" steaks for breakfast or grilling 1/2" steaks (those turn to leather FAST) for dinner. i can also just cook the roasts whole, too (YUM!). just a thought... [/QUOTE]
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