<P>does anyone have any good recipes for elk,i've tried grillin them but you'd need a chainsaw to cut them.i bought a 3lb ball peen hammer for the next ones<IMG src="http://www.websitetoolbox.com/images/boards/smilies/frown.gif" align=absMiddle border=0></P>
Kevin,<br><br>any of the recipes for deer will work with elk. Identify the particular cut then decide if dry heat or moist heat methods will be appropriate. <br>Refer to past issues of the journal where I feature venison recipes and procedures. Read the article(s) before the recipes and you will know how to proceed.<br>If you try to grill a tough cut it will only make it worst. The ball peen hammer is not really a bad idea, if you want to tenderize some meat for swiss steak or cutlets. <br>I have some of the past articles posted on my web site at <A href="http://www.zeroletoff.com" target=_blank>www.zeroletoff.com</A> <br><br>Good Luck,<br><br><br>Chef Dan<br>
<P>thanks masterchef,those were loins cut into steaks and i figured they'd be good and tender ,but not so.thank you for the tips,ive got too much invested not to enjoy them,besides my old hound can't even chew them.</P>
<P>Follow the good chef and you will be delighted. Grilled loin can be great, but an old bull will have to be marinated and cooked rare. Venison (any deer family meat) ain't beef. You will love it when you learn the tricks of the trade. Elk is some of the very best there is. Good Hunting!</P>
<P>those cuts that i thawed cannot be tenderloin,i beet them things from an inch thick to about3/8 and you still couldn't chew them.the wife was out shopping (no backup) so it turned out to be eggs,bacon,mashed potatoes(original menu)w/brown gravy,not too bad.the hound is still trying to chew up them steaks! i'll have to break out the wild game cookbook and find a stew recipe,thanks fella's.</P>
Kevin,<br><br>I'm wondering if those steaks where steaks you cut out of the backstrap yourself. If not, it sounds like there is a possibility that you have pieces from the eye of the bottom round. They would be very tough indeed. But that can be tamed by making swiss steak, pounding them, then dredging in flour seasoned with salt, pepper and a little ground thyme, pounding the flour into the meat and then brown off in hot oil. Then add some root vegetables, tomato and a little stock or water to 1/4" deep in the bottom of the pan. Cover with foil and bake real slow till tender, replenishing the water or stock to keep moist. Should render them fork tender.<br>Good luck. About that hound, now I know where the term "Lucky Dog" comes from. That dog is eating well.<br><br>Dan<br>
<P>hey masterchef,i had a plane to catch so i left the meat with a meat cutter.i shot that bull in the evening and he had it in the morning.i don't know what he done but everytime i head for the freezer the hound starts wagging his tail,i've tried everything but dragging it behind the truck.thanks for your help.</P>