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I’m giving/gave you an elk tenderloin.

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I’m giving/gave you an elk tenderloin.

Postby WapitiTalk1 » 03 02, 2024 •  [Post 1]

Thanks for giving me a partner assist on packing out my Wapiti last fall. In addition to giving you a good chunk of the processed beast when it was done, I gave you a full, fresh elk loin after the packout. How did you cook it? And in 3, 2, 1………
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Re: I’m giving/gave you an elk tenderloin.

Postby 7mmfan » 03 02, 2024 •  [Post 2]

My goodness how generous of you! You killed it from the road after all!

I rubbed in Avocado oil, seasoned liberally with Johnny's seasoning salt, and then wrapped in seran wrap and left to age in the back of the fridge for no less than 1 week. I then cook on a scorching hot grill until it reaches IT 125, pull, and allow to rest for 5-10 minutes before slicing. Vuala.
I hunt therefore I am. I fish therefore I lie.
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Re: I’m giving/gave you an elk tenderloin.

Postby Tigger » 03 11, 2024 •  [Post 3]

Grilled with some Alpine touch. The boys ate them before we got them to the table!
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Re: I’m giving/gave you an elk tenderloin.

Postby Lefty » 03 25, 2024 •  [Post 4]

I prefer aged meat..... I have an antelope flank pulled from the Freezer Tuesday ( vacuum sealed ) waiting to be pan-fried. Maybe tonight,,, tomorrow,,,

Aged or not.

The meat needs to be set out to be warmed to room temp. If vacuumed sealed and frozen I place in cool water to speed things up


Cast iron pan-fried.
Sliced onion, slow-cooked and somewhat caramelized in avocado oil
Medallions are cut just over an inch thick.


Seasoned with Alpine seasoning ( onion, pepper salt) in a hot pan,,

Flipped and melted butter poured into the pan: As soon as the butter starts browning and the meat just past blue. Time for plates, fork and knife. Most people like more salt

I do not rest good pieces of meat. Nor put it on a cold plate. The blessing has been said: when the meat is done we start eating.
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Re: I’m giving/gave you an elk tenderloin.

Postby Lefty » 03 25, 2024 •  [Post 5]

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