I’m giving/gave you an elk tenderloin.

[WapitiTalk1]

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………

[7mmfan]

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.

[Tigger]

Grilled with some Alpine touch. The boys ate them before we got them to the table!

[Lefty]

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.

[Lefty]

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