Anybody have a good recipe for elk tenderloin appetizers? Extra points for something very easy to eat (toothpick, finger food), and fairly easy to assemble.
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Carpaccio, bruschetta
how bout elk "sliders" hate the term but applies
havarti, carmalized onion, horseradish cream...
sounds good to me atleast.
havarti, carmalized onion, horseradish cream...
sounds good to me atleast.
Do you eat Elk Indy? I thought you were a no red meat guy?
I agree Elk Sliders would be good, or mini open face Elk steak sandwiches.
I agree Elk Sliders would be good, or mini open face Elk steak sandwiches.
quote:Originally posted by GlennK:
Do you eat Elk Indy? I thought you were a no red meat guy?
I agree Elk Sliders would be good, or mini open face Elk steak sandwiches.
I put down a piece or two during family Thanksgiving dinner, out of courtesy to my elk-hunter bro-in-law, but otherwise, you're correct. He gave me this frozen tenderloin in November, and thought I'd share it with some friends, rather than feed it to the pets.
I like the suggestions, and have been wondering if a grilled elk/horseradish crostini might be good.
A simple marinade that I use with vension(no real measurement)
1/4 cup of Wochestershire
1/4 cup of Soy Sauce
couple nice pinches of Black Pepper
couple cloves of garlic(minced)
half onion minced(optional)
Throw the whole tenderloin in marinade for a couple hours, bring to room temp, throw on a grill and a few minutes each side, rest for 5 min. slice and enjoy. I brush the loin on the grill with marinade and have some bourbon oak chips to throw on the coals as it cooks.
1/4 cup of Wochestershire
1/4 cup of Soy Sauce
couple nice pinches of Black Pepper
couple cloves of garlic(minced)
half onion minced(optional)
Throw the whole tenderloin in marinade for a couple hours, bring to room temp, throw on a grill and a few minutes each side, rest for 5 min. slice and enjoy. I brush the loin on the grill with marinade and have some bourbon oak chips to throw on the coals as it cooks.
Use the marinade suggested above, cut it into 3/4" pieces, wrap in some good bacon/skewer with a toothpick, and grill them until they are medium rare-don't overcook. This is an easy deer camp treat....I haven't met anyone that wouldn't like that after trying it. Some guys use italian dressing to marinate the meat before grilling...
I know its simple, but it is good.
I know its simple, but it is good.
If you want to keep it simple and taste the elk...
slice the tenderloin so you have medallions maybe 3/4" to 1" thick. Coat the top and bottom with a crust of steak seasoning or a mixture of cracked pepper, salt and maybe some onion salt. Get a pan super hot, put in some olive oil and sear the top and bottom of the tenderloin; taking care to get a nice crust. Remove the tenderloin and either serve hot or better yet, chill it in the fridge. When you are ready to serve it, slice the tenderloin very thin. You could add a dipping sauce either; asian bbq or horseradish or even jalapeno jam maybe.
slice the tenderloin so you have medallions maybe 3/4" to 1" thick. Coat the top and bottom with a crust of steak seasoning or a mixture of cracked pepper, salt and maybe some onion salt. Get a pan super hot, put in some olive oil and sear the top and bottom of the tenderloin; taking care to get a nice crust. Remove the tenderloin and either serve hot or better yet, chill it in the fridge. When you are ready to serve it, slice the tenderloin very thin. You could add a dipping sauce either; asian bbq or horseradish or even jalapeno jam maybe.
Great! Thanks for all the suggestions. Everything sounds excellent. Got a few days to ponder.