Alright, let’s talk about cookin’ up some elk tenderloin. You know, that fancy meat that some folks like. I ain’t no fancy chef, mind you, just a plain ol’ cook, but I can make some good food, that’s for sure.
First thing’s first, gotta figure out what the heck you’re doin’ with that meat. Elk tenderloin recipes, they call ’em. Sounds highfalutin’, but it ain’t so bad. You can sear it, bake it, grill it, even marinate it if you’re feelin’ fancy.
Searing, that’s when you slap that meat in a hot pan for a bit. Like, a minute or two on each side, that’s all it takes. Don’t overcook it, now, or it’ll be tough as an old boot. Just get it nice and brown on the outside, and it’ll be juicy and tender on the inside. I like to use a cast iron skillet, gets real hot and gives the meat a good sear. Just throw in a tablespoon of butter, let it melt, then put that meat in. Sizzle, sizzle, that’s what you want to hear.
Now, some folks like to marinate their elk. That just means soakin’ it in some kind of sauce to make it more tender and flavorful. You can use red wine, some spicy chipotle stuff, whatever you like. I ain’t much for marinatin’ myself, but if you wanna try it, go ahead. Just put the meat in a bag or a bowl, pour the marinade over it, and let it sit in the fridge overnight. That’s what they say, overnight, for the most tender meat.
Bakin’ is another way to cook elk tenderloin. Just put it in the oven and let it cook until it’s done. I usually cook it in a hot oven, gets it done quicker and keeps it nice and juicy. Medium-rare or medium, that’s how I like it. Don’t want it too raw, don’t want it too dry, you know? Just right. You gotta keep an eye on it though, don’t want it to dry out.
- Sear it: Hot pan, quick and easy.
- Marinate it: Make it tender and flavorful.
- Bake it: Good for a roast.
- Grill it: Like a burger, but fancier.
And then there’s grillin’. You can grill elk tenderloin just like you grill a steak or a burger. Just season it with some salt and pepper, slap it on the grill, and cook it until it’s done. If you got ground elk, you can make burgers too. Just cook ’em like you would a beef burger. Ain’t no difference, really.
Now, some folks get confused about elk backstrap and elk tenderloin. They ain’t the same thing, you know. Backstrap is on the back, tenderloin is inside, under the spine. Both are good, but they ain’t the same. So, don’t let nobody tell you they are.
And if you’re worried about your elk bein’ too tough, you can always tenderize it. Use a meat mallet, pound it a bit. Or poke it with a fork, that works too. Just gotta break down them tough parts, make it nice and tender.
So, there you have it. A few different ways to cook elk tenderloin. Ain’t nothin’ to it, really. Just remember, don’t overcook it, and you’ll be fine. And if it ain’t perfect, well, that’s alright too. Just eat it and enjoy it. That’s what food is for, ain’t it? Good eatin’, that’s all that matters.
And don’t forget, if you got an elk t-bone steak, that’s a whole different story. Still good eatin’ though, just needs a different approach. But that’s for another time.
So go on now, get yourself some elk tenderloin and try cookin’ it up. You might just surprise yourself. And if you mess it up, well, there’s always next time. Just keep tryin’, and you’ll get it right eventually.
And that’s all there is to it. Happy cookin’!
Tags: [elk tenderloin, elk recipes, cooking elk, elk backstrap, elk steak, tenderloin recipes, sear elk, marinate elk, grill elk, bake elk]
Original article by the Author:Simo,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/simple-elk-tenderloin-recipes-a-step-by-step-guide/
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