I have some people coming over this weekend that I would like to make up an excellent meal for. They like game, so thats no issue, and I have a a few packages of beautiful elk backstrap and tenderloin just waiting to be grilled up. Hit me with your best marinade to make this meat pop!
Where in MN are you? Close to the cities? Do your self a favor, and find the nearest Penzey's. Its a spice shop. Very very very good spices there. I never walk out with nothing. I am always a sucker for au natural. Set it in a crock pot, with some juniper berries, and some fresh herbs. Like pot roast, without the other crap. Stay away from too much salt. If open flame grilling, keep the pepper to a minimum, it burns quicker. Other than, I would say wrap it up, and throw it in a smoker, or REAL BBQ. Woodchips work wonders with game. Regardless, just remember keep the heat low. Slow and steady!!!
Forget the Marinade, throw a little Montreal Steak Seasoning and cook medium rare!!!! Elk is too damn good to be drown in Marinade.
Creamy italian dressing is always a reliable marinade. Sweet and sour elk over rice is a winner also. Use a dutch oven to slow cook your elk. I usually cube the meat and then flour/spice it (I'm a big fan of Tony's seasoning). When the meat is good and tender, stir in a jar of apricot jelly and add soy sauce (apply the soy sauce in the amount desired-tasting as you go). Serve the meat over rice.
All sound good so far, Will I never thought of an idea like that. Its the last of my elk backstrap so I need to make it count....and then go get another this fall! MNKK, just west of Mankato.
I'd keep it simple. Rub with crushed garlic and montreal steak seasoning. Grill on an indoor or outdoor rotisseire. (and if you don't have a rotissiere what the he!! is wrong with you?? go buy one!)
I really don't want to get into this one. Just curious what kind of taste you're going for the guests?
As in what taste are you trying to accomplish for the guest? Sweet Tangy Savor the game/meat? Spicey Hot prefer to go all rub? etc
Not a marinade, but an easy cook for anyone with great results... Mushroom and Venison Stroganoff 1lb. egg noodles olive oil 1 medium red onion finely chopped 5-6 cloves of garlic finely sliced 1 1/2 - 2 pounds venison, trimmed and sliced into 3/4" pieces Salt and freshly ground black pepper 1 tablespoon paprika 1 teaspoon cumin 10 ounces of mushrooms, torn/cut into bite-sized pieces Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, remove stalks 1/2 stick of butter Good splash brandy or wine (1/2 cup) 1 zested lemon (no juice needed) 1 cup sour cream Cook the egg noodles according to the package instructions until it's just undercooked and drain in a colander. Put the noodles back in the pot, cover with aluminum foil and set aside. Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside. Season the meat well with salt, pepper, cumin and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 on each side before adding the parsley (you can do this in 2 pans or in batches if your pan is not big enough) and then the cooked onion and garlic. Add the butter and let melt, stir and then add brandy/wine. Let it simmer for a couple of minutes, then stir in the lemon zest and the sour cream, re-season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small. Combine into pot of egg noodles and serve
I cooked up some backstraps last night on the grill. I turned down the temperature and cooked them for a good while. I made 45 degree cuts on the meat, then marinated it with light balsamic vinaigrette for about 1 hour. Then as I cooked them, I poured a little vinaigrette onto the backstraps every 5 minutes or so. The result was just magnificent! I even got my brother in law to eat some and he loved it.
MnPurple, here is something that might work out well. You can ask the others at last yr's gtg about the venison sandwiches I made. * Cut your back strap into 1/2" medallions. Place on a pan w/the flat side up. * Sprinkle worchestshire sauce on the medallions. Then sprinkle w/Mrs. Dash original seasoning, Paul Prudohmme's cajun spice and some season salt. Do both sides. Let sit for a couple of hours. * Grill to med rare over a wood fire. If no wood fire put some wood chips in a foil packet and place on the grill. When the foil packet is smoking then grill the medallions. Be sure to spray some Pam food spray on the medallions, just before you put them on the grill. this prevents them from sticking to the grill. Now I served that on grilled garlic bread w/pepperjack cheese and most importantly Heinz 57 steak sauce. There are 2 kinds of 57 sauce. You can use either one, w/the worchestshire in it or w/o it.
