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My neighbor "blessed" me with some Elk tenderloins. He suggested that I soak them in ice water to remove some of the wild game taste, then pr

Not really a red meat eater, but he was so proud, I feel compelled to try.

asked by Chef Lisa about 2 years ago
15 answers 1433 views
73791cdc 28f1 4bb8 b323 7f1613c2afe8  stringio
added about 2 years ago

Never heard about soaking in ice water. However, some soak game meat in milk for a while to remove, or reduce, the game-y taste. Otherwise, I suggest a marinade. Elk can be pretty tough (it's very lean) so for best result you might want to marinate for several days.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 2 years ago

If you're not a red meat eater. That's going to be pretty challenging.
While it might be sacralige to a game hunter to make a chili out of a tenderloin.
it might be the beast option for one of the item.
I really like game chili...game tenderloins are a bit gamey.
Game sausage is great too if you make sausage.

Now..if you want to go full tenderloin..hang on and I'll make second post.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ktr
added about 2 years ago

I have to say that I never ate meat when I first met my husband (lots of poorly cooked meat in my childhood) and a fresh venison tenderloin changed my mind in a hurry!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ktr
added about 2 years ago

I don't soak mine but I don't think soaking it in milk would hurt at all.
Our favorite way to eat it is to rub the meat with a little olive oil, then salt and pepper both sides, spread Dijon mustard on the top followed by a sprig or two of rosemary (or dried rosemary if that is what you have around). Then bake it in the oven on 350 and either use a meat thermometer to make sure you don't overcook it or check on the meat every 5 minutes. Just remember, you want the meat closer to rare than to medium done because if you overcook it, it will be tough. The key to most wild game is to not overcook it, and because they are very lean they overcook very quickly.
Oh, and I almost forgot the best part. Mix together sour cream or plain greek yogurt and horseradish (use whatever ratio tastes best to you, I probably do about 1/4 cup yogurt to a heaping tsp of horseradish) and use this as a dip for the meat.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 2 years ago

That's good advice and good flavor.
Horseraddish sauce LOVES game stuff. So does mustard a mustard rub.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ktr
added about 2 years ago

That is my bastardization of a recipe I found in a Saveur years ago. The original was much more involved so I've simplified it over the years.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 2 years ago

Do the soaking in icewater for a bit. Then dry them and marinade in a basic type marinade. Vinegar/oil/garlic/herbs/mustard powder/onion powder.

Then truss them up with twine if they're rather loose.
Give them a rub of green peppercorns mashed up with mustard and white wine. Rub that on. (don't forget adding salt and pepper before you do the bondage thing with the twine).

Give it a blast of high heat 400-500 to bake it all on..and then reduce to 325 to get internal temp right.

Okay now you should have a 'log' of nicely crusted and well cooked to med-rare Elk part.

Slice it in disks and plate and use a Chimichurri sauce.

Chimichurri Sauce:
Parsley, lemon juice and/or lime juice, garlic, olive oil, Mint (if you have it). and red chili peppers or red pepper flakes to taste.

I'd serve it with a rice..a seasoned squash...and a latin fruit salad of melon cubes, orange slices, red onions, cucumbers, green chili, dressed with lime/oil/cumin/ and cilantro chopped.

Oh...BTW...Up the dosage of the Mint in the Chimichurri for game meat.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ktr
added about 2 years ago

I love that I can learn things from other people's questions! I am going to have to give the baking it on high heat first a try.
Thanks!

5e9c0b8f c9a0 4744 abd2 1def5bbeaeca  1380644 562697560462865 988341931 n
added about 2 years ago

Thank you. Think I'll try the Chimichurri!

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added about 2 years ago

Love Sam's method! I made milanesa last time someone gave me elk - I didn't soak it, but some time in milk or buttermilk will mellow it out if you think it's going to be gamey - mine actually was not. If you think this might be a regular thing you might check out Afield by Jesse Griffiths - game galore!!!

https://food52.com/recipes...

5e9c0b8f c9a0 4744 abd2 1def5bbeaeca  1380644 562697560462865 988341931 n
added about 2 years ago

Thanks to all. Abbie, I saw your recipe earlier and it looks great! You used backstrap. I thought the tenderloin might be too tough. What do you think? I was under the impression that these should be served on the rare side with a flash sear. Just can take that wild game taste.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added about 2 years ago

The tenderloin shouldn't be tough (I don't guess you know how old that elk was? :-) I did a venison tender last year (similar) much how Sam described - a marinade of olive oil, strong herbs and spices(rosemary, juniper, garlic, olive oil, salt and pepper - blended to a paste) and did the fast/hot grill, served it just below medium with a lemon / horseradish / sour cream. Delicious. Season opens here soon so I am hoping the nephews bring me some deer and some hog - if I come up with any tasty new recipes I will post them!

5e9c0b8f c9a0 4744 abd2 1def5bbeaeca  1380644 562697560462865 988341931 n
added about 2 years ago

I do not know the age of the elk. I do know it was alive 48 hours before I got the tenderloins.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 2 years ago

I see aargersi mentioned juniper. In a pinch I've used a splash of gin in a marinade. Well, actually tossed a martini on a grill when there was a flair up but the results turned out good.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added about 2 years ago

Elk is a blessing, and if there is wild game taste it means the elk was not taken care of after the kill. It should be dressed (bled) immediately and butchered for hauling. Elk is also very, very tender if taken care of correctly.