Modern Wild Man ~Elk Steak on the Grill~

Modern Wild Man

Rib Eye Elk Steaks on the Grill  

The bounty of the hunt is an amazing way to celebrate our time outdoors and to honor the game we pursue.  As hunters and outdoorsmen we become conversationalists, biologists and protectors of the wildlife we pursue.  At Modern Wild Man we strive to use every part of the animal that we can, and to nourish our family's body and soul.

Check out a Modern Wild Man elk hunting story here!

Steaks on the grill are pretty darn hard to beat.  These elk steaks were cut from the rib eye, or back strap, as it is often referred to.  This recipe could easily be adapted to venison, bear or even antelope. 

Modern Wild Man Elk Steaks

Ingredients-

4 or 5 rib eye elk steaks 8 to 12 ounces each

1 T olive oil

1/2 C Worcestershire sauce 

1 t liquid smoke

1/4 C balsamic vinegar

1 t seasoned salt

1 gallon zip top bag

Steaks should be cleanly cut and trimmed of any excess fat and connective tissue.  Start with steaks that are completely thawed.  Add the steaks to the zip top bag and all the marinate ingredients.  Give everything a nice shake, mix, rub.  Stow the bag with the steaks in a bowl to catch any leaks in the bottom of the fridge for at least four hours, overnight is better.

When you are ready for grilling magic, set the bowl with the steaks in a bag out to bring to room temperature.  Heat your grill to 400 - 500 degrees and lay those beautiful slabs of goodness on the grill with a sizzle.  Lay them on the grill and don't touch them, flip them, push or poke them.  Let em grill that side down for a good 3 to 5 minutes depending on how well done you like them.  

I prefer my steak rare to medium rare.  Three minutes on one side and a flip for three minutes is about right for me.  Depending on how thick you cut your steaks and how hot your grill is and stays will determine your cooking time.  My advice, pull them about a minute or two before you think they are done.

Put the steaks on a plate or cookie sheet that has been warmed in the oven at 200 degrees or so and cover the whole thing with foil.  Let those delicious medallions rest, all those incredible juices will redistribute in the meat and not run all over your plate.  Set the table, dish up the sides, say grace, have a toast, but let those steaks rest for a minute or two at least.

Here is the key to serving wild game that is grilled well.  If you can, try and set the table with warm plates right from the dishwasher.  You know when you first open a finished dishwasher cycle and steam rolls out like a volcano.  Grab a clean hot pad or tea towel and set your dinner table with hot plates and slide gorgeously grilled steaks that had resting time onto them.

Serve up a side like steamed or grilled veggies, a sweat potato and maybe some course grated horse radish on the side and you have a meal fit for a king.  

The next time you are processing the gift of a filled big game tag, save those steaks.  Use this recipe to grill up a family favorite!  You can thank the Modern Wild Man later ~

~ Eat Wild ~   

Check out Modern Wild Man's other blog posts here:

https://modernwildman.blogspot.com/

Like Modern Wild Man elk recipes - check out Sunday Stew.

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Modern Wild Man ~ Elk Tacos ~

Modern Wild Man

Crockpot Elk Tacos, enjoying last fall's bounty.

The fall and winter hunting seasons are over for the year, and outdoorsmen are looking forward to springtime adventure.  Turkey hunts, crappie fishing and spring morels are the quest for outdoorsmen this time of year.  Reaching into the freezer to last season's bounty to create tasty meals this spring and summer is a great way to help relive the hunt.

This recipe for elk roast tacos is a personal favorite with a little bit of spice and brightness of fresh herbs and lime.

If you're into Elk hunting, be sure to read the Modern Wild Man post ~ Call of Wapiti~ here!

Modern Wild Man Crockpot Elk Tacos

Ingredients-

1 Elk roast 3 to 4 pounds.

1 T olive oil

1 large white or yellow onion diced

4 cloves crushed fresh garlic

2 cups washed dried pinto beans soaked overnight

1 T ground cumin

2 t cayenne pepper

2 t salt

1 - 10 oz can diced tomatoes with green chilies with liquid

32 ounces of beef broth

2 bay leaves

1 bunch fresh cilantro

1 fresh lime quartered

1/2 C shredded cheese

tortillas of choice

salt and pepper to taste




Start your tacos by searing the elk roast on very high heat in a heavy iron skillet.  Add 1 Tablespoon olive oil to the skillet and put the skillet on high heat.  Salt and pepper the elk roast and then sear the roast on all sides.

Add the seared roast into a large crockpot.  Pour the 2 cups of soaked pinto beans drained, onion, and garlic over and around the roast.  Add the canned tomato with liquid, bay leaves, cumin, salt and cayenne to the crockpot and stir around the roast.  Pour over the beef broth and give it one last stir.  Turn the heat to low for eight hours, or high for five hours.

Once the roast is done cooking in the crockpot remove it from the beans and tomatoes and slice or shred the roast for tacos.  Using a slotted spoon, spoon out the beans and tomatoes for a great seasoned bean side to go with your tacos.

Serve the slow cooked elk meat on tortillas with a fresh squeeze of lime, a few sprigs of cilantro and some shredded cheese.  An elk roast taco with fresh cilantro and citrusy lime juice alongside slow cooked seasoned beans, and maybe some spanish rice makes for a great change of pace for the wild game dinner table.  


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