Moe, it depends on what elk you have. Cows are easy to make tasty, a calf is easier yet. Got a bull? especially a after rut bull? Grind it, season it, make some sausage, jerky.
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I shot an after rut bull. I saved the loins but was going to have them save me some more roasts from the quarters. Is this a bad idea then?
I shot an after rut bull. I saved the loins but was going to have them save me some more roasts from the quarters. Is this a bad idea then?
Moe, it depends on what elk you have. Cows are easy to make tasty, a calf is easier yet. Got a bull? especially a after rut bull? Grind it, season it, make some sausage, jerky.
Sorry jmac elk does not taste like beef, elk tastes like elk.
Anyway, cut up some steaks, loin, round, into 3/4 inch steaks. Throw them in a hot skillet. Brown both sides a bit. Then cover with water, yup! Let it simmer a hour or so until it evaporates into a nice looking gravy.
Spread the gravy over some nice mashed taters. NOT kidding, makes it better then beef.
Put whatever seasoning in you want, it's very good with salt and pepper.
In fact, no elk for me this year, I got Muley cooking this way now. Smells so good. I'm off for my supper.:cheers:
Moe, it's worth a try, save some roasts. If it turns out to be tough or a bit strong You can always thaw the roasts, make burger, sausage, taco meat, etc.
Usually those after rut bulls will be drawn down, thin, little or no fat, stringy tough meat. For sure some worse then others.
I've had rounds made into cube steak, that seems to work good.
Chicken fried steak. :thumbsup: