Topic: Any good wild game recipes?

[Shamb]

I'm cooking up some Elk Tenderloin tonight for dinner, anyone have any good recipes they care to share??

This will be my first time cooking an Elk Tenderloin

 

[abnormaltoy]

I got this idea off of a TV chef. It is for venison.

Take a few (10-12) Juniper berries, smash them like you would peeled garlic, then pick off a few sprigs of rosemary. To this, add some kosher salt (my preference) and cracked pepper. Chop up the whole pile together, then spread it out around a cutting board and roll the loin (rubbed with olive oil) through the pile. Sear the loin in the pan you'll bake it in. Add to the pan several cloves of garlic and one or two quartered shallots. Bake at about 375-400 until your thermometer reads about 155 or so. Remove the loin to rest. In the mean time, take about 1/3-1/2 stick of butter, drop it in the pan...while it melts, mash the shallots and garlic with a fork. Then pour in a nice big ol' glass of red wine (Merlot or Marsala) and whisk to make the sauce. Pour through a strainer directly over the meat (on a platter) or into a boat.

If you can't get Juniper berries...try rubbing a shot or two of gin on the loin well before you rub the olive oil on it.

[Shamb [OP]]

So tonight I made elk tenderloin with a reduced mushroom sauce and I gotta say it was damn good.

Here's the recipe,

I cooked 4 Elk tenderloins,

Season Elk with salt and pepper to taste, I used a 12" deep skillet.

Preheat skillet on high for roughly 3-5 min's, toss in 3 tbs butter. Butter should start to brown fairly quickly, then add the elk. 3-4 minutes on each side to get a nice crust.

After Elk's done set aside and keep warm.

In the same skilled add 1 shallot medium size and 1/2 lb mushrooms, sautee until mushrooms start to go limp then deglaze skillet with 1 cup of dry sherry or sake ( i used sake ) keep the temp on high until almost all the dry sherry ( sake ) has cooked down. Then stir in 1/2 cup heavy cream, drop temp to medium high and continue to stir until it starts to thicken. Add salt and pepper to taste. Serve over elk tenderloin

Extremely easy and VERY good taste! my wife also loved it. As far as the Elk, one easy trick I use to keep it warm is turn the oven on to 250 to 275* and toss 'em in while your making the sauce. Works great so everything comes together nice and hot still.

I should have taken a picture of it but my wife think's i'm weird because I take picture of my food.. LOL!

If you have any questions comments hit me up, i'm always interested in hearing improvements or new ideas!

[punchyyoter85]

flower  season saltand peppier. i eat it all the time on backstrap

[kneedownnate]

I'd have trouble eating a lot of your dishes cause you like the spice much more than myself, but that makes me so damn hungry just reading it  

[Rockcrawlintoy]

duck breasts wrapped in foil maybe 4-5 of them with this stuff esp if you marinade it in it as well.
bake in the oven til done at like 350
http://www.soyvay.com/index.php?main_page=page&id=23&chapter=0#veri

[Shamb [OP]]

flower  season saltand peppier. i eat it all the time on backstrap

yea this is exactly how I cook backstraps as well. backstrap's are already so tender and have just the best flavor.... this is how my pop's taught me and it is by far the best.. brings back so many child hood memories for me personally.

Probably my all time fav meal is backstraps w/ camp potato's and a cold beer.

My buddies a big duck fanatic but has yet to give me any, i hear its good... have never tried it!  he told me it's an aquired taste... almost like liver.

[abnormaltoy]

 he told me it's an aquired taste... almost like liver.

Duck is an acquired taste!?!?! Like liver!?!?!

Only if you think grass fed rib-eye is an acquired taste...I just think your buddy doesn't want to share.

Like liver, my ass  

[Rockcrawlintoy]

.

My buddies a big duck fanatic but has yet to give me any, i hear its good... have never tried it!  he told me it's an aquired taste... almost like liver.

i was never a big duck fan til i tried it this way. its so good

[Shamb [OP]]

Duck is an acquired taste!?!?! Like liver!?!?!

Only if you think grass fed rib-eye is an acquired taste...I just think your buddy doesn't want to share.

Like liver, my ass 

  that's funny, seriously?  what does it taste like, in comparison to?

he probably is saying that because he doesn't want to share, hahaha

[abnormaltoy]

Duck is all dark meat...so it's juicier than chicken. It sometimes has a wee bit of a gamey taste...not like javelina or anything, just a little taste.

Duck has much more fat than chicken...you can render it out and use that for sauteing.

I've never had a swan...but, duck is better (imho) than goose, quail or pheasant. Plus the eggs are kick ass, much richer.

[punchyyoter85]

yea this is exactly how I cook backstraps as well. backstrap's are already so tender and have just the best flavor.... this is how my pop's taught me and it is by far the best.. brings back so many child hood memories for me personally.

Probably my all time fav meal is backstraps w/ camp potato's and a cold beer.

My buddies a big duck fanatic but has yet to give me any, i hear its good... have never tried it!  he told me it's an aquired taste... almost like liver.

yeah thats how my dad dose it and i just picked it up from him.