Home
New Items
Our Meats
Our Cheeses
Gourmet Foods
Product Information
Recipes
Elk Tenderloin
Sangria
Christmas Sangria
Mac n Cheese
Services
Special events
Video
Links
   
 

Elk Tenderloin 12-13 OUNCE ROAST;
SERVES 2 
PAN & OVEN ROAST
Preheat oven to 350°F.
Pat tenderloins dry with paper towel. Season meat with pepper. Heat 2 tablespoons olive oil in ovenproof skillet. When almost smoking, sear tenderloins on all sides. Drain off extra oil and put pan with elk in preheated oven.
Roast until internal temperature reaches 130-140 degrees.
Season with sea salt and let rest 5-10 minutes, depending on size. 
Slice to serve.  

GRILL
1. Preheat grill to medium-high.
2. Brush tenderloin with olive oil and season with salt and pepper.
3. Grill, turning once for 10-12 minutes, continue cooking till desired temperature is reached.
4. Let sit for 5- 10 minutes before slicing.    

Elk is not difficult to prepare if you follow some basic rules.

Do not overcook. The longer you cook Elk, the more likely it is to become dry.
This is the cardinal rule. Elk should be cooked to no more than 130-140 degrees Fahrenheit of internal temperature. At 150 degrees the meat starts to dry out because of its lack of fat.
The use of a meat thermometer is the best way to determine when the meat has reached the desired degree of doneness. Let the meat rest in the juices, covered for 10-15 minutes before serving.
Frying/Browning should be done very quickly - do not overcook! Again, let it rest, covered, before serving. Use tongs when turning or picking up elk meat. A fork will pierce the meat and cause some of the flavorful juices to escape during cooking.
Farm-raised Elk is tender and does not have any "wild" taste.