Elk Burgers

[GoTres]

A nephew of ours went to Colorado with one of his customers in October and got an elk. Never saw pics, but I finally got a roast, a pack of backstrap, and 1 lb of burger.

I'm here to tell you that a pound of ground elk is not nearly enough. It was awesome and I was pretty disappointed that there weren't any leftovers. All I did was pepper & garlic powder both sides and grilled them. Pretty good groceries.

Any suggestions on the roast & backstrap? We usually chicken fry my venison backstrap but that might be a waste of the elk meat.

[hunt4fun1]

Bro,

shave off four 1/2 in thick medallions from the center of the strap.Season with salt, pepper and a pinch of red pepper. Saute them in a tablespoon of butter and 3 tablespoons of olive oil with 1/2 a cup of chopped shallots (onion will do) and 2 cups of sliced mushrooms and 2 cloves of chopped garlic.
Do this over medium heat so you don't burn the garlic. When I do this with a 1/2 inch cut of meat, I'll put the garlic in when the meat is bout half way done so the garlic don't scorch.
Once the meat is done to your liking, remove the meat only and deglaze the pan with 1/2 a cup of any good Medeira wine. Let that cook down to where it is almost a reduction sauce.
Add a cup of heavy cream and let that come up to a slow boil. Just as it reaches a slow simmer, return the meat to the pan to heat through and soak up the juice. This should take bout 3 minutes.
If the cream sauce is not as thick as you like (should have the consistancy of pancake batter) add a tablespoon of flour to thicken. This should be done before you add the meat back to the pan to simmer.


Bro this sounds kinda hard but it ain't.
Good luck......let us know what you decided to do with the meat.

[hunt4fun1]

If you burn the garlic, you could possibly rip a hole in time and space and end up in a parallel universe. ;D