5 Star Elk Tenderloin Recipes

Peppercorn Crusted Elk Tenderloin • Primal Pioneer

WebJul 7, 2020 · Instructions. Preheat smoker to 225 degrees F. Let the elk tenderloin come to room temperature. In a small bowl, combine the …

Rating: 4.6/5(12)
1. Preheat smoker to 225 degrees F.
2. Let the elk tenderloin come to room temperature.
3. In a small bowl, combine the softened butter, minced garlic, salt, and parsley and stir to combine.
4. Place the elk tenderloin on a baking sheet and, using your hands, coat the entire tenderloin in the compound butter mixture.

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Elk Wellington with Madeira Sauce Country at Heart …

WebFeb 15, 2021 · Step #2 – Prepare the Madeira Sauce. Prepare the spice sachet. Place bay leaf, dried parsley, dried thyme, allspice berries, and …

1. To begin, gather ingredients for each step as you go, so that you have everything close at hand on the counter or table.
2. Pronounced duhk·uhlz. Trim and chop the mushrooms into pieces. Process in a food processor until finely chopped, about 10-12 pulses. Place the minced mushrooms in a cheesecloth and twist to extract as much juice from them as possible. Reserve the mushroom juice for later to make the sauce. (This made 1 cup of mushroom juice.)Using a Chef's knife and cutting board, finely mince the shallots. Mince the garlic.
3. Prepare the spice sachet. Place bay leaf, dried parsley, thyme sprigs, whole allspice berries, and peppercorns on a square of cheesecloth. Tie with cooking twine to create a sachet. Using a Chef's knife and cutting board, slice the onion, carrots, and celery.
4. Trim the elk tenderloin, making sure there is no silver skin present. Tie the meat together with baker's twine in 2" intervals to ensure it's shape. Pat the meat dry with a paper towel, and then season with kosher salt and freshly ground black pepper.

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Elk Tenderloin with Ancho Sauce Recipe Hank Shaw

WebMar 20, 2017 · Cook the tenderloin. Heat the oil in a pan that will fit the tenderloin over medium-high heat. Pat the elk dry with paper towels …

1. Make the ancho sauce. Heat the lard in a small pan over medium heat. Add the onion and cook slowly until it caramelizes, about 40 minutes. You may need to cover the pan and/or add a tablespoon of water here and there to keep the onions from burning. Take your time with this step, as it's important to the flavor.
2. Meanwhile, remove stem and seeds from the anchos and pour boiling water over them. When the onions are ready, tear the anchos into pieces and add to the pan with the garlic and salt. Cook 5 minutes, then pour everything into a blender and puree until smooth. (this step can be done several days ahead.)
3. Take the tenderloin out of the fridge, salt it well and let it come to room temperature while you make the sauce, about 30 minutes or so.
4. Cook the tenderloin. Heat the oil in a pan that will fit the tenderloin over medium-high heat. Pat the elk dry with paper towels and sear on all sides. Use the finger test for doneness to determine when it's done.

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