Cooking Elk to tender perfection
Low temperature roasting for most tender cuts
TENDERLOIN- TOP SIRLOIN
- BUTT
- PRIME RIB
- SHORT LOIN
- STRIP LOIN
- RIB-EYE
-Rub desired seasonings onto elk surface.
-Place roast fat side up on rack so roast doesn’t sit in juice while cooking.
-Use open roasting pan, no lid. Brown roast at high oven temperature for brief period.
-Do not add liquid.
Roast at 120o C (250° F) – 135o C (275° F).
-Use a meat thermometer to assess degree of doneness.
Do not cook beyond medium 70° C (160°F)
-Remove from oven when thermometer reads 3-10 degrees below desired doneness.
-Let stands for 20-30 minutes before carving.
Broiling, pan broil, grill, griddle frying, pan frying, char broil, Barbecue, stir fry for most tender cuts
TENDERLOIN STEAK- STRIP LOIN STEAK
- T BONE STEAK
- RIB STEAK
- TOP SIRLOIN STEAK
- GROUND MEAT
- BROCHETTE
- MEDALLIONS
- GROUND PATTIES
-Season as desired but do not salt.
-Preheat heat source.-Cook to desired doneness, very rare 55° C (130°F) to medium 70° C (160°F).
-Salt steak after cooking.
-Thinner steaks can be pan-broiled 2-3 minutes per side.
-Cook ground elk to medium well 73° C (165°F) or until brown in centre and juices run clear.
Low temperature roasting for most medium tender cuts
- SIRLOIN TIP (KNUCKLE)
- BACK RIB
- INSIDE ROUND (TOP)
- OUTSIDE ROUND (BOTTOM) FLAT
- EYE OF ROUND
- BAVETTE
-Brown roast at 260° C (500°F) for 30 minutes to sear for colour and flavour.
-Reduce heat to 140° C (275°F) add 250-50° ml (1-2 cups) liquid to pan.
-Cover pan or cover roast with foil.-Cook to medium rare 63° C (145°F) or no more than medium 70° C (160°F).
-Slice roast at right angles to the grain, or with thin roasts, cut diagonally across the grain.
Broiling, Barbecue, pan frying, stir frying for medium tender cuts
- SIRLOIN TIP STEAK
- SKIRT STEAK
- HANGAR STEAK
- OSSO BUCCO
-For cooking steaks marinate for 6 to 8 hours or needle to tenderize. Alternative: thinly slice partially frozen steaks across the grain and marinate 6 to 8 hours for use in stir fry /satay.
-Preheat heat source.-Cook to doneness of rare 60° C (140oF) to medium 70° C (160°F).
Braising, stewing, pot roasting for less tender cuts
BRAISING STEAK- STEW CUBES
- BRISKET
- SHORT RIBS
- CHUCK ROLL
- SHOULDER CLOD
- FLANK STEAK
-Season cubes/roasts as desired and brown/sear for colour and flavour.
-Add liquid to cover and cook at 120° C (250°F) to 160o C (325°F) until fork goes into meat easily. Add more liquid if necessary during the cooking period.