Grilled Elk Loin Recipes
GRILLED ELK LOIN
Steps:
- Combine all the ingredients in a stainless saucepan, then bring to a boil. Lower heat and cook at simmer for 15 minutes. Remove the sachet and puree the mixture in a blender for 45 seconds until very smooth. Strain through a chinoise and reserve for service.
- Preheat grill: Season elk medallions with salt and pepper, brush with vegetable oil and cook on grill for 3 minutes on each side, keeping the meat medium rare. Add 3 tablespoons of vegetable oil in medium saute pan, add apples and saute over high heat until apples begin to color slightly, then add sugar peas, cippolline onions and the chopped thyme. Season lightly then add the veal jus. Cook until reduced completely, then add the orange segments. Toss the mixture and remove from heat. Place an equal amount of the mixture in the center of 4 service plates, then place 2 elk medallions on top. Spoon 1 to 2 ounces of the sun-dried cherry sauce around perimeter and serve.
BACON-WRAPPED GRILLED ELK BACKSTRAP
Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour! I like to sprinkle the skewers with more Worcestershire sauce halfway through cooking.
Provided by john0811
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat.
- Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
- Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 2 g, Cholesterol 144.1 mg, Fat 21.5 g, Fiber 0.1 g, Protein 56.6 g, SaturatedFat 6.5 g, Sodium 982.2 mg, Sugar 0.6 g
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