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Elk meat help, Recipes...
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<blockquote data-quote="SupressYourself" data-source="post: 351020" data-attributes="member: 340"><p>I only keep the backstraps and tenderloins out. The rest gets ground or turned into jerky.</p><p>Soak in water + lemon juice (or something acidic) a few days in the fridge to pull the blood / strong flavor out.</p><p>I went to doing Sous Vide for any kind of "chop" or "steak", then sear on a really hot grill or cast-iron pan. Sous Vide keeps it really tender and juicy.</p></blockquote><p></p>
[QUOTE="SupressYourself, post: 351020, member: 340"] I only keep the backstraps and tenderloins out. The rest gets ground or turned into jerky. Soak in water + lemon juice (or something acidic) a few days in the fridge to pull the blood / strong flavor out. I went to doing Sous Vide for any kind of "chop" or "steak", then sear on a really hot grill or cast-iron pan. Sous Vide keeps it really tender and juicy. [/QUOTE]
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