GrillinFool
Full Fledged Farker
I posted a couple of these in their own threads, but thought I would start a new thread on this. I live in the Midwest and get a lot of requests for game recipes as it seems a ton of recipes rely on Italian dressing and the hunters are getting sick of that.
The first thing to remember with game is it is incredibly lean. The margin for error is very, very small. Overcooking can happen in a blink of an eye. Which is why my buddy told me I was nuts for reverse searing a chunk of bison tenderloin. First I marinated it in coffee stout, garlic and black pepper over night. Then I smoked it for about 40 minutes at well under 200:
Then I seared it over the heat:
And then I let it rest and sliced:
Here's an Elk strip loin (NY Strip) that I did a bourbon marinade on.
Here it is raw:
That sucker is LEAN!!
Did a simple sear on each side and baked for just a couple minutes with a little butter on top:
Here's the final product:
The other half of that bison tenderloin from above, I cooked more traditionally, but I marinated it in a paste of roasted garlic, worcestershire and crushed black peppercorns. This is a garlic lovers we dream.
Roasted garlic:
Crushed peppercorns added:
I added the Worcestershire Sauce and put in a ziplock over night. The next day it looked like this:
I scraped that stuff off and did a traditional sear, bake, rest and serve:
Sliced:
Plated with some grilled asparagus:
What have you got from the game family?
The first thing to remember with game is it is incredibly lean. The margin for error is very, very small. Overcooking can happen in a blink of an eye. Which is why my buddy told me I was nuts for reverse searing a chunk of bison tenderloin. First I marinated it in coffee stout, garlic and black pepper over night. Then I smoked it for about 40 minutes at well under 200:
Then I seared it over the heat:
And then I let it rest and sliced:
Here's an Elk strip loin (NY Strip) that I did a bourbon marinade on.
Here it is raw:
That sucker is LEAN!!
Did a simple sear on each side and baked for just a couple minutes with a little butter on top:
Here's the final product:
The other half of that bison tenderloin from above, I cooked more traditionally, but I marinated it in a paste of roasted garlic, worcestershire and crushed black peppercorns. This is a garlic lovers we dream.
Roasted garlic:
Crushed peppercorns added:
I added the Worcestershire Sauce and put in a ziplock over night. The next day it looked like this:
I scraped that stuff off and did a traditional sear, bake, rest and serve:
Sliced:
Plated with some grilled asparagus:
What have you got from the game family?
