Elk

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Elk

Postby bushwacking » Wed Jan 03, 2007 4:35 pm

any good elk backstrap recipes
quack quack boom




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Postby duckjumper » Wed Jan 03, 2007 6:33 pm

Use any recipe you can find for filet mignon or venison - almost every venison recipe you'll see will be for backstraps. Elk is not much different. I have literally hundreds of such recipes. What kind of food do you like? Italian? Spanish? Asian? German? I got lots of ideas. Just one thing: ALWAYS SERVE REARE-TO-MEDIUM. If you're using a thermometer, 120-135 degrees.
I love all of God's creatures, properly prepared.
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