Elk Loin Chops

14 years ago

My husband came home with a gift from a customer...some Elk Loin Chops and a bag of Elk Pepperoni Sticks.

The Pepperoni is pretty self explanatory...thaw and eat.

As for the chops, I would guess that Elk is fairly lean, so I'm thinking of maybe wrapping them in bacon and putting them on a hot grill to MR or so? Maybe a bit of crumbled and melted blue cheese?

I've never had Elk, and don't want to ruin them.

Sort by:Oldest

Comments (11)

lindac
14 years ago
I've not had elk either but I'll bet it's pretty gamey and likely tough.
I think I would soak them in a marinade for a while...or perhaps a highly flavored brine.
Linda C
hawk307
14 years ago
Rachel:
I don't know what a gamey taste is ?

I have cooked everything from Bear, Mountain Lion,
Venison, Geese, Pheasents, Ducks , etc. etc.

A friend gave me a tip on Venison.
He cooks Venison for big dinner occasions.

He told me to boil the Venison a few minutes and change the water, 2 t 3 times, before cooking it.
It gets rid of the the fat that leaves a taste or risidue in your mouth.

I thought he was nuts, until I tried it.
Works for me !!!
Lou
Related Discussions
I have a boneless pork loin.
Q
Comments (16)
I really like this recipe. I have never been a huge fan of fennel but it really makes it in this dish. I cooked my meat a little bit longer then what she called for and it was still very tender and moist. Excellent vegetables too! Roast Loin of Pork with Fennel Copyright 2001, Barefoot Contessa Parties!, All rights reserved This recipe is available for a limited time only. Why? Recipe Summary Prep Time: 20 minutes Cook Time: 40 minutes Inactive Prep Time: 45 minutes Yield: 6 servings 2 cloves garlic, minced Salt and freshly ground black pepper, plus 1 tablespoon kosher salt 1 tablespoon fresh thyme leaves 1/4 cup Dijon mustard 1 (3-pound) boneless pork loin, trimmed and tied 3 small fennel bulbs, tops removed 8 carrots, peeled, and thickly sliced diagonally 10 small potatoes (red or white-skinned), cut in quarters 2 yellow onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter, melted Preheat the oven to 425 degrees F. With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes. Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
...See More
Do you have a favorite pork loin roast recipe?
Q
Comments (7)
Like Linda, I like to rub them with some stuff and do them on the grill. YUM! These two recipe are great too and a big hit with my group. Sharon's calls for a rack but I've used the loin many times. Herb Crusted Rack of Pork (Sharon) 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 145 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 145 and then let the temp rise as it sits. APPLE CIDER BRINED PORK ROAST (Annie) 3 cups apple cider 3 cups water 1 bay leaf Â¼ cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 Â½ tsp chopped fresh rosemary 1 Â½ tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to Â¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat David
...See More
Bought Big Honking Pork Loin - now what?
Q
Comments (27)
teresa_nc7, I posted this recipe in New Recipes - August 2012 thread. If you want to read the original recipes, the links are on that thread. Yes, it is a bit tedious to toast and grind rice, but it can be done way in advance, as can juicing the limes. After reading about fish sauce on the Cook's Thesaurus, I substituted low sodium soy sauce with a squirt of anchovy paste in it. It was not difficult to make. I was pleasantly surprised at how easy it was to grind pork in my food processor. Thai Pork Lettuce Wraps from Cooks Illustrated. Yield: 6 appetizers or 4 main courses INGREDIENTS 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks 2 1/2 Tbsp. fish sauce 1 Tbsp. white rice 1/4 cup low-sodium chicken broth 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup) 3 Tbsp. juice from 2 limes 2 tsp. sugar 1/4 tsp. red pepper flakes 3 tablespoons chopped mint leaves 3 Tbsp. chopped cilantro leaves 1 head Bibb lettuce , washed and dried, leaves separated and left whole DIRECTIONS 1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. 2. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes. 3. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder). 4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1 1/2 minutes longer. Transfer pork to large bowl; let cool 10 minutes. 5. Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves. I added a a peanut sauce from Chow Mix together (I used my immersion blender): 3/4 cup natural-style creamy peanut butter (used crunchy as directed by my Vietnamese friend) 1/3 cup water 3 tablespoons hoisin sauce 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes) 4 1/2 teaspoons soy sauce 1 tablespoon granulated sugar (omitted) 2 1/4 teaspoons chile-garlic paste 1 medium garlic clove, mashed to a paste 1/2 teaspoon toasted sesame oil Here is a link that might be useful: New Recipes Review - August 2012
...See More
Cutting up a boneless pork loin roast
Q
Comments (12)
Thought of you today -- while I was cutting up two half pork loins, I did one roast, one small roast butterflied to stuff, a few chops and some cut up. I was reminded that DH will take the smaller pieces at the end and tie them together (like a beef filet might be) if he want to make another "chop" rather than cubes for another use. Good luck with getting the house sold. I know that will make life and finances easier once you do. We had a period with two homes -- not my favorite.
...See More
compumom
14 years ago
Elk tenderloin is wonderful, not gamey at all. I won't eat most game, but DH loves elk. Not that I prepare it, I leave that up to a restaurant! I'm thinking that your chops could be like a veal chop? But I probably would marinate in a red wine garlic concoction.
rachelellen
Original Author
14 years ago
I have eaten other kinds of game before, and have always enjoyed it. Except for the pheasant a friend of my mother's gave us once that was loaded with shot...after biting into a couple, I couldn't attend to the flavor as all my attention was focused on chewing quite gingerly and thoroughly.

The game meat I have had seemed "richer" in flavor than domestically raised meats, so perhaps that's what is meant by "gamey?" If that is it, I guess I like "gamey" meats.

I don't think I want to marinate it in anything with a strong flavor because I want to know what elk tastes like of itself. I have never "brined" meat...would soaking it in a basic brine tenderize it without changing flavor? My understanding of salting food is that it draws liquid out, I don't get how that would tenderize meat?
hawk307
14 years ago
Ellen:
When hunting Whitetail, we would take the Filet out and cook it that night.

Just slice and Pan Fry it with some Garlic and butter.
MMMMuuuunmmmm Goooood !!!!!
Lou
lindac
14 years ago
This article tells all about brining....it ADDS moisture doesn't remove....but you need to have "pure meat" not stuff with "solution added". And with the moisture that goes into the meat....you can add aromatics that will also flavor the meat.
And Elk sure seems pure to me!

Here is a link that might be useful: brining
hawk307
14 years ago
Rachel:
The tip; for Venison , I put in the first Thread was for Roasts.
- - - - - - -
Maybe a Gamey taste some refer to , is the marinate they use . ???
Lou
bunnyman
14 years ago
Don't do anything strange to the meat!

Elk is a most wonderful venison. A bit leaner then beef but chops should be just fine without added fat. If they were mine I'd probably just pan fry them in bacon grease. The elk I've had has been a sweet and tender meat that needs no special recipe to make it wonderful.

Gamey taste in vension tends to come from poor butchering. Any hair that comes in contact with the meat will leave hair oil that tastes terrible. No soaking, boiling, or other voodoo practices can make up for less then skillful butchering. That some was made into pepperoni makes me think it was probably butchered by a professional and should be in good condition.

I've had cravings for venison and blue cheese so a blue cheese and bacon sauce on the side sounds very good.

Given a choice between elk and beef I'd probably go for the elk! It is milder/sweeter tasting and more tender then whitetail venison. Whitetail I've fallen in love with cooked in a very hot pan with cajun spice and left very rare... yummy.

Needs a big gob of buttery mashed potatoes and a fresh green veggie on the side. Some bread so nobody sees you licking the plate clean. I know my grandma would do fried potatoes, green beans, pickled beets, cole slaw, and b&b... with a jar of horseradish for the potatoes.

: )
lyra
hawk307
14 years ago
lyra:
The tip I put in about boiling Venison is not a Voodoo
practice.
I've had a meal at the fellows house.It was great and
have tried boiling roasts myself.
Venison doesn't have much fat but I have had the fat residue or taste, left in my mouth, at times.
It is different than beef or Pork.

The only Elk I had, was at my brothers in Missouri.
He didn't do anything special.
Lou
lyndaluu2
14 years ago
Elk is not gamey at all!!! Venison is deer.....Elk is not; same family.
It's more like beef and the leanest meat you can eat...
Cook it with a little olive oil, garlic on the BBQ. It's wonderful!!!!!

Linda
rachelellen
Original Author
14 years ago
lindac, thanks for that link. I've been curious about brine curing meat.

As for my chops, I think I will go very basic as Lyra suggested, (I'm happy to know there are actually other people who save bacon grease for cooking!!) so that I will have a "pure elk" flavor by which to judge if I like elk or not. I feel sure I will, and am sure also (knowing the client who sent it to me) that it had been butchered by someone who knew his stuff.

Probably won't get to it this weekend, but once we eat those chops, I will post our review!! :D

Elk Loin Chops

Comments (11)

lindac

hawk307

Related Discussions

compumom

rachelellen
Original Author

hawk307

lindac

hawk307

bunnyman

hawk307

lyndaluu2

rachelellen
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Elk Loin Chops

Comments (11)

Related Discussions

rachelellenOriginal Author

rachelellenOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

rachelellen
Original Author

rachelellen
Original Author