Elk Loin Chops

17 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
17 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
17 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
Loin Chop Recipe for 25
Q
Comments (7)
Wow, that's a lot of people for dinner! I think I would either make unstuffed pork chops, just put the stuffing in a big pan, chops on top, cover with foil and bake them, or mix a big pan of sauerkraut with apples, plop the chops on top of that and bake, covered, while you're in church. Or, Elery makes this recipe from Cook's Country. It's meant for the grill but I think it would translate nicely to the oven and pork chops. St. Louis BBQ Pork Steaks Cook's Country magazine Ã¢ÂÂ¦1ÃÂ½ cups catsup Ã¢ÂÂ¦2 cups beer Ã¢ÂÂ¦ÃÂ¼ cup A.1. Sauce Ã¢ÂÂ¦ÃÂ¼ cup packed dark brown sugar Ã¢ÂÂ¦2 Tbsp cider vinegar Ã¢ÂÂ¦2 Tbsp Worcestershire sauce Ã¢ÂÂ¦1 tsp garlic powder Ã¢ÂÂ¦1 tsp hot sauce Ã¢ÂÂ¦1 tsp liquid smoke Ã¢ÂÂ¦1 (5- to 6-pound) boneless pork shoulder roast, cut into steaks (three or four 1-inch-thick steaks) Ã¢ÂÂ¦Pepper 1.Whisk catsup, beer, A.1., sugar, vinegar, Worcestershire sauce, garlic powder, hot sauce and liquid smoke in large bowl. Transfer to large disposable aluminum pan. 2.Heat grill. Heat all burners on high, covered, for 15 minutes. (For charcoal grill, light about 100 coals. When covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, covered, with lid vent open halfway, for 5 minutes.) Scrape and oil cooking grate. 3.Season pork steaks with pepper and grill until well-browned, 5 to 7 minutes per side. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. Turn all burners to low and cook, covered, until steaks are tender and sauce is slightly thickened, about 90 minutes. 4.Using potholders, remove pan from grill and turn all burners to high. (For charcoal grill, light about 50 coals. When covered with fine gray ash, remove grill grate and scatter evenly over spent coals.) 5.Remove steaks from pan and grill until lightly charred around edges, 2 to 4 minutes per side. Skim fat from sauce and serve with steaks. Serves 6 to 8 Annie
...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
Your Favorite Pork Loin Recipes
Q
Comments (14)
This is a favourite of mine. I use a bone in loin but boneless works fine. Just leave out the garlic and cut the rest of the ingredients in 1/2. A perfect Sunday roast! Pork With Herb Crust 2 racks of pork (3- to 4-pound) 3 TBSP Olive oil 1 1/2 teaspoon salt 7 garlic cloves -- minced 1/3 cup fresh basil -- Chopped 1/3 cup fresh thyme -- Chopped 1/3 cup fresh parsley -- Chopped 2 tablespoon pepper -- Coarsely Ground 1 1/4 cup butter (or margarine) -- cut up 1/3 cup all-purpose flour 2 cans chicken broth 1 tablespoon tomato paste 2 tablespoon fresh sage -- Chopped 1/4 teaspoon pepper . Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. . Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 Transfer pork to a serving tray. Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 servings.
...See More
LOOKING for: stuffed pork loin roast
Q
Comments (9)
Minnniemom, I haven't tried this one but it sounds good to me. STUFFED PORK TENDERLOIN Pork Loin Preparation: 1 3-5 lb pork loin, trimmed Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible. If desired, use a meat pounder to make the resulting pork roll into a thinner slab. When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style. Stuffing: 2 1/2 cups bread crumbs 1/2 cup chopped fresh parsley 1/4 cup grated Parmesan cheese 3 tablespoons olive oil 1 tablespoon butter 4-5 cloves fresh garlic, minced 1 onion, chopped finely 1/4 teaspoon each salt and pepper 1/2 teaspoon paprika 1/3 teaspoon onion powder 3 tablespoons water (or as needed) sage, garlic powder and other seasonings (to sprinkle on roast) 1/2 finely chopped bell pepper (optional variation) Wash the parsley well, pat dry and chop finely. Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute. Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass. Remove from heat and allow to cool 10-15 minutes. Stuff the Pork Loin then Roast: Spray or rub both sides of the pork loin with a good quality olive oil. Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano. Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork. Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end. Sprinkle the top with paprika and other seasonings and set in a roasting pan. Set in a 400Â°F oven for 15 minutes. Reduce heat to 325 and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165. Submitted by: CM
...See More
compumom
17 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
17 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
17 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
17 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
17 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
17 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
17 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
17 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
17 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