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Grillin with the Guru – Elk Two Ways 02-21

Posted by matthewleblanc on February 3, 2021 in Watch Grillin With the Guru
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Mardi Gras Elk

When frying elk, the term we like to use is “flash frying”, which means frying at a high temperature for a short time.  Cooking the elk past rare to medium-rare will result in a very tough elk steak.

Using buttermilk for a marinade adds flavor, and the enzymes in the buttermilk help to tenderize the meat.

Beef or deer can be substituted for each of these recipes.

Chicken Fried Elk Poboys:

Ingredients:

  • 1 quart Buttermilk (low fat)
  • 1 egg
  • ¼ cup Louisiana Love Seasoning Blends
  • 2 lbs Elk cutlets (tenderized)
  • 3+ cups All-purpose Flour
  • ½ gallon Canola or vegetable oil
  • 8 ounces Cream Cheese (room temperature)
  • ¾ cup Mayonnaise
  • 3-4 Chipotle peppers in adobo sauce
  • 2 tablespoons Fresh lemon juice
  • Louisiana Love Seasoning Blends to taste
  • Poboy buns
  • Sharp Cheddar, or similar cheese (sliced)
  • Cole slaw blend 

Method:

In a large bowl place, the buttermilk, egg, and Louisiana Love whisking all together. 

Add the elk and allow to marinade for at least 4 hours or overnight.

Blend 2-3 tablespoons of Louisiana Love into the flour.

Roughly chop chipotles.

Whisk together cream cheese, mayonnaise, lemon juice, chipotles, and Louisiana Love to taste.

Heat to oil to 400°F.

Dredge each cutlet in the seasoned flour, shake off excess, and fry until golden, about 2-3 minutes.

Remove cutlets to a wire rack and allow to rest for 5 minutes.

Chop cutlets into ½” cubes.

Toast poboy buns, dress with cream cheese mixture, add cutlet pieces, and cole slaw.

Cheese Stuffed Elk Burgers:

Ingredients:

  • 2 lbs Ground elk/pork (50/50)
  • 1 egg
  • Louisiana Love Seasoning Blends
  • 8 ounces Gouda, or other soft cheese (shredded)
  • 8 ounces Baby bella mushrooms (sliced)
  • ½ cup Dry white wine
  • Onion rolls
  • Cream cheese-Chipotle dressing
  • Broccoli slaw

Method:

Combine elk, egg, and seasoning until blended.

Form into 4-ounce patties.

Sauté mushrooms in olive oil until soft and deglaze with wine, cooking until almost all of the wine is evaporated.

Place 1 ounce of cheese on one patty and cover with another patty making sure to seal the edges all around.

Grill until a minimum internal temperature of 145°.

Toast buns and dress with cream cheese-chipotle mixture, broccoli slaw, and mushrooms.

Stay hungry.

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Posted in Watch Grillin With the Guru | Tagged Brookshires

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