I got a mess of elk burger meat out tonight, fried it up with a bunch of Tony's, some el mercado seasoning, and a half ton of pepper. Got that good and fried up, and mixed it with a pack of zatarans jamabalaya.
It was astonishingly inedible. Too spicy for the dogs, it got left out for the yotes.
Same time I took the burger out of the freezer, I also took out two elk loins. This is were I need help. I don't have an effective smoker, so it's gotta be on the grill, with or without the cast iron skillet to sear it.
You guys give me any ideas as who the best preparation prior to grilling? I've seen "Nothing but salt and pepper", which I'd probably add garlic to because I like garlic in just about anything.
That will probably be my go to for my first trial. Unless you have any ideas that arouse my loins, so to speak. You've got 18 hours to express your ideas, to where I don't wind up with coyotes coming to eat my food more than my friends will.
I'd sincerely appreciate the help, my most recent foray into elk dinner has got me about ready to donate the rest.