Sous Vide ELK 2 Ways – How to cook ELK!
For today’s cook I am trying out elk for the first time. As hunters we don’t have this opportunity very often to try a game meat that is not in our state. So we are all super excited to give this a try.
Print
Ingredients
Herb Crust
1/2 cup Italian Parsley
1 cup Panko Bread Crumbs
1/2 cup Parmesan Cheese
1 tbsp salt
1 tbsp pepper
2 tbsp olive oil
Step 1
Start by seasoning your Elk rack with salt, freshly ground pepper and garlic powder. Make sure to season the entire thing then vacuum seal it and cook it sous vide @137°F / 58°C for 3 hours.
Step 2
While the Elk is cooking into a food processor add 1/2 cup of fresh Italian parsley, 1 cup of panko bread crumbs, 1/2 cup of parmesan cheese and 2 tbsp of olive oil. Blend everything together and your herb crust is done.
Step 3
Once the Elk is done cooking take it out and pat it dry. Then pan sear the meat to give it a nice crust all around, then roll it in your herb crust to coat the whole thing. Using the flamethrower toast and brown the herb crust on top, slice and enjoy your ELK RACK!
Step 4
Using the flamethrower toast and brown the herb crust on top, slice and enjoy your ELK RACK
SUBSCRIBE TO GET EVERYTHING GUGA FOODS;
VIDEOS, RECIPES, AND MUCH MORE!