For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole
It's my first time preparing an Elk Steak. Elk cooks quickly like Buffalo. Elk is so lean that it is more prone to overcooking and drying out than beef or chicken. The key to cooking Elk well is to either cook it hot and fast, or low and slow. I'm going low and slow with it.
I preheated the oven to 350°F. Then I grabbed a Cast Iron Skillet which I love using. You can take it from stove right into the oven and it holds heat evenly. I first pat the Steak dry with paper towel. Next heated 1 tablespoon Extra Light Olive Oil in Cast Iron Skillet on medium heat. I then seared tenderloins on both sides. From the stove to the preheated oven. Continued cooking it to around 135 to 130 F, medium rare.
It cooked up beautifully! Nice browning on the outside and slightly pink and juicy on the inside. The Elk has a fantastic flavor to it, more similar to Beef than Buffalo is. I served it with a side of A-1 Thick and Hearty. Next I'll be trying a Wild Boar Sirloin. I have a nice assortment of Steak now; Buffalo, Elk, and Wild Boar to choose from.
For one side dish I prepared some Simply Potatoes Shredded Hash Browns. Fried in Extra Light
Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish.
The for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. Haven't had these in a while and they sounded good! If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right! For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.
SayersBrook - Elk Strip Loin 8 oz.
Elk strip loin steaks. (2) 8 oz. package. 1lb total The elk or wapiti as they are called in North