MULEPACKHUNTER Report post Posted January 10, 2018 Test run before I make dads first elk dinner with his first elk harvest. No pressure right? I have never been nervous cooking anything but for some reason this dang elk has some weird pull on my heart. Anyway the backstrap was thawed out and vacuum sealed with tons of butter, salt, pepper, and fresh rosemary. Sous vide at 120 for 2.5 hours or so. Tossed it on a super hot grill just to bring the center temp up slightly and mark the outside. Sliced it up after a 20 min rest. Served with grilled carrots and onion carrot puree' as well as fried potato slices with potato roasted garlic puree' and the whole deal was topped with hollandaise sauce. 3 Share this post Link to post Share on other sites
Shawn Report post Posted January 10, 2018 Man that looks good Share this post Link to post Share on other sites
chico Report post Posted January 10, 2018 I would venture to say that you will make your dad proud , looks good man . Share this post Link to post Share on other sites
C.Shoemaker Report post Posted January 10, 2018 Looks incredible. Great job Share this post Link to post Share on other sites
dmoto Report post Posted January 10, 2018 Nice job. Can't go wrong there. Share this post Link to post Share on other sites
