Elk Tenderloin

tx_packmule

Active Member
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805
butterflied elk tenderloin;
lightly marinated in worchestershire & Tony's;
stuffed with hot pork pan sausage, jalapeno & colby jack cheese; wrapped in bacon;
smothered in zesty italian.

Before

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After

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Hey TX, how long did you bake it for and at what temp? Covered or uncovered?

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Cooked on grill, uncovered. High heat for 2m a side to seal it and move it over to medium heat for about 8-10/side to let the sausage cook. The pork adds fat to it and will keep it from drying out.
 
Tony Chachere's Creole Seasoning (Lawry's seasoned salt or sea salt would work too)

I cook another tenderloin a month or so ago, but injected it with Chachere's butter & jalapeno marinade. It was good as well.
 
Dammit tx-mule! I'm hungry after seeing that.

It's something I'll try over the Holidays for sure.

Thanks,
Zeke
 
Tried this tonight with some antelope backstrap. It turned out great. Wife and daughter loved it. They even left me a little piece for lunch tomorrow.
 
That's a great sounding dish, I'm going to try it soon.

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