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Spices and tenderizing agent ideas for Elk fajitas using flour tortilla shells and peppers
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<blockquote data-quote="FEENIX" data-source="post: 1160127" data-attributes="member: 14204"><p>When I have my wild game processed, all tough meats are turned into hamburgers. </p><p></p><p>Elk meat is one the best! When it comes to elk fajitas I do not marinade it with any citrus esp. overnight as it will cook the meat unless you want them pre-cooked. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p>My personal preference is to marinate the meat with dry ingredients (homemade or store bought) only (most of the time an hour or two is plenty). Cook meat in olive oil to rare to medium rare (again my personal preference). Remove from heat and rest.</p><p></p><p>Using same pan and oil, saute garlic and onions until caramelized and add peppers and finish it to a crisp (I don't like them overcooked). I like varying and complimenting textures in my food. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Mix together and adjust seasoning as required. Serve and enjoy with your favorite condiments and beverage. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite6" alt=":cool:" title="Cool :cool:" loading="lazy" data-shortname=":cool:" /></p><p></p><p>I never had the need to tenderized any of my wild game meat but if I have to, I'd go the mechanical route (piercing increases quicker absorption of spices too) and then marinade it with dry ingredients.</p><p></p><p>I have done the buttermilk marinade in the past to lighten up the gamey taste /smell on some of my harvests but I found out that 7-UP/Sprite does a better job for me. Having said that, I've also used JD with honey for marinade.</p><p></p><p>Hope this helps. Cheers!</p><p></p><p>Ed</p></blockquote><p></p>
[QUOTE="FEENIX, post: 1160127, member: 14204"] When I have my wild game processed, all tough meats are turned into hamburgers. Elk meat is one the best! When it comes to elk fajitas I do not marinade it with any citrus esp. overnight as it will cook the meat unless you want them pre-cooked. :D My personal preference is to marinate the meat with dry ingredients (homemade or store bought) only (most of the time an hour or two is plenty). Cook meat in olive oil to rare to medium rare (again my personal preference). Remove from heat and rest. Using same pan and oil, saute garlic and onions until caramelized and add peppers and finish it to a crisp (I don't like them overcooked). I like varying and complimenting textures in my food. :) Mix together and adjust seasoning as required. Serve and enjoy with your favorite condiments and beverage. :cool: I never had the need to tenderized any of my wild game meat but if I have to, I'd go the mechanical route (piercing increases quicker absorption of spices too) and then marinade it with dry ingredients. I have done the buttermilk marinade in the past to lighten up the gamey taste /smell on some of my harvests but I found out that 7-UP/Sprite does a better job for me. Having said that, I've also used JD with honey for marinade. Hope this helps. Cheers! Ed [/QUOTE]
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Spices and tenderizing agent ideas for Elk fajitas using flour tortilla shells and peppers
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