So... A Buddy of mine shot a massive bull elk this past fall. He gave me one of the tenderloins from it. We tried a couple slices some time ago, but we both agreed we could tell it was an older bull as the tenderloin wasn't really all that tender.
Jump forward to yesterday - I had recently tried the baking soda trick of tenderizing meat with good success. Thought why not try the same on that elk? So I thawed out a nice sized piece, cut it into steaks, hit it up with the baking soda and into the fridge for around 8 hours. Didn't look all that appetizing when it came out of the fridge:
But a quick rinse, application of some spices and a little oil, then onto the BarBee:
Cooked it our usual just shy of medium rare, then served up with baby taters and corn on the cob:
And of coarse accompanied by a fine Merlot.
What a difference that trick makes! These were VERY Tender, VERY juicy, and extremely flavorful!
Quite pleased I learned that trick alright. It has now earned a well deserved place in my cooking arsenal!
Cheers
