- Joined
- Jan 6, 2013
- Messages
- 707
This past fall my father was lucky enough to draw a Wyoming Elk tag. I didn't hesitate putting in for my 2 weeks vacation to go along and help him out. Needless to day the hunt was a tough 3 hours. Most of that time was spent getting the animal out of the timber and to the truck. A mature Bull elk has a lot of meat, so both of our freezers are (were) full. My favorite way to cook these thin steaks is simply, age the meat for a few days in the refrigerator add a light coat of olive oil and lightly salt with sea salt and throw it on a HOT grill for about 2 min per side.
Becker content added. Yes I did use the 24 as a steak knife and she cut like the steak was warm butter.
Like I said it was hard work. We almost cut him up and carried it out, but it was only 1/8 of a mile to the logging road and slightly down hill.
Here is the happy hunter and his "Guide"
Becker content added. Yes I did use the 24 as a steak knife and she cut like the steak was warm butter.
Like I said it was hard work. We almost cut him up and carried it out, but it was only 1/8 of a mile to the logging road and slightly down hill.
Here is the happy hunter and his "Guide"
