TrailDog
FNG
Hey Fellas, I know we are all masters of the meat on here. I keep things incredibly simple with our game meats, and the steaks are always humongous. Wanted to share my recent masterpiece.
Soaked two elk eye-of-rounds, slathered in EVOO salt and pepper, in ziplocks for 2 days. Handfuls of homegrown garlic, basil, parsley, thyme and rosemary into the food processor with a bit of oil, blended up and rubbed on the rounds. Wrapped in smoked bacon, coated in coarse sea salt and coarse pepper.
Put them on the grill quick, just to get the marks on them and seal in the juice.
In the oven at 400 for a little over an hour, 110 degrees on the inside.
Served with cranberry sauce and gravy for Thanksgiving, milk stout in the glass....oh my dear lord.
Soaked two elk eye-of-rounds, slathered in EVOO salt and pepper, in ziplocks for 2 days. Handfuls of homegrown garlic, basil, parsley, thyme and rosemary into the food processor with a bit of oil, blended up and rubbed on the rounds. Wrapped in smoked bacon, coated in coarse sea salt and coarse pepper.
Put them on the grill quick, just to get the marks on them and seal in the juice.
In the oven at 400 for a little over an hour, 110 degrees on the inside.
Served with cranberry sauce and gravy for Thanksgiving, milk stout in the glass....oh my dear lord.
