I grew up eating Elk in europe, my father would usually sear it thin, slice it; and serve it in a red wine reduction sauce with shallots. As you found out, sometimes it's as clean as beef with a hint of liver, sometimes it can be gamey... A thick red wine reduction sauce does a great job of cutting out gameness without masking the red meat flavour you want. That's the problem with game meat, sometimes you get a young buck just entering adulthood; but also you might get an old goat whose well past his prime. Beef is slaughtered at the consistently best time frames.
@@Belnick6666 It depends where the viewer who sent the meat got it from. American Moose and European Elk is the exact same species, people just call it a different name for some strange reason. However American Elk is a different species
We call those Moose here, which is better to eat than our Elk. At least in my opinion. Europe doesnt really have a similar species to what we call elk, which are huge (not Moose huge, but still 300-500+KG animals).
Reason why Elks/Moose has a "liver" taste is because they consume a lot more iron(the mineral) than other cow-like animals. It's the iron rich taste you get which is why Northern Europe likes to pair it with something sweet like lingonberry as the tart sweetness in it just elevates moose a lot.
Indeed. I haven't eaten elk, or moose as we call them, but I have eaten boar, deer, and turkey. Here in Sweden most of our wild game meats are often eaten with various types of berries to counter the gamey taste of the meat. Lingonberries are the most common, but we also use blueberries, blackberries, raspberries, currants, cranberries, and so on. My aunt once treated me to roasted turkey while we were visiting for Christmas. It was a whole roasted bird served with brown sauce, hot apple sauce, black currant jelly, and Hasselback potatoes. It was delicious.
Went elk hunting as a kid and actually bagged one. I’ll never forget the first steaks we had, genuinely put beef to shame in terms of flavor and texture. That was the first and last elk I ever had, but I’ll never forget how good it was!
When I moved out to the Midwest and was struggling to find a job, my buddy helped me out by giving me a bunch of elk steaks. I would usually butter baste with thyme and garlic and serve with baby potatoes and whatever greens I could get my hands on. I ate nothing but that for about three months and lost close to 30 lbs because of how lean the meat is, I also felt higher levels of energy and stronger. Definitely the more nutritious option in my opinion
Pan seared in butter is my preferred method. Like on this video, venison is too lean to maintain juciness from grilling. I like to marinate with salt, pepper, garlic powder, onion powder, an oregano/tomato/basil mix and worsch. Use a cast iron pan to make some onions and mushrooms, then cook the steaks to your desired doneness with the basting method. Once your stake are done, throw some more butter in the pan and deglaze pan to use as topping or dipping sauce. No better method in my opinion.
I got a good one for ya. Marinate in one part water/whatever flavor you want, one part vegetable oil that will not solidify when cold and one part egg. If ya get a stag/buck in the rut and it's to gamy for you or anyone else swap water with beef stock.
Lifelong hunter here, remember that Cervid (deer, elk, moose, etc.) have a distinct smell and taste based on where they are raised and what they eat. The same can be said about cattle but eating a cervid that ate mostly corn will taste drastically different than one that ate mostly forest acorns and fern. Also that flavor is much more potent in specific fats inside the muscles too so there are many cuts you do not want to cook with fat on. Instead you use cooking oils to keep it from drying out and sticking. I would love to invite you to hunt elk but getting a license here is a lottery in Michigan. Then when you do get one, you are limited to the day and week you can hunt, and soon as the herd kill limit is hit by all hunters state-wide, you have to stop. You can drop hundreds or thousands of dollars on travel, food, lodging, and more and still go home with nothing completely outside your control.
I absolutely love elk, venison, and bison, I've been wanting to see Guga tackle those meats for a while. Very happy to see him finally giving them a try and liking it. Literally the only reasons why I eat them so rarely is because they're not super common and they're much more expensive than beef (at least where I live). Hope your anonymous fan can keep the game meats coming!
@jacobmorales1283 I can't speak for you americans but we have farm raised elk in canada which is pretty good, it doesn't compare to hunting it yourself but there's a bit more than just flavor going on when you're putting food on the table for the family
@@jacobmorales1283 Northstar Bison is where you should start. The bison there is raised very similar to beef so it will be familiar. I think these people who hunt elk are biased or never tasted fine quality beef but taste is very subjective. What no one can argue is that the most high quality elk will never be as tender as common commodity beef and it’s a lot cheaper unless you shot that elk yourself.
Hey Guga, growing up in South Africa my dad always followed the buttermilk process. With any game meat he would cover the meat with buttermilk and leave for 12 hours. Then you remove the buttermilk and repeat for another 12 hours with fresh buttermilk. You can then rinse all the buttermilk and prepare your meat anyway. The buttermilk removes all the game flavour and aftertaste. Love all the episodes. Thank you
youre brainless if you did it twice. totally unnecessary. teach daddy to stop taking terrible shots with his bow/rifle and it wont be gamey in the slightest
don't use buttermilk. its not good for lactose intolerant people, its also a waste of a drink that can even substitute food, and lastly it does change the flavor of the meat DRAMATICALLY, it's just when you're used to it and ALWAYS do it that way you don't notice. but next time try and use Sprite or 7UP. it will actually remove all gamy flavor as well as tenderize the meat AND will NOT alter the actual flavor of the meat. as where milk actually makes the meat taste sweeter and will give the crust a little bit of a powdered milk aftertaste. and you will notice these flavor changes DRAMATICALLY after you've tried the Sprite or 7UP version.
Challenge for Guga: almost every Walmart I’ve shopped at in Florida usually has lamb breast. Lamb breast has historically been considered something to sell very cheap or give away: it’s mostly bone and fat. It’s the cheapest cut of lamb at Walmart but still relatively expensive. I wonder what Guga could do with it.
That is one of the big 3 traditional christmas dinners here in Norway. Pinnekjøtt we call it. Some of the best eating I do, by far. Riveled practically only by one of the other major christmas dinners we got, crackling pork belly. Christmas is a tough time here. Truly test the limit of what a stomach is capable of. Third dinner is something we call lutefisk, usually made with cod. It is very good but not holiday good, for me lol.
FINALLY!!! Guga, you REALLY got to do more Game Meats. Dry Age them and all of that. Game meat is so under rated and can be a bit cheaper and healthier then regular meat.
That sounds weird. Farmed meat is abundant, hunted meat is not. At least here in Sweden, game meat is expensive unless you get it straight from a hunter.
@@Kritacul Deer too, especially around the Ozarks and deep south. In some towns there is year round bow hunting because the deer populations are THAT crazy. Not that I'm complaining. Backstrap and deer jerky are some of life's simple pleasures that everyone should try at least once. Deer meat is delicious
@@robinhalvarsson3138 Is it expensive buying wild boar meat in Sweden? Have hunted them there, that was one of the cheaper hunts Ive been on at least. Didn't pay to bring it across the border, as long as you had under 75kg I think it was.
Should add, that wild boar meat is very possibly the best meat I have ever tasted. Prep work was too much for many, we spent a day on that cook but geez.. out of this world good.
Hunting your food gives you a whole other appreciation for what you eat. I fish and I hunt regularly. I know exactly where that animal came from, I know exactly what I'm eating. And I know 'who' I'm eating. And it's that last part that reminds you to be thankful; you took its life, and it deserves your respect.
As a venison and elk meat lover I can say that lean elk/venison is MUCH more tender than lean beef. If you cook it properly it will be amazing every time. As for the "liverish" smell we call it "wilderness" smell. It is good but if you hate liver too much - this is just not for you.
If something smells or tastes gamey, that's because it wasn't cleaned and prepped properly. I do all of my own butchering. I have never had that issue, wash with fresh water, cut glands out, let sit in salt ice bath for 2 days. No issues. Even from those that don't like wild game.
I love how you do it as scientifically as possible. Obviously doing that with TASTE is very hard to do but I love how you run the channel. After a year of watching you I can def cook TF out of a steak. My wife complains about how expensive it get but the second I tell her it is done resting she shoves me out of the way like the runt pig of the litter. THANK YOU THANK YOU THANK YOU!
I'm a Canadian with a bit of native blood, and my father was very good friends with a native gentleman who was kind enough to gift us free venison every couple years, and the burgers we made we're always the best, better than any restaurant burger I've had. Absolutely love deer meats
Oh Guga, reach out to Steve Rinella. He is a hunter/conservationist and his channel is called "MeatEater". He hunts and then cooks wild game on his channel... A Guga/Rinella compilation is what we need.
Juniper berries and Chanterelles don't even come close to growing in the same time/region. Try Juniper with mountain sage and rosehips. I live in The Yukon, and what you've said is mildly offensive. Chanterelles grow almost entirely in the temperate rain forest regions of the west coast, if you want to match them with a local game meat, it would be Sitka Deer.
@@ryanstewart4444 I assume you have never been to Scandinavia, for example Sweden. I can give you any number of links to recipes for elk with juniper berries and chanterelles. BTW _Juniper berries are not actually berries, but actually a type of cone. They can be picked all year round and used fresh, but the most common is to use them in dried form. Crush them lightly before mixing them into a sauce or stew._ (from a Swedish description)
@@bsvenss2 You are correct, I've never been to Scandinavia. My local (ie literally my back yard) source produces the best Juniper Berries in the world and I actually sell them every year. In Canada, the Junipers that grow where Chanterelles grow are pretty gross, and where the best the best Junipers grow (like my back yard) is 1000s of km away from Chanterelles. Please respect my involvement in the industry, I don't need a recipe, I write them.
@@ryanstewart4444 You're probably talking to someone having all three in their backyard, so it'd be better to just admit you made a mistake and move on. Chanterelles and Juniper berries grow at the same time, next to each other, in Scandinavia, and they are both of great quality.
My go to seasoning for game like elk and venison is my homemade cedar salt, crushed juniper berry, and garlic pepper. Its super good and the juniper helps make it less gamey for people not used to game meats.
@@glennlavalle9807 eh, depends on the animal tbh. I've never eaten elk but I've had plenty of moose that mostly eat water based vegetation and has no game taste but I've had plenty of whitetail and blacktail that ate whatever it could find and it has a game taste to me
@@blue_ridge_shooting762 No disrespect. I've eaten pretty close to every game animal North America has to offer. I've never had meat that tasted like liver. I would recommend letting your animals hang longer. My guess would be that is the issue. Either way, the fact you harvest and eat your kill. Respect 👍
@@glennlavalle9807 I agree hanging the carcass and letting the blood drain entirely gets out that gamey taste people hate, and having it drained gives the meat a cleaner sweeter flavor; also I noticed elk has a drier texture and taste due to it being very lean but has a nice sweetness to it
Elk is one of my favorite meats! The usual problem is that it is often killed and in the freezer the same, or the next day! As with venison, the meat needs to hang for at least 12 days. The roasts are usually the best part. Also, maybe because of the high protein, if seared to hard, it tastes a bit like burned hair. Lightly seared, then braised with herbs to medium rare, but not a super hot charcoal for best results! Same with venison.
Reminds me of that one Kitchen Nightmares episode about Mill Street Bistro. "That is a tender piece of elk" while Joe spends a good time trying to chew and swallow that thing
That's the best episode of Kitchen Nightmares ever. The fact this guy claimed he was trained by elderly European chefs who took a linking to him like what a bunch of BS lol
As a South African we regularly cook (we call it “braai” when on a fire amongst others: springbuck, eland, koedoe etc. and of course the big bird ostrich.
@@chains84 how to describe… like ostrich 😉 very lean meat, red in colour. Unique taste, like ostrich. I cant compare to anything. Unlike crocodile, which tastes like chicken 🫣😉
The best way I've had elk was Korean BBQ style. Salted and rest in the fridge for about a hour, sliced about 1/4 inch across the grain and then charred quick on a really hot griddle. Still rare inside. Then dip in sesame oil with salt. Perfection.
So swede here grown up on elk meat. So there's some traditional ways to use it that you could try such as finely sliced and seared (Älgskav), Slow cooked overnight (Tjälknöl). I also really enjoy mixing minced elk meat with a fatty minced beef to make meatballs and burgers. Juniper berries go perfect with elk! , throw some in the sauce or in the pot if you're making stew. Or ground a few into your minced elk meat.
Elk, bison, and venison are three of my favourites (closely followed by boar). One of my favourite treatments is to fry the seasoned meat hard in a cast iron pan with butter to get the sear, then finish on the charcoal grill, pouring the flavoured, browned butter over the top as soon as the muscle fibers open up. Once you get the gaminess dialed into your palate, by the second or third time it's bliss.
I've heard bear can be extremely gamey and has quite a strong smell to it,not something for beginners to game meats. (But there's probably a ton of variables to consider, like what kind of bear, the season, what it ate, where it came from, ect.) I've personally never tried it, so I can't say for sure, but if had the chnace I'd be more than willing to give it a try but it's not exactly easy to come by where I'm from!
@@Aevilbeast I haven't had it myself, but a lot of people I know do eat bear. Basically the taste of whatever they've been eating comes through very strongly, so if you get one in the fall that's been eating a lot of fruits and nuts you're very fortunate. Also, avoid garbage dump bears for exactly the same reason.
@@Aevilbeast what it's eating has a lot to do with it, a fall bear in a berry patch wouldn't be the same as a spring bear eating a lot of grass. i had it once but i made a stew, you'd couldn't really tell it wasn't beef. i ate horse quite a lot when i lived in europe and that has a slight liver/iron taste too.
Hunting elk with my father was a cherished tradition. We would rise before dawn, trekking silently through the crisp autumn woods. After a successful hunt, we processed the elk with care, honoring its life by using every part. The recipe for our elk meals was simple yet perfect. We marinated the tender meat with olive oil, garlic, rosemary, and a touch of red wine. After letting it soak in the flavors, we grilled the meat over an open flame until it was just right. The aroma was mouthwatering, a blend of earthy and savory notes. Each bite was a revelation-earthy, slightly sweet, and incredibly tender. We paired the elk with roasted potatoes and seasonal vegetables, enhancing the natural flavors. Those meals were almost perfect. The only thing lacking was the OYSTER SAUCE. WHERE THE HELL IS THE GODDAMN OYSTER SAUCE TEST!?! Don't you dare ignoring me
Guga and Angel go elk hunting is a great Idea! Guga has plenty of time before the season arrives to prepare a hunting trip and work on some recipes. Maybe reach out to Steve Rinella from Meat Eater who is also a great cook! "Guga hunts" would be a great side channel! -Maybe try sou vide the elk to deal with the toughness??
Try Kangaroo steak. It is similarly just as lean, and quite flavourful when reverse seared with garlic butter or sear/confit. It is a lot less gamey (liver flavour) then Elk or deer. It is cheap relative to beef, at least here in Australia, and tastes quite good when prepared properly.
@@BinneReitsma Breeding deer would defeat the entire point of eating wild game, it will never be as fatty or cost efficient as beef so no need to change it to something we already have if it already possess it's own identity
If you want to go elk hunting, you had better start planning at least a year ahead! I think most states have already drawn tags for this season. Usually you have to have your applications in by march, depending on which state you’re applying for. And don’t expect to get drawn. Usually it takes several years to get drawn.
I totally agree with the “it tastes like liver” comment. I have lived in Alberta Canada almost my whole life and it’s basically Canada’s version of Texas. Hunting is a big part of our culture . I’ve eaten Moose , Elk , Deer and Bison as well as every game bird and fish available here. . All of the large game tend to have a similar after taste to liver. When you make jerky or smokies (sausage) from any of these animals then it’s almost exactly the same as eating beef jerky.
What’s up from Wyoming, I go out hunting every year for Deer and Elk and I got to say, they both are probably my favorite proteins you can get on the planet. They are quite lean I will say but are very healthy and the cheapest way to get tones of meat for the freezer. A residential license for one deer, one elk and a conservation stamp for the year sits right around the $120 mark for all three.
Doesn't look like human meat, speaking as someone who follows surgery channels and anatomy channels using actually preserved human bodies. The muscle fibers look wrong, and human muscle fibers aren't as impressively red cut into, IIRC.
@@Call-me-Al you don't have to lie to kick it, human flesh looks like beef, and it's even weirder that you can look at something and say no that's not human meat, you need to be on a watch list
@@Call-me-Al I understand what you're saying and I fully agree, but saying something that needs to be question and you don't have an answer for it is bad, like let's see how quiet you get after this question, what is the name of those surgery/anatomy channels you learned this from
Thank you for understanding the appreciation and respect we as hunters give the animals that feed us with their life!!!! Nature is truly designed to be a cycle!!
One way that I have cooked Elk is to marinade it...usually with an Italian type dressing but at least with an oil and vinegar base. Marinade it for at least 4 hours (I usually try and let it sit for about 12 hours) before starting to cook it. Bring it to room temp first...then grill it as you usually do. The oil keeps the meat moist and the vinegar start to break down the tissue of the meat. You will be surprised at the difference you will find...less "gamey" and more tender.
I have had elk, deer, goose, duck and few suggestions to try: marinate the steaks over night in a liquid steak rub will help make it not so tough. If you ever get your hands on some duck or geese, try soaking 24 hours in apple juice then cubing and deep frying then serve over long grain wild rice.
Guga, I've had a strip loin elk steak done rare and it had more savory/umami flavor than any beef steak I've eaten. And it wasn't too lean to be tender. Love that you tried it though!
So I got both from a hunting cousin. elk and deer. what I did is made beef rice - o - roni. and mixed them together. it feathered the wild taste of the steak. :-)
The slight aftertaste of liver is pretty accurate for most deer-like game. Typical game has very little fat but the fat has strong flavor and that affects the end result quite a bit.
So coming from an area where we eat a fair amount of elk, I feel like the only piece you really can treat like a traditional steak like this would be the finer cuts from a calf. The rest really does better in a hunters stew, braised over a long time or at the very least a creamy sauce. Cured is suprisingly good too!
All of this looks AMAZING! Personally I would have dried the potato shreds in a towel or something just a bit because potato tends to be very wet and that makes it harder to fry. Gonna be trying that potato pancake thing for sure!
I make a trip to Minnesota every year just to visit an elk farm I used to frequent. Elk is probably my favorite meat I've ever had. Moose was also phenomenal, but I've only had ground moose. I recommend an elk tenderloin. I roasted one up for Christmas dinner one year, and have been asked about it every year since.
I've had elk many many times. But, my local hunter whom I buy from, always dry ages the meat for 30 days before I get it. It's absolutely incredible, tender as you can get and so flavorful.
When you spend days climbing mountains searching for an elk, then manage to stalk close enough to get a shot, then field dress the elk and carry hundreds of pounds of meat for miles across mountains to get it home it takes on a whole new flavor. Its the flavor of hard work, perserverance, self-sufficiency and freedom. Nothing like it! Also, I always cook my elk stakes rare. It is much leaner than beef and therefore does not do well if overcooked even a little bit. I cook my elk steaks in a souse vide until at temperature and then sear in a frying pan with butter for just a couple minutes on each side. Even my picky kids love it. I hope you get the chance to hunt for your own elk steaks.
The stake is all about flavor. You are the most educated on this subject. But. Not everyone agrees. I honestly agree with everything you suggest. Not everyone can do anything close to what you have available to you. I have ordered Elk steak from a farm. It was excellent but not worth the price. The shipping was more than my purchase. I'm not doing that ever again. It's nice that you figured out to gather a lot of money by eating meat. You did well with your channel. I appreciate it.
been a hunter nearly all my life and ate wild game of all varieties since I could eat solid food. There is something venison cooked on an open fire to rare that just hits me deep in my soul.
Elk is one of, if not my favorite red meat. It's easy to want to compare to beef, because that's what were most use to. But erase beef from thought. Elk has it's own unique flavor, and my favorite among the venison meats. Thanks for doing this episode Guga.
I always tell people who ask about elk, it's like a very lean beef but it's fantastic at picking up any spices you use. Personally I like using it in Cajun & chili recipes.... it's also very good in pot roast & stews because the meat holds together so much better then beef while still coming out tender.
Tip that will probably be overlooked. The gaminess of all meat is in the blood. You have to really get the blood out and rinse and rinse and rinse until the meat almost turns grey.
I personally really like elk, deer etc., whenever I can get my hands on it I tend to eat it with a berry-based sauce. It's the perfect combination to me.
I’ve eaten deer and elk for some time. Had elk as a burger the very first time I ate it and it was one of the best homemade burgers I’ve had. Deer I’ve mostly eaten in sausage form, occam’s de into hot dogs but it’s good enough to eat on its own with nothing else. That might also be from the fact I got them when I was out duck hunting however and I was just cold wet and hungry after being up since 4am.
Elk is in the taxonomic cervidae family which include white tail deer, elk, moose, mule deer, caribou, sambar deer, reindeer etc. all of the animals in this family are extremely healthy as they are lean. Stupid lean to be honest. Almost as lean as chicken but are a red meat. When cooked correctly that are unbelievably good. Guga, if you have any steaks left make them into chunks and then put them in a stew. I’ve also made birria tacos with white tail deer meat. Theres countless meals to make with them. Those countless meals are all phenomenal
For a long time, as the price of Chanel increased, I no longer thought I could afford it. I think I'll be happy that I have the kislux as my travel bag that I don't have to take care of. By the way, I'm sure no one will have a hard time telling the difference. Thanks for the comparison.
That gamey, wax taste would be the tallow (name for venison fat)! Removing all fat and sinew from any kind of venison (whitetail, elk, mule deer, etc.) will definitely help with taste 😊
Elk Steak is Amazing! Guga, you are 100% correct! If you hunt the Elk, then you will appreciate it more! I think Elk steaks are amazing! My son & I are going on an hunting trip this Christmas for Elk! Can’t hardly wait!!!
Very good honest review! But I can say from a lifetime of experience…. You have to bring the temp up on elk much much slower to retain important juices and flavour. Otherwise it will be dry and therefore “gamey” regardless of what the internal temp was when you took it off the heat. :) Bring the temp up in stages resting in between. Indirect charcoal is the best heat
As a hunter I dislike the term “gamey”. It’s not gamey, it just tastes different than the beef, pork or chicken we are all raised on. Basically, it has a flavor…
I grew up on elk, deer, moose and caribou steak! I couldn't tell you the first time I had a beef steak, but IMO it doesn't cast a shadow on wild game 🤤
The most important question for flavor is whether is a domestic raised or wild elk. Also the female(cow) would taste way different than a male(bull) that is in rut. A bull harvested during the hunt would be in rut.
Never really did stakes with elk in my family. More roasts skewers and patties and ofc cured. It depends on animal and smell for what we use it for. . But for roast long boil 10-4 depending on sizw in heavy cream , salt, pepper, bay leafe and lingonberry jam ☺️☺️☺️ no knife needed 😊
I had an elk burger at Fuddruckers once several years ago. I don't remember it tasting that different from regular beef burgers. Also, more recently, the "Big Game Burger" that was sold at Arby's for a limited time was made with a mixture of what they said was venison/elk/beef. I also don't think that tasted noticeably different from an all beef burger.
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DRY AGE STEAK IN OYSTER SAUCE GUGA
no
OYSTER SAUCE 🦪
@@aloysiusoh197 Oyster sauce has a shelf life of 7 days when opened. That's going to be a HARD no from a food safety standards side.
@@eidodk not true
I grew up eating Elk in europe, my father would usually sear it thin, slice it; and serve it in a red wine reduction sauce with shallots. As you found out, sometimes it's as clean as beef with a hint of liver, sometimes it can be gamey... A thick red wine reduction sauce does a great job of cutting out gameness without masking the red meat flavour you want.
That's the problem with game meat, sometimes you get a young buck just entering adulthood; but also you might get an old goat whose well past his prime. Beef is slaughtered at the consistently best time frames.
sure you dont mean moose?
@@Belnick6666 It depends where the viewer who sent the meat got it from. American Moose and European Elk is the exact same species, people just call it a different name for some strange reason. However American Elk is a different species
@@Belnick6666 Sure you dont mean Elk? Both regional species of deer take their common name from Latin, even though they are different species.
We call those Moose here, which is better to eat than our Elk. At least in my opinion. Europe doesnt really have a similar species to what we call elk, which are huge (not Moose huge, but still 300-500+KG animals).
@@CrowDragonPirate probably a subspecies or a group of them
“Jamie pull up that video of guga reviewing elk steak”
“Pull up that video of Guga fighting a bear”
It had to be Joe who sent him the meat.
Has to be @@stevecorino1
@@Sniperboy5551 “pull up that video of Guga fighting Bas Rutten”
😂
To the unnamed viewer who sent these in, thanks Joe Rogan
Lol
Lol
Lol
Hahahaa its obvious isnt it
Lmao
Reason why Elks/Moose has a "liver" taste is because they consume a lot more iron(the mineral) than other cow-like animals. It's the iron rich taste you get which is why Northern Europe likes to pair it with something sweet like lingonberry as the tart sweetness in it just elevates moose a lot.
The irony!
I only take females, they taste a million times better.
Indeed. I haven't eaten elk, or moose as we call them, but I have eaten boar, deer, and turkey. Here in Sweden most of our wild game meats are often eaten with various types of berries to counter the gamey taste of the meat. Lingonberries are the most common, but we also use blueberries, blackberries, raspberries, currants, cranberries, and so on. My aunt once treated me to roasted turkey while we were visiting for Christmas. It was a whole roasted bird served with brown sauce, hot apple sauce, black currant jelly, and Hasselback potatoes. It was delicious.
@@jasonholloway998I see what you did there
Respect
@@nils-peterwihlney8732 Moose and elk are not the same. Elk is a big deer (Rådjur/Hjort).
Went elk hunting as a kid and actually bagged one. I’ll never forget the first steaks we had, genuinely put beef to shame in terms of flavor and texture. That was the first and last elk I ever had, but I’ll never forget how good it was!
I'm with ya, Elk is THE top #1 best of my life steak I've ever had
IMO wagyu is second to good elk
Lmao, doesn’t even come close to putting beef to shame. Unless you’re a fan of gamey ass terrible tasting meat.
@@TheJKDub420just tell us you don’t know how to cook lol
@@TheJKDub420 Your channel description tells me enough about you lmao
elks #2, fallow deer is hands down the best ive ever had..
When I moved out to the Midwest and was struggling to find a job, my buddy helped me out by giving me a bunch of elk steaks. I would usually butter baste with thyme and garlic and serve with baby potatoes and whatever greens I could get my hands on. I ate nothing but that for about three months and lost close to 30 lbs because of how lean the meat is, I also felt higher levels of energy and stronger. Definitely the more nutritious option in my opinion
MORE WILD GAME EPISODES PLEASE!! I need some solid venison recipes
Pan seared in butter is my preferred method. Like on this video, venison is too lean to maintain juciness from grilling. I like to marinate with salt, pepper, garlic powder, onion powder, an oregano/tomato/basil mix and worsch. Use a cast iron pan to make some onions and mushrooms, then cook the steaks to your desired doneness with the basting method. Once your stake are done, throw some more butter in the pan and deglaze pan to use as topping or dipping sauce. No better method in my opinion.
Butterfly the tenderloins and fry them in butter and onions. burger the rest xD
I got a good one for ya.
Marinate in one part water/whatever flavor you want, one part vegetable oil that will not solidify when cold and one part egg.
If ya get a stag/buck in the rut and it's to gamy for you or anyone else swap water with beef stock.
Try marinading deer steaks in brandy.
For wild game episodes visit "Let's game it out" channel.
DRY AGE STEAK IN OYSTER SAUCE
I can feel the steak dry aged in oyster sauce nearing closer every day, hang in there
I have a feeling it’s on the way
I bet he did it months ago and is just never going to let us have it 😩
I admire your consistency
We're all rooting for you, buddy 🙏
Lifelong hunter here, remember that Cervid (deer, elk, moose, etc.) have a distinct smell and taste based on where they are raised and what they eat. The same can be said about cattle but eating a cervid that ate mostly corn will taste drastically different than one that ate mostly forest acorns and fern. Also that flavor is much more potent in specific fats inside the muscles too so there are many cuts you do not want to cook with fat on. Instead you use cooking oils to keep it from drying out and sticking. I would love to invite you to hunt elk but getting a license here is a lottery in Michigan. Then when you do get one, you are limited to the day and week you can hunt, and soon as the herd kill limit is hit by all hunters state-wide, you have to stop. You can drop hundreds or thousands of dollars on travel, food, lodging, and more and still go home with nothing completely outside your control.
no reason to hunt elk.
@@codylujanits healthy? Its fun? Its the US and i have freedom to do so? I want to? There are plenty of reasons
@codylujan and your reason for saying that?
Do you know a place I can get some authentic bison and elk meat? I would love to try some
@@codylujanthey're tasty
I absolutely love elk, venison, and bison, I've been wanting to see Guga tackle those meats for a while. Very happy to see him finally giving them a try and liking it. Literally the only reasons why I eat them so rarely is because they're not super common and they're much more expensive than beef (at least where I live). Hope your anonymous fan can keep the game meats coming!
Where do you get those cuts of meat? Particularly the elk and bison.
I’m lucky to live in Idaho where hunting elk is common and “easy”
@MadGunny do you guys have a market or on an online store where I can get some? I would like to try elk
@jacobmorales1283 I can't speak for you americans but we have farm raised elk in canada which is pretty good, it doesn't compare to hunting it yourself but there's a bit more than just flavor going on when you're putting food on the table for the family
@@jacobmorales1283 Northstar Bison is where you should start. The bison there is raised very similar to beef so it will be familiar. I think these people who hunt elk are biased or never tasted fine quality beef but taste is very subjective. What no one can argue is that the most high quality elk will never be as tender as common commodity beef and it’s a lot cheaper unless you shot that elk yourself.
Hey Guga, growing up in South Africa my dad always followed the buttermilk process. With any game meat he would cover the meat with buttermilk and leave for 12 hours. Then you remove the buttermilk and repeat for another 12 hours with fresh buttermilk.
You can then rinse all the buttermilk and prepare your meat anyway. The buttermilk removes all the game flavour and aftertaste.
Love all the episodes. Thank you
Yep! All about the buttermilk
youre brainless if you did it twice. totally unnecessary. teach daddy to stop taking terrible shots with his bow/rifle and it wont be gamey in the slightest
100%
with venison like this most of the time we just use ice cold water
don't use buttermilk. its not good for lactose intolerant people, its also a waste of a drink that can even substitute food, and lastly it does change the flavor of the meat DRAMATICALLY, it's just when you're used to it and ALWAYS do it that way you don't notice. but next time try and use Sprite or 7UP. it will actually remove all gamy flavor as well as tenderize the meat AND will NOT alter the actual flavor of the meat. as where milk actually makes the meat taste sweeter and will give the crust a little bit of a powdered milk aftertaste. and you will notice these flavor changes DRAMATICALLY after you've tried the Sprite or 7UP version.
Guga with a Hunt/Clean/Cook video would be amazing!
Challenge for Guga: almost every Walmart I’ve shopped at in Florida usually has lamb breast. Lamb breast has historically been considered something to sell very cheap or give away: it’s mostly bone and fat. It’s the cheapest cut of lamb at Walmart but still relatively expensive.
I wonder what Guga could do with it.
Slow cook it! You can pretty much treat it like pork belly, you won't go wrong.
He could throw it in the trash!
That is one of the big 3 traditional christmas dinners here in Norway. Pinnekjøtt we call it. Some of the best eating I do, by far. Riveled practically only by one of the other major christmas dinners we got, crackling pork belly. Christmas is a tough time here. Truly test the limit of what a stomach is capable of.
Third dinner is something we call lutefisk, usually made with cod. It is very good but not holiday good, for me lol.
Oh yes! please Guga make that happen! :-))))))
Lamb Skin and fat is very delicious, I'm sure it would be good on some greek bread.
FINALLY!!! Guga, you REALLY got to do more Game Meats. Dry Age them and all of that. Game meat is so under rated and can be a bit cheaper and healthier then regular meat.
That sounds weird. Farmed meat is abundant, hunted meat is not. At least here in Sweden, game meat is expensive unless you get it straight from a hunter.
@@robinhalvarsson3138 In America there is A LOT of wild game. In some states some is VERY overpopulated with animals. Especially wild boar.
@@Kritacul Deer too, especially around the Ozarks and deep south. In some towns there is year round bow hunting because the deer populations are THAT crazy.
Not that I'm complaining. Backstrap and deer jerky are some of life's simple pleasures that everyone should try at least once. Deer meat is delicious
@@robinhalvarsson3138 Is it expensive buying wild boar meat in Sweden? Have hunted them there, that was one of the cheaper hunts Ive been on at least. Didn't pay to bring it across the border, as long as you had under 75kg I think it was.
Should add, that wild boar meat is very possibly the best meat I have ever tasted. Prep work was too much for many, we spent a day on that cook but geez.. out of this world good.
Hunting your food gives you a whole other appreciation for what you eat. I fish and I hunt regularly. I know exactly where that animal came from, I know exactly what I'm eating. And I know 'who' I'm eating. And it's that last part that reminds you to be thankful; you took its life, and it deserves your respect.
As a venison and elk meat lover I can say that lean elk/venison is MUCH more tender than lean beef. If you cook it properly it will be amazing every time.
As for the "liverish" smell we call it "wilderness" smell. It is good but if you hate liver too much - this is just not for you.
I feel like the people who hate liver have just never had it cooked correctly. But to be fair its kind of a texture thing for me.
@@MayorMcheese12 nah, the taste is major reason. You cant totally remove or hide the taste of liver. Smell is secondary I think
@@EpaGrom true it does have a very irony taste to it. I heard soaking it in milk helps a lot with that though.
If something smells or tastes gamey, that's because it wasn't cleaned and prepped properly. I do all of my own butchering. I have never had that issue, wash with fresh water, cut glands out, let sit in salt ice bath for 2 days. No issues. Even from those that don't like wild game.
@@brandonarnett3860 not correct
I love how you do it as scientifically as possible. Obviously doing that with TASTE is very hard to do but I love how you run the channel. After a year of watching you I can def cook TF out of a steak. My wife complains about how expensive it get but the second I tell her it is done resting she shoves me out of the way like the runt pig of the litter. THANK YOU THANK YOU THANK YOU!
Steven Rinella needs to bring Guga Elk Hunting!!!!
I'm a Canadian with a bit of native blood, and my father was very good friends with a native gentleman who was kind enough to gift us free venison every couple years, and the burgers we made we're always the best, better than any restaurant burger I've had. Absolutely love deer meats
Oh Guga, reach out to Steve Rinella. He is a hunter/conservationist and his channel is called "MeatEater". He hunts and then cooks wild game on his channel...
A Guga/Rinella compilation is what we need.
Guga dont look like a stalk and shoot kinda guy 🤣
@@Smokkedandslammed Guga is a martial arts expert... hate to see what he'd do to your laughing face
@@echidna69please. A martial artist is exactly what it means. Most are not fighters.
Guga your recipe cookbook is awesome and we need a sidedish cookbook now, we really need it!!😊
Elk marinated in whiskey and then grilled and finished with butter is AMAZING.
Elk steak can be served with a sauce made from juniper berries and chanterelles. It goes wonderful with the wild taste.
Juniper berries and Chanterelles don't even come close to growing in the same time/region. Try Juniper with mountain sage and rosehips. I live in The Yukon, and what you've said is mildly offensive. Chanterelles grow almost entirely in the temperate rain forest regions of the west coast, if you want to match them with a local game meat, it would be Sitka Deer.
@@ryanstewart4444 I assume you have never been to Scandinavia, for example Sweden. I can give you any number of links to recipes for elk with juniper berries and chanterelles. BTW _Juniper berries are not actually berries, but actually a type of cone. They can be picked all year round and used fresh, but the most common is to use them in dried form. Crush them lightly before mixing them into a sauce or stew._ (from a Swedish description)
@@bsvenss2 You are correct, I've never been to Scandinavia. My local (ie literally my back yard) source produces the best Juniper Berries in the world and I actually sell them every year. In Canada, the Junipers that grow where Chanterelles grow are pretty gross, and where the best the best Junipers grow (like my back yard) is 1000s of km away from Chanterelles. Please respect my involvement in the industry, I don't need a recipe, I write them.
@@ryanstewart4444 You're probably talking to someone having all three in their backyard, so it'd be better to just admit you made a mistake and move on. Chanterelles and Juniper berries grow at the same time, next to each other, in Scandinavia, and they are both of great quality.
@@ryanstewart4444 Because things can't grow differently on the other side of the world right? So very narrowminded
My go to seasoning for game like elk and venison is my homemade cedar salt, crushed juniper berry, and garlic pepper. Its super good and the juniper helps make it less gamey for people not used to game meats.
Can't wait to see you on the podcast
That liver after taste is what we call "game taste". Most wild meat has that to some degree
If you have a liver after taste. You are not processing your meat correctly.
@@glennlavalle9807 eh, depends on the animal tbh. I've never eaten elk but I've had plenty of moose that mostly eat water based vegetation and has no game taste but I've had plenty of whitetail and blacktail that ate whatever it could find and it has a game taste to me
Gamey taste?
@@blue_ridge_shooting762 No disrespect. I've eaten pretty close to every game animal North America has to offer. I've never had meat that tasted like liver. I would recommend letting your animals hang longer. My guess would be that is the issue. Either way, the fact you harvest and eat your kill. Respect 👍
@@glennlavalle9807
I agree hanging the carcass and letting the blood drain entirely gets out that gamey taste people hate, and having it drained gives the meat a cleaner sweeter flavor; also I noticed elk has a drier texture and taste due to it being very lean but has a nice sweetness to it
Elk is one of my favorite meats! The usual problem is that it is often killed and in the freezer the same, or the next day! As with venison, the meat needs to hang for at least 12 days. The roasts are usually the best part. Also, maybe because of the high protein, if seared to hard, it tastes a bit like burned hair. Lightly seared, then braised with herbs to medium rare, but not a super hot charcoal for best results! Same with venison.
Reminds me of that one Kitchen Nightmares episode about Mill Street Bistro. "That is a tender piece of elk" while Joe spends a good time trying to chew and swallow that thing
Glad I was not the only one
Hahaha! That guy was so funny. I just watched that one two weeks ago.
Joe Ramsey, yeah.
That guy was hilarious. It was so funny seeing a narcissist like Joe Nagy's ego absolutely crumble under the pressure of Ramsay.
That's the best episode of Kitchen Nightmares ever. The fact this guy claimed he was trained by elderly European chefs who took a linking to him like what a bunch of BS lol
As a South African we regularly cook (we call it “braai” when on a fire amongst others: springbuck, eland, koedoe etc. and of course the big bird ostrich.
🇿🇦🇿🇦
Some of the best prepared game meat ive ever had was on a week long hunt in SA. They def know how to cook there!
how does ostrich taste like?
@@chains84 how to describe… like ostrich 😉 very lean meat, red in colour. Unique taste, like ostrich. I cant compare to anything. Unlike crocodile, which tastes like chicken 🫣😉
@@FransJCMartins Volstruis proe baie beter as wat hy ruik. As jy al een gejag het, en die ding in die koelkamer geruik het, maggies. Dis rof!
The best way I've had elk was Korean BBQ style. Salted and rest in the fridge for about a hour, sliced about 1/4 inch across the grain and then charred quick on a really hot griddle. Still rare inside. Then dip in sesame oil with salt. Perfection.
As a child growing up we ate deer, elk, and moose yearly. Im very glad you were able to try some amazing cuts.
I'd love to see what he could do with antilope;) Makes great jerky and...?
So swede here grown up on elk meat. So there's some traditional ways to use it that you could try such as finely sliced and seared (Älgskav), Slow cooked overnight (Tjälknöl). I also really enjoy mixing minced elk meat with a fatty minced beef to make meatballs and burgers.
Juniper berries go perfect with elk! , throw some in the sauce or in the pot if you're making stew. Or ground a few into your minced elk meat.
that is so swede of you. lol. i had the fortune of trying elk meatballs when i was in stockholm last year. even tried some bear meatballs as well.
Ääälg!
Knew there’d be a lot of Swede comments. Yeah, I mentioned juniper berries as a spice as well.
Enbär till Älgen ska det va!
Elk mixed with bacon ends also makes for great burger meat.
Elk, bison, and venison are three of my favourites (closely followed by boar). One of my favourite treatments is to fry the seasoned meat hard in a cast iron pan with butter to get the sear, then finish on the charcoal grill, pouring the flavoured, browned butter over the top as soon as the muscle fibers open up. Once you get the gaminess dialed into your palate, by the second or third time it's bliss.
I've heard bear can be extremely gamey and has quite a strong smell to it,not something for beginners to game meats. (But there's probably a ton of variables to consider, like what kind of bear, the season, what it ate, where it came from, ect.)
I've personally never tried it, so I can't say for sure, but if had the chnace I'd be more than willing to give it a try but it's not exactly easy to come by where I'm from!
@@Aevilbeast I haven't had it myself, but a lot of people I know do eat bear. Basically the taste of whatever they've been eating comes through very strongly, so if you get one in the fall that's been eating a lot of fruits and nuts you're very fortunate. Also, avoid garbage dump bears for exactly the same reason.
@@Aevilbeast what it's eating has a lot to do with it, a fall bear in a berry patch wouldn't be the same as a spring bear eating a lot of grass. i had it once but i made a stew, you'd couldn't really tell it wasn't beef. i ate horse quite a lot when i lived in europe and that has a slight liver/iron taste too.
@@Aevilbeast p.s. you always have to cook bear well done as they have trichinosis, thus the stew.
Hunting elk with my father was a cherished tradition. We would rise before dawn, trekking silently through the crisp autumn woods. After a successful hunt, we processed the elk with care, honoring its life by using every part. The recipe for our elk meals was simple yet perfect. We marinated the tender meat with olive oil, garlic, rosemary, and a touch of red wine. After letting it soak in the flavors, we grilled the meat over an open flame until it was just right. The aroma was mouthwatering, a blend of earthy and savory notes. Each bite was a revelation-earthy, slightly sweet, and incredibly tender. We paired the elk with roasted potatoes and seasonal vegetables, enhancing the natural flavors. Those meals were almost perfect. The only thing lacking was the OYSTER SAUCE. WHERE THE HELL IS THE GODDAMN OYSTER SAUCE TEST!?! Don't you dare ignoring me
He has us in the first half
Guga and Angel go elk hunting is a great Idea! Guga has plenty of time before the season arrives to prepare a hunting trip and work on some recipes. Maybe reach out to Steve Rinella from Meat Eater who is also a great cook! "Guga hunts" would be a great side channel! -Maybe try sou vide the elk to deal with the toughness??
Try Kangaroo steak. It is similarly just as lean, and quite flavourful when reverse seared with garlic butter or sear/confit. It is a lot less gamey (liver flavour) then Elk or deer.
It is cheap relative to beef, at least here in Australia, and tastes quite good when prepared properly.
You need to make some wallaby stew! That's where the flavor is!
Was it Joe Rogan that sent you the elk steak? 🥩😂
You beat me to it. Pretty sure that Joe has mentioned Guga few times.
He would be the perfect person for to go hunting. And Joe DESERVES a Guga steak as well.
Joe would have told Guga to reverse sear at least some of it!
Of course it was…
When he said elk, and anonymous subscriber, my thought instantly went to Rogan.
Elk hunting season is a big deal in my country, expensive and amazing meat. Reindeer is even better. The liver-taste is much stronger in reindeer.
Yes, the fat on caribou is amazing.
Finland where I live is the same.
Put it in a 50/50 savory to sweet brine for 3 days then, try a slow smoke then rest, then sear turns out amazing. Glad to see you try wild game Guga!!
Elk A5 Wagyu gon be crazy
I don't think that's a thing.
@@kingboarhogyet, everything is breedable, even it will cost many generations.
Impossible? I think not!
@@BinneReitsma Breeding deer would defeat the entire point of eating wild game, it will never be as fatty or cost efficient as beef so no need to change it to something we already have if it already possess it's own identity
How do you make deer fatten themselves?
@@BinneReitsma Possible sure... Maybe. But it's NOT a thing...
Moose roast is the single best roast I've ever had.
If you want to go elk hunting, you had better start planning at least a year ahead! I think most states have already drawn tags for this season. Usually you have to have your applications in by march, depending on which state you’re applying for. And don’t expect to get drawn. Usually it takes several years to get drawn.
Joe rogan is the anonymous subscriber, lmao 😂. Jk
It's outdoor boys i think fool
Facts lol
I wouldn't be surprised
Would be my guess.
Diddo
Joe rogan 100%
?
Sure
@@michaellow4697elk fanatic
7:47 yeah i believe its the high iron content.
I totally agree with the “it tastes like liver” comment. I have lived in Alberta Canada almost my whole life and it’s basically Canada’s version of Texas. Hunting is a big part of our culture . I’ve eaten Moose , Elk , Deer and Bison as well as every game bird and fish available here. . All of the large game tend to have a similar after taste to liver.
When you make jerky or smokies (sausage) from any of these animals then it’s almost exactly the same as eating beef jerky.
This is sent by Luke's son from outdoor boys 🔥🔥🔥🔥 camping side dish, hot honey u gave away the subscribers details man
Elk/Moose is best eaten as a pot roast, sliced thin and served with potatoes, a dark sauce of your liking and a bit of lingonberry jam on the side😋
Can't wait to see the Guga wild game hunting collab!!! 😮
Joe did you send him this or nah
@@feralingolol sane
Joe? u mean like a Joe mama or a real Joe?
Definitely Joe!
No it's Luke from outdoor boys i guess
@@upsidedownshield5408 I could see that for sure
What’s up from Wyoming, I go out hunting every year for Deer and Elk and I got to say, they both are probably my favorite proteins you can get on the planet. They are quite lean I will say but are very healthy and the cheapest way to get tones of meat for the freezer. A residential license for one deer, one elk and a conservation stamp for the year sits right around the $120 mark for all three.
And then after this video the subscriber writes to him and say, sike, that was human meat
Doesn't look like human meat, speaking as someone who follows surgery channels and anatomy channels using actually preserved human bodies. The muscle fibers look wrong, and human muscle fibers aren't as impressively red cut into, IIRC.
@@Call-me-Al you don't have to lie to kick it, human flesh looks like beef, and it's even weirder that you can look at something and say no that's not human meat, you need to be on a watch list
@@DamOneMan Knowledge isn't inherently bad, where the knowledge is from determines if it's bad or not.
@@Call-me-Al I understand what you're saying and I fully agree, but saying something that needs to be question and you don't have an answer for it is bad, like let's see how quiet you get after this question, what is the name of those surgery/anatomy channels you learned this from
We all know Joe Rogan sent them Guga !
That’s exactly what I thought!!!!
Thank you for understanding the appreciation and respect we as hunters give the animals that feed us with their life!!!! Nature is truly designed to be a cycle!!
@Guga Foods, you can't fool me. I know it was Rogan who sent you that elk!
Joe Rogan is a subscriber? 😂
100%
One way that I have cooked Elk is to marinade it...usually with an Italian type dressing but at least with an oil and vinegar base. Marinade it for at least 4 hours (I usually try and let it sit for about 12 hours) before starting to cook it. Bring it to room temp first...then grill it as you usually do.
The oil keeps the meat moist and the vinegar start to break down the tissue of the meat. You will be surprised at the difference you will find...less "gamey" and more tender.
I have had elk, deer, goose, duck and few suggestions to try: marinate the steaks over night in a liquid steak rub will help make it not so tough. If you ever get your hands on some duck or geese, try soaking 24 hours in apple juice then cubing and deep frying then serve over long grain wild rice.
The key to any steak is the aging process. Then the spices and liquids used to cook it with.
I've had elk. Elk roast. Tasted exactly like a pot roast in the crock pot; was made in a Dutch oven at a scouting campout. Was amazing!
Guga, I've had a strip loin elk steak done rare and it had more savory/umami flavor than any beef steak I've eaten. And it wasn't too lean to be tender. Love that you tried it though!
It's very lean! I season it and baste it as it cooks with a mix of bacon drippings and butter. Very good to marinate as well.
So I got both from a hunting cousin. elk and deer. what I did is made beef rice - o - roni. and mixed them together. it feathered the wild taste of the steak. :-)
The slight aftertaste of liver is pretty accurate for most deer-like game. Typical game has very little fat but the fat has strong flavor and that affects the end result quite a bit.
So coming from an area where we eat a fair amount of elk, I feel like the only piece you really can treat like a traditional steak like this would be the finer cuts from a calf. The rest really does better in a hunters stew, braised over a long time or at the very least a creamy sauce. Cured is suprisingly good too!
All of this looks AMAZING! Personally I would have dried the potato shreds in a towel or something just a bit because potato tends to be very wet and that makes it harder to fry. Gonna be trying that potato pancake thing for sure!
I make a trip to Minnesota every year just to visit an elk farm I used to frequent. Elk is probably my favorite meat I've ever had. Moose was also phenomenal, but I've only had ground moose.
I recommend an elk tenderloin. I roasted one up for Christmas dinner one year, and have been asked about it every year since.
I've had elk many many times. But, my local hunter whom I buy from, always dry ages the meat for 30 days before I get it. It's absolutely incredible, tender as you can get and so flavorful.
1 Cup Tawny Port Galway Reduced not in the same pan as frying with some rosemary until Saucy A whole Bottle if you can afford it.
Been a while since I watched your videos, good job on the weight loss!
Elk is what's for dinner. My favorite protien.
When you spend days climbing mountains searching for an elk, then manage to stalk close enough to get a shot, then field dress the elk and carry hundreds of pounds of meat for miles across mountains to get it home it takes on a whole new flavor. Its the flavor of hard work, perserverance, self-sufficiency and freedom. Nothing like it! Also, I always cook my elk stakes rare. It is much leaner than beef and therefore does not do well if overcooked even a little bit. I cook my elk steaks in a souse vide until at temperature and then sear in a frying pan with butter for just a couple minutes on each side. Even my picky kids love it. I hope you get the chance to hunt for your own elk steaks.
Speaking from experience, a blackberry sauce goes well with wild game meat. The sauce can be made from blackberry wine or blackberry syrup.
The stake is all about flavor. You are the most educated on this subject. But. Not everyone agrees. I honestly agree with everything you suggest. Not everyone can do anything close to what you have available to you. I have ordered Elk steak from a farm. It was excellent but not worth the price. The shipping was more than my purchase. I'm not doing that ever again.
It's nice that you figured out to gather a lot of money by eating meat. You did well with your channel. I appreciate it.
been a hunter nearly all my life and ate wild game of all varieties since I could eat solid food. There is something venison cooked on an open fire to rare that just hits me deep in my soul.
Hunting anything yourself makes it more rewarding and taste better. Plus you can control everything from field to to table.
Elk is one of, if not my favorite red meat. It's easy to want to compare to beef, because that's what were most use to. But erase beef from thought. Elk has it's own unique flavor, and my favorite among the venison meats. Thanks for doing this episode Guga.
I've had good results with venison by using a sous vide and then doing a quick sear. It really helps retain moisture of the extremely lean meat.
Ate elk yearly for 30 plus years growing up on Kodiak island Alaska,and deer,and flew to mainland in dads planes for carribu and moose.
I always tell people who ask about elk, it's like a very lean beef but it's fantastic at picking up any spices you use. Personally I like using it in Cajun & chili recipes.... it's also very good in pot roast & stews because the meat holds together so much better then beef while still coming out tender.
That was nice of Rogan to send you some!
Tip that will probably be overlooked. The gaminess of all meat is in the blood. You have to really get the blood out and rinse and rinse and rinse until the meat almost turns grey.
I personally really like elk, deer etc., whenever I can get my hands on it I tend to eat it with a berry-based sauce. It's the perfect combination to me.
I’ve eaten deer and elk for some time. Had elk as a burger the very first time I ate it and it was one of the best homemade burgers I’ve had. Deer I’ve mostly eaten in sausage form, occam’s de into hot dogs but it’s good enough to eat on its own with nothing else. That might also be from the fact I got them when I was out duck hunting however and I was just cold wet and hungry after being up since 4am.
Elk is in the taxonomic cervidae family which include white tail deer, elk, moose, mule deer, caribou, sambar deer, reindeer etc. all of the animals in this family are extremely healthy as they are lean. Stupid lean to be honest. Almost as lean as chicken but are a red meat. When cooked correctly that are unbelievably good. Guga, if you have any steaks left make them into chunks and then put them in a stew. I’ve also made birria tacos with white tail deer meat. Theres countless meals to make with them. Those countless meals are all phenomenal
For a long time, as the price of Chanel increased, I no longer thought I could afford it. I think I'll be happy that I have the kislux as my travel bag that I don't have to take care of. By the way, I'm sure no one will have a hard time telling the difference. Thanks for the comparison.
That gamey, wax taste would be the tallow (name for venison fat)! Removing all fat and sinew from any kind of venison (whitetail, elk, mule deer, etc.) will definitely help with taste 😊
Whichever COMPLETELY mysterious comedian/successful podcast host/martial artist/UFC commentator sent in these elk steaks, we thank you
Elk Steak is Amazing! Guga, you are 100% correct! If you hunt the Elk, then you will appreciate it more! I think Elk steaks are amazing! My son & I are going on an hunting trip this Christmas for Elk! Can’t hardly wait!!!
Very good honest review! But I can say from a lifetime of experience…. You have to bring the temp up on elk much much slower to retain important juices and flavour. Otherwise it will be dry and therefore “gamey” regardless of what the internal temp was when you took it off the heat. :)
Bring the temp up in stages resting in between. Indirect charcoal is the best heat
Have to try Moose. My favorite protein on this planet.
As a hunter I dislike the term “gamey”. It’s not gamey, it just tastes different than the beef, pork or chicken we are all raised on. Basically, it has a flavor…
I grew up on elk, deer, moose and caribou steak! I couldn't tell you the first time I had a beef steak, but IMO it doesn't cast a shadow on wild game 🤤
I’ve eaten quite a bit of elk. Somewhere between beef and venison. Not as tender as beef but less gamey than venison. Very good if cooked correctly.
Just had elk last week. Just salt, cooked RARE in a skillet. Totally tender.
Elk/deer steak is amazing when medium rare and topped with berry compote.
The most important question for flavor is whether is a domestic raised or wild elk. Also the female(cow) would taste way different than a male(bull) that is in rut. A bull harvested during the hunt would be in rut.
Never really did stakes with elk in my family. More roasts skewers and patties and ofc cured.
It depends on animal and smell for what we use it for. .
But for roast long boil 10-4 depending on sizw in heavy cream , salt, pepper, bay leafe and lingonberry jam ☺️☺️☺️ no knife needed 😊
I had an elk burger at Fuddruckers once several years ago. I don't remember it tasting that different from regular beef burgers. Also, more recently, the "Big Game Burger" that was sold at Arby's for a limited time was made with a mixture of what they said was venison/elk/beef. I also don't think that tasted noticeably different from an all beef burger.
Fuddrucker's, Arby's? Sorry, but I just can't take this post seriously.
@@TR0UBLE-SH00TER Why? Don't be a pretentious twat.