Elk striploins can be roasted whole, sliced into steaks, or cut into medallions.
Consider pairing elk with some of these ingredients: huckleberries, cognac, chestnuts, blueberries, cranberries, red wine, high quality bacon, raisins, cherries, star anise, fresh savory, cardamom, wild mushrooms, oranges, currants, sunchokes (aka Jerusalem artichokes), port, peppercorns, apples, vinegar (balsamic, sherry or red wine), and/or chestnuts.
Before carving or serving any cuts larger than a small medallion, you need to rest the just-cooked meat (covered) to let its juices thicken. The larger the cut, the more time it will need. In addition, while the meat is resting it will continue to cook a few degrees, so for your perfect rare, etc, remove it from the heat a couple of degrees early.
Plan on resting whole striploins for about 15 minutes, smaller steaks for 10.
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Steak Recipes
Recommended Internal Cooking Temperature:
The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.
