Unfortunately the elk was an old bull, so the meat was tough. I had to marinate it for 7 hours in a high acid mixture to break up the tough muscle fibers. It was so worth it and made for an excellent binder for the seasoning rub!
Raspberry Glazed Elk Steaks
- 1/2 cup Dijon Mustard
- 1/2 cup Balsamic Vinegar
- 2 Garlic Cloves; minced
- 1 Rosemary Sprig; chopped
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 large Elk Steaks
- 3 Tbsp Montreal Steak seasoning
- 1/8 cup Fresh Raspberries; mashed
- 1/8 cup Fresh Huckleberries; mashed
- 1/4 cup Brown Sugar
- 1/2 cup water
- 1 Tablespoon Cornstarch
- Place the steaks in a large ziplock bag and add the marinade ingredients. Chill in the fridge for at least 7 hours, but over night is preferred.
- Remove the steaks from the bag and discard the remaining marinade. Rub the steaks with the Montreal Steak seasoning.
- Preheat smoker to 275°F. Place the steaks on the smoker grate and smoke for 1 hour or until the internal temperature reaches 140°F.
- Meanwhile, heat a small saucepan over medium-high heat and add the glaze ingredients, minus the cornstarch, and bring to a boil. Pour the mixture through a strainer into a glass bowl, then return it to the pan. Whisk together 1/4 cup water and the cornstarch, then pour the slurry into the sauce and stir until thickened.
- Place the steaks on a cutting board and tent with foil, resting for 5 minutes. Slice the meat and plate, drizzling the sauce over top.
Looking for a side dish? Try one of these recipes!