Raspberry Glazed Smoked Elk Steaks

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 Marinade 1/2 cup DijonContinue reading “Raspberry Glazed Smoked Elk Steaks”

Sous-Vide Raspberry Glazed Pork Tenderloin

I love Sous-Vide for it’s ability to perfectly cook pork, a protein that I’ve struggled with for years. It comes out perfectly juicy every time! Reverse searing it renders the fat and keeps the meat deliciously tender. Raspberry Glazed Pork Tenderloin Pork 2-3 lb Pork Tenderloin 2 Tablespoons Italian Herbs 2 Garlic Cloves; finely mincedContinue reading “Sous-Vide Raspberry Glazed Pork Tenderloin”