I bought elk steaks and bison steaks to try and would like to ask for suggestions on the best way to cook them. I've never cooked game steak, the closest would be lamb loin chops which I just pan fry to a medium rare. I like the taste of game I've tried (duck, goose, pheasant, rabbit, venison, lamb). I don't try to get rid of the gamey taste, in fact I like the stronger flavour in game meat, but since I've never cooked elk or bison any tips would be appreciated. The steaks are all about 110 grams each. I did a search and came across a couple of game roasts but nothing on steaks.
Elk and Bison Steaks
Gear mentioned in this thread:
I do a light sear (not too much caramelization) this way you'll have a brighter internal color and less of the grey ring when cut open. Sous vide will solve this problem but I think this method of cooking gives game an unpleasant taste and aroma.
Bison is considered game even though what you buy is farmed. The same is true for deer, pheasant, rabbit, etc, at least in the United States. Theoretically you could hunt game animals and sell the meat commercially but they need to be slaughtered and butchered in an inspected, licensed, approved facility which means the game animals would have to be captured live and then transported while still alive to the facility for processing.
I finally cooked the elk steaks today. I crushed the juniper berries and mixed them with olive oil and the rosemary and rubbed it on the steaks and let it sit for about an hour to bring the meat to room temperature, then pan seared them. The juniper berries were the perfect complement to the rosemary. It tasted fantastic. Thanks to everyone for the advice. I hope the bison turns out as well.
Edited by Chez Julie - 7/14/14 at 5:52am