Since things are a little slow and season isnt here yet I thought I would stir up some action.
Do you have a favorite way of cooking freshly killed elk in camp?
I like to get the tenderloins cut up about 1.5-2", roll them in a garlic influenced seasoning (my blend) and wrap them in bacon then drop them into a good hot cast iron skillet with a touch of bacon grease on the camp fire. Medium rare at the most though I prefer rare.
I also like to take some of the mystery meat (neck cuts, or pcs that are left on the bones after removing the mucles) and make a nice flavorful stew... not the runny type that some make and taste like it was seasoned with a hand full of rocks, but one that has a stomach binding thick rue.
I have eaten the liver and heart but usually at home. I have never tried the ribs other than deboning them, but I would like to season some up and throw a rack right on the cooking grate to see how they fare.
Other than plain burger, I prefer elk to beef. Perhaps because I know the value of the effort it requires to obtain.