Wapiti Elk Rib Rack | Frenched

The elk ribs arrived quickly and still frozen on dry ice. But the plastic wrap that was wrapped around the meat had been pierced in three different spots which caused that section of the meat to be exposed and it dried out pretty severely. It looks like it got caught or dragged across something and it just tore open the plastic wrap. That's unfortunate considering the expense. Oh well. I'll just chalk it up to bad luck. 3 stars.

Picked this up at the Pinecrest location and the order was ready as usual. After a small amount of trimming, brined the rack in one gallon of apple cider, quarter cup of K salt, fresh rosemary, bay leaf, garlic and freshly ground black pepper for 24 hours. Patted the rack dry and seasoned with dry aromatic spices including white pepper. Seared both sides on a gas grill and placed in a pellet smoker at 230 degrees to an internal temp of 130 degrees, about 1 1/2 hours. Used a wireless temp probe in both ends. Smaller end was to temp prior to the wider end and cut in half and removed from the pit. In 15 minutes both ends had rested adequately. Sliced into individual chops and served with twice baked potatoes and asparagus. Elk was spectacular. Could have cooked to 135 degrees without overcooking.

This elk was incredible! I sous vide it at 137 degrees for 3 hours then pan seared in a cast iron pan with butter and thyme and it was incredible

This was a beautiful cut of meat. Had to trim a little silver skin off but no biggie. Very flavorful. Did a coffee rub and cooked indirect. There were no complaints.

I come from a family of hunters and as a child often had to eat wild things. Deer, wild turkey...things like that; never Elk though they were trotting around northern Pennsylvania I'm sure. My dad wasn't a very good shot. I was delighted to find Meat and Bone as a purveyor of sustainable game. The elk was possibly the best, most tender meat I'd ever eaten. I cooked it in a Sous Vide bath at 131 for 3 hours and seared it quickly and served it with a marsala/ blueberry mushroom sauce, roasted root vegetables and potatoes.

It was definitely worth trying but I decided that it's not for me.

Meat was super fresh and well packaged and all, I just didn't like the super rich iron flavor from the true lean red meat.

It was quite similar to beef tenderloin and super tender but the higher iron nutrition flavor profile made it little too much for my taste.

I cooked it medium rare in sous vide and It was not gamey.

I can see people who loves beef tenderloin would enjoy this elk meat😉