Black Pepper Crusted Elk on Cheese Grits
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I was able to come across some Elk meat while visiting family in Wyoming. I received a back hind leg of Elk. This section will yield several cuts of meat. This includes ground meat for burgers, a roast for the smoker, sausage meat, and some steaks. The whole ride back I thought about what dishes I would prepare with the meat and this dish is one such result. This recipe is similar to a dish you might find in a restaurant versus my past campfire cuisine. You can play around with the ingredients to get the exact flavor you crave. This seemed the proper combination of ingredients on the day that I prepared this dish.
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Looks oh so good. Will be trying this, thanks!