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![\"\"](\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/elk-knuckle-cooked-5-scaled-1-768x1024.jpg\")
\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\r\n\r\n\r\n\r\n
Boiled Elk Sirloin Tip<\/h3>\r\n\r\n\r\n\r\n
Ingredients:<\/strong><\/p>\r\n\r\n\r\n\r\n\r\n- 4-5 lbs Elk Sirloin Tip\/Knuckle\/Football<\/li>\r\n
- 2T Oil<\/li>\r\n
- Salt & Pepper to taste<\/li>\r\n
- 1C Onion Large Dice<\/li>\r\n
- 1pt Red Wine<\/li>\r\n
- 1qt Beef Broth<\/li>\r\n
- 1 can Diced Tomatoes<\/li>\r\n
- 2 Bay Leaf<\/li>\r\n
- 1tsp Kosher Salt<\/li>\r\n
- 1tsp Cracked Black Pepper<\/li>\r\n
- 1tsp Onion Powder<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Additional Vegetables After Initial Cooking<\/strong><\/p>\r\n\r\n\r\n\r\n\r\n- 1pt Onion Large Dice<\/li>\r\n
- 1pt Celery Large Dice<\/li>\r\n
- 1pt Carrot Large Dice<\/li>\r\n
- 1qt Whole Baby Potatoes<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Method:<\/strong><\/p>\r\n\r\n\r\n\r\n\r\n- Remove all fascia off muscle<\/li>\r\n
- Rub with oil and season<\/li>\r\n
- Sear meat in hot oil in pot<\/li>\r\n
- Add 1 C of onion<\/li>\r\n
- Deglaze with wine and broth, add tomatoes<\/li>\r\n
- Blend seasonings and add<\/li>\r\n
- Bring to a boil, cover and let simmer for 4-6 hours until fork tender<\/li>\r\n
- Once tender, add remaining vegetables, cover and cook for another hour<\/li>\r\n
- Adjust seasoning, flavor and consistency as needed<\/li>\r\n
- Remove meat and pull into chunks, place back into broth ASAP<\/li>\r\n
- Serve with vegetables in broth with a dollop of horseradish sour cream, chopped chives and toast points.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Substitutions: <\/strong>Add mushrooms, substitute fresh garlic, add fresh thyme right before service, use large dice potatoes instead of baby potatoes.<\/p>\r\n\r\n\r\n\r\nCooking Options: <\/strong> Cube meat and prepare stew instead of boiled meat. To lessen cooking time\u00a0try\u00a0using a\u00a0pressure cooker.\u00a0If using legs and thighs of turkey or goose, pull meat from bones and tendons after cooking.\u00a0<\/p>\r\n\r\n\r\n\r\nTip: <\/strong>After the meat has been cooked, keep meat in liquid as much as possible to prevent evaporative cooling loss of moisture resulting in dry meat.\u00a0\u00a0<\/p>\r\n","protected":false},"excerpt":{"rendered":"The story of the Football!\u00a0I was\u00a0in Texas at an Outdoor Solutions \u201cFrom Field to Table\u201d\u00a0culinary\u00a0event. We were\u00a0teaching hunters how to fabricate\u00a0wild\u00a0hogs. I would break down a hind leg and teach […]<\/p>\n","protected":false},"author":5,"featured_media":1570,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[30,24],"tags":[],"acf":[],"yoast_head":"\n
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\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/elk-knuckle-sear-2-scaled-1-768x1024.jpg\")
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\n\t\t\t<\/div><\/figure>