Is Elk Steak Good? My Honest Review
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- Опубліковано 25 чер 2024
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If you love wild game you are aware of ELK. But I never tried it. Today we change that as I was given some amazing steaks to give my honest review.
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DRY AGE STEAK IN OYSTER SAUCE GUGA
no
OYSTER SAUCE 🦪
@@aloysiusoh197 Oyster sauce has a shelf life of 7 days when opened. That's going to be a HARD no from a food safety standards side.
@@eidodk not true
To the unnamed viewer who sent these in, thanks Joe Rogan
Lol
Lol
Lol
Hahahaa its obvious isnt it
Lmao
“Jamie pull up that video of guga reviewing elk steak”
“Pull up that video of Guga fighting a bear”
It had to be Joe who sent him the meat.
Has to be @@stevecorino1
@@Sniperboy5551 “pull up that video of Guga fighting Bas Rutten”
😂
I absolutely love elk, venison, and bison, I've been wanting to see Guga tackle those meats for a while. Very happy to see him finally giving them a try and liking it. Literally the only reasons why I eat them so rarely is because they're not super common and they're much more expensive than beef (at least where I live). Hope your anonymous fan can keep the game meats coming!
Where do you get those cuts of meat? Particularly the elk and bison.
I’m lucky to live in Idaho where hunting elk is common and “easy”
@MadGunny do you guys have a market or on an online store where I can get some? I would like to try elk
@jacobmorales1283 I can't speak for you americans but we have farm raised elk in canada which is pretty good, it doesn't compare to hunting it yourself but there's a bit more than just flavor going on when you're putting food on the table for the family
@@jacobmorales1283 Northstar Bison is where you should start. The bison there is raised very similar to beef so it will be familiar. I think these people who hunt elk are biased or never tasted fine quality beef but taste is very subjective. What no one can argue is that the most high quality elk will never be as tender as common commodity beef and it’s a lot cheaper unless you shot that elk yourself.
Lifelong hunter here, remember that Cervid (deer, elk, moose, etc.) have a distinct smell and taste based on where they are raised and what they eat. The same can be said about cattle but eating a cervid that ate mostly corn will taste drastically different than one that ate mostly forest acorns and fern. Also that flavor is much more potent in specific fats inside the muscles too so there are many cuts you do not want to cook with fat on. Instead you use cooking oils to keep it from drying out and sticking. I would love to invite you to hunt elk but getting a license here is a lottery in Michigan. Then when you do get one, you are limited to the day and week you can hunt, and soon as the herd kill limit is hit by all hunters state-wide, you have to stop. You can drop hundreds or thousands of dollars on travel, food, lodging, and more and still go home with nothing completely outside your control.
no reason to hunt elk.
@@codylujanits healthy? Its fun? Its the US and i have freedom to do so? I want to? There are plenty of reasons
@codylujan and your reason for saying that?
Do you know a place I can get some authentic bison and elk meat? I would love to try some
@@codylujanthey're tasty
I grew up eating Elk in europe, my father would usually sear it thin, slice it; and serve it in a red wine reduction sauce with shallots. As you found out, sometimes it's as clean as beef with a hint of liver, sometimes it can be gamey... A thick red wine reduction sauce does a great job of cutting out gameness without masking the red meat flavour you want.
That's the problem with game meat, sometimes you get a young buck just entering adulthood; but also you might get an old goat whose well past his prime. Beef is slaughtered at the consistently best time frames.
sure you dont mean moose?
@@Belnick6666 It depends where the viewer who sent the meat got it from. American Moose and European Elk is the exact same species, people just call it a different name for some strange reason. However American Elk is a different species
@@Belnick6666 Sure you dont mean Elk? Both regional species of deer take their common name from Latin, even though they are different species.
We call those Moose here, which is better to eat than our Elk. At least in my opinion. Europe doesnt really have a similar species to what we call elk, which are huge (not Moose huge, but still 300-500+KG animals).
@@sixgunstrumpet3274 probably a subspecies or a group of them
DRY AGE STEAK IN OYSTER SAUCE
I can feel the steak dry aged in oyster sauce nearing closer every day, hang in there
I have a feeling it’s on the way
I bet he did it months ago and is just never going to let us have it 😩
I admire your consistency
We're all rooting for you, buddy 🙏
I love how you do it as scientifically as possible. Obviously doing that with TASTE is very hard to do but I love how you run the channel. After a year of watching you I can def cook TF out of a steak. My wife complains about how expensive it get but the second I tell her it is done resting she shoves me out of the way like the runt pig of the litter. THANK YOU THANK YOU THANK YOU!
Went elk hunting as a kid and actually bagged one. I’ll never forget the first steaks we had, genuinely put beef to shame in terms of flavor and texture. That was the first and last elk I ever had, but I’ll never forget how good it was!
I'm with ya, Elk is THE top #1 best of my life steak I've ever had
IMO wagyu is second to good elk
MORE WILD GAME EPISODES PLEASE!! I need some solid venison recipes
Pan seared in butter is my preferred method. Like on this video, venison is too lean to maintain juciness from grilling. I like to marinate with salt, pepper, garlic powder, onion powder, an oregano/tomato/basil mix and worsch. Use a cast iron pan to make some onions and mushrooms, then cook the steaks to your desired doneness with the basting method. Once your stake are done, throw some more butter in the pan and deglaze pan to use as topping or dipping sauce. No better method in my opinion.
Butterfly the tenderloins and fry them in butter and onions. burger the rest xD
I got a good one for ya.
Marinate in one part water/whatever flavor you want, one part vegetable oil that will not solidify when cold and one part egg.
If ya get a stag/buck in the rut and it's to gamy for you or anyone else swap water with beef stock.
Try marinading deer steaks in brandy.
For wild game episodes visit "Let's game it out" channel.
Reason why Elks/Moose has a "liver" taste is because they consume a lot more iron(the mineral) than other cow-like animals. It's the iron rich taste you get which is why Northern Europe likes to pair it with something sweet like lingonberry as the tart sweetness in it just elevates moose a lot.
The irony!
I only take females, they taste a million times better.
Indeed. I haven't eaten elk, or moose as we call them, but I have eaten boar, deer, and turkey. Here in Sweden most of our wild game meats are often eaten with various types of berries to counter the gamey taste of the meat. Lingonberries are the most common, but we also use blueberries, blackberries, raspberries, currants, cranberries, and so on. My aunt once treated me to roasted turkey while we were visiting for Christmas. It was a whole roasted bird served with brown sauce, hot apple sauce, black currant jelly, and Hasselback potatoes. It was delicious.
@@jasonholloway998I see what you did there
Respect
@@nils-peterwihlney8732 Moose and elk are not the same. Elk is a big deer (Rådjur/Hjort).
Guga with a Hunt/Clean/Cook video would be amazing!
I'm a Canadian with a bit of native blood, and my father was very good friends with a native gentleman who was kind enough to gift us free venison every couple years, and the burgers we made we're always the best, better than any restaurant burger I've had. Absolutely love deer meats
Challenge for Guga: almost every Walmart I’ve shopped at in Florida usually has lamb breast. Lamb breast has historically been considered something to sell very cheap or give away: it’s mostly bone and fat. It’s the cheapest cut of lamb at Walmart but still relatively expensive.
I wonder what Guga could do with it.
Slow cook it! You can pretty much treat it like pork belly, you won't go wrong.
He could throw it in the trash!
That is one of the big 3 traditional christmas dinners here in Norway. Pinnekjøtt we call it. Some of the best eating I do, by far. Riveled practically only by one of the other major christmas dinners we got, crackling pork belly. Christmas is a tough time here. Truly test the limit of what a stomach is capable of.
Third dinner is something we call lutefisk, usually made with cod. It is very good but not holiday good, for me lol.
Oh yes! please Guga make that happen! :-))))))
Lamb Skin and fat is very delicious, I'm sure it would be good on some greek bread.
Hey Guga, growing up in South Africa my dad always followed the buttermilk process. With any game meat he would cover the meat with buttermilk and leave for 12 hours. Then you remove the buttermilk and repeat for another 12 hours with fresh buttermilk.
You can then rinse all the buttermilk and prepare your meat anyway. The buttermilk removes all the game flavour and aftertaste.
Love all the episodes. Thank you
Yep! All about the buttermilk
youre brainless if you did it twice. totally unnecessary. teach daddy to stop taking terrible shots with his bow/rifle and it wont be gamey in the slightest
100%
with venison like this most of the time we just use ice cold water
don't use buttermilk. its not good for lactose intolerant people, its also a waste of a drink that can even substitute food, and lastly it does change the flavor of the meat DRAMATICALLY, it's just when you're used to it and ALWAYS do it that way you don't notice. but next time try and use Sprite or 7UP. it will actually remove all gamy flavor as well as tenderize the meat AND will NOT alter the actual flavor of the meat. as where milk actually makes the meat taste sweeter and will give the crust a little bit of a powdered milk aftertaste. and you will notice these flavor changes DRAMATICALLY after you've tried the Sprite or 7UP version.
Guga your recipe cookbook is awesome and we need a sidedish cookbook now, we really need it!!😊
Elk, bison, and venison are three of my favourites (closely followed by boar). One of my favourite treatments is to fry the seasoned meat hard in a cast iron pan with butter to get the sear, then finish on the charcoal grill, pouring the flavoured, browned butter over the top as soon as the muscle fibers open up. Once you get the gaminess dialed into your palate, by the second or third time it's bliss.
FINALLY!!! Guga, you REALLY got to do more Game Meats. Dry Age them and all of that. Game meat is so under rated and can be a bit cheaper and healthier then regular meat.
That sounds weird. Farmed meat is abundant, hunted meat is not. At least here in Sweden, game meat is expensive unless you get it straight from a hunter.
@@robinhalvarsson3138 In America there is A LOT of wild game. In some states some is VERY overpopulated with animals. Especially wild boar.
@@Kritacul Deer too, especially around the Ozarks and deep south. In some towns there is year round bow hunting because the deer populations are THAT crazy.
Not that I'm complaining. Backstrap and deer jerky are some of life's simple pleasures that everyone should try at least once. Deer meat is delicious
@@robinhalvarsson3138 Is it expensive buying wild boar meat in Sweden? Have hunted them there, that was one of the cheaper hunts Ive been on at least. Didn't pay to bring it across the border, as long as you had under 75kg I think it was.
Should add, that wild boar meat is very possibly the best meat I have ever tasted. Prep work was too much for many, we spent a day on that cook but geez.. out of this world good.
Oh Guga, reach out to Steve Rinella. He is a hunter/conservationist and his channel is called "MeatEater". He hunts and then cooks wild game on his channel...
A Guga/Rinella compilation is what we need.
Guga dont look like a stalk and shoot kinda guy 🤣
@@Smokkedandslammed Guga is a martial arts expert... hate to see what he'd do to your laughing face
@@echidna69please. A martial artist is exactly what it means. Most are not fighters.
Been a while since I watched your videos, good job on the weight loss!
Happy birthday guga🎉 have a good on brother 😊
As a venison and elk meat lover I can say that lean elk/venison is MUCH more tender than lean beef. If you cook it properly it will be amazing every time.
As for the "liverish" smell we call it "wilderness" smell. It is good but if you hate liver too much - this is just not for you.
I feel like the people who hate liver have just never had it cooked correctly. But to be fair its kind of a texture thing for me.
@@MayorMcheese12 nah, the taste is major reason. You cant totally remove or hide the taste of liver. Smell is secondary I think
@@EpaGrom true it does have a very irony taste to it. I heard soaking it in milk helps a lot with that though.
If something smells or tastes gamey, that's because it wasn't cleaned and prepped properly. I do all of my own butchering. I have never had that issue, wash with fresh water, cut glands out, let sit in salt ice bath for 2 days. No issues. Even from those that don't like wild game.
@@brandonarnett3860 not correct
Reminds me of that one Kitchen Nightmares episode about Mill Street Bistro. "That is a tender piece of elk" while Joe spends a good time trying to chew and swallow that thing
Glad I was not the only one
Hahaha! That guy was so funny. I just watched that one two weeks ago.
That´s the episode that got me to kitchen nightmares
Joe Ramsey, yeah.
That guy was hilarious. It was so funny seeing a narcissist like Joe Nagy's ego absolutely crumble under the pressure of Ramsay.
Great video, thank you!
My go to seasoning for game like elk and venison is my homemade cedar salt, crushed juniper berry, and garlic pepper. Its super good and the juniper helps make it less gamey for people not used to game meats.
Was it Joe Rogan that sent you the elk steak? 🥩😂
You beat me to it. Pretty sure that Joe has mentioned Guga few times.
He would be the perfect person for to go hunting. And Joe DESERVES a Guga steak as well.
Joe would have told Guga to reverse sear at least some of it!
Of course it was…
When he said elk, and anonymous subscriber, my thought instantly went to Rogan.
Can't wait to see you on the podcast
Hunting your food gives you a whole other appreciation for what you eat. I fish and I hunt regularly. I know exactly where that animal came from, I know exactly what I'm eating. And I know 'who' I'm eating. And it's that last part that reminds you to be thankful; you took its life, and it deserves your respect.
Guga more side dishes please!!! *drooling*
Elk marinated in whiskey and then grilled and finished with butter is AMAZING.
That liver after taste is what we call "game taste". Most wild meat has that to some degree
If you have a liver after taste. You are not processing your meat correctly.
@@glennlavalle9807 eh, depends on the animal tbh. I've never eaten elk but I've had plenty of moose that mostly eat water based vegetation and has no game taste but I've had plenty of whitetail and blacktail that ate whatever it could find and it has a game taste to me
Gamey taste?
@@blue_ridge_shooting7668 No disrespect. I've eaten pretty close to every game animal North America has to offer. I've never had meat that tasted like liver. I would recommend letting your animals hang longer. My guess would be that is the issue. Either way, the fact you harvest and eat your kill. Respect 👍
@@glennlavalle9807
I agree hanging the carcass and letting the blood drain entirely gets out that gamey taste people hate, and having it drained gives the meat a cleaner sweeter flavor; also I noticed elk has a drier texture and taste due to it being very lean but has a nice sweetness to it
Joe rogan 100%
?
Sure
@@michaellow4697elk fanatic
Wisconsinite here, my dad hunts regularly and the deer meat he brings home is delicious. Venison in all it's forms is more refined in flavor, and over-all healthier! I do the butter baste method but I use herb d'provence instead. The lavender goes AMAZING with game meat!!
Elk steak can be served with a sauce made from juniper berries and chanterelles. It goes wonderful with the wild taste.
Juniper berries and Chanterelles don't even come close to growing in the same time/region. Try Juniper with mountain sage and rosehips. I live in The Yukon, and what you've said is mildly offensive. Chanterelles grow almost entirely in the temperate rain forest regions of the west coast, if you want to match them with a local game meat, it would be Sitka Deer.
@@ryanstewart4444 I assume you have never been to Scandinavia, for example Sweden. I can give you any number of links to recipes for elk with juniper berries and chanterelles. BTW _Juniper berries are not actually berries, but actually a type of cone. They can be picked all year round and used fresh, but the most common is to use them in dried form. Crush them lightly before mixing them into a sauce or stew._ (from a Swedish description)
@@bsvenss2 You are correct, I've never been to Scandinavia. My local (ie literally my back yard) source produces the best Juniper Berries in the world and I actually sell them every year. In Canada, the Junipers that grow where Chanterelles grow are pretty gross, and where the best the best Junipers grow (like my back yard) is 1000s of km away from Chanterelles. Please respect my involvement in the industry, I don't need a recipe, I write them.
@@ryanstewart4444 You're probably talking to someone having all three in their backyard, so it'd be better to just admit you made a mistake and move on. Chanterelles and Juniper berries grow at the same time, next to each other, in Scandinavia, and they are both of great quality.
@@ryanstewart4444 Because things can't grow differently on the other side of the world right? So very narrowminded
Hunting elk with my father was a cherished tradition. We would rise before dawn, trekking silently through the crisp autumn woods. After a successful hunt, we processed the elk with care, honoring its life by using every part. The recipe for our elk meals was simple yet perfect. We marinated the tender meat with olive oil, garlic, rosemary, and a touch of red wine. After letting it soak in the flavors, we grilled the meat over an open flame until it was just right. The aroma was mouthwatering, a blend of earthy and savory notes. Each bite was a revelation-earthy, slightly sweet, and incredibly tender. We paired the elk with roasted potatoes and seasonal vegetables, enhancing the natural flavors. Those meals were almost perfect. The only thing lacking was the OYSTER SAUCE. WHERE THE HELL IS THE GODDAMN OYSTER SAUCE TEST!?! Don't you dare ignoring me
He has us in the first half
Holy crap! Looking good man! Awesome video too.
Fantastic episode. I also like liver, liver and egs in the pan fried with olive oil and lots of lemon and origano.
As a South African we regularly cook (we call it “braai” when on a fire amongst others: springbuck, eland, koedoe etc. and of course the big bird ostrich.
🇿🇦🇿🇦
Some of the best prepared game meat ive ever had was on a week long hunt in SA. They def know how to cook there!
how does ostrich taste like?
@@chains84 how to describe… like ostrich 😉 very lean meat, red in colour. Unique taste, like ostrich. I cant compare to anything. Unlike crocodile, which tastes like chicken 🫣😉
@@FransJCMartins Volstruis proe baie beter as wat hy ruik. As jy al een gejag het, en die ding in die koelkamer geruik het, maggies. Dis rof!
As a child growing up we ate deer, elk, and moose yearly. Im very glad you were able to try some amazing cuts.
I'd love to see what he could do with antilope;) Makes great jerky and...?
The Round Mound of Steak-town! losing a little weight I see? lookin' good dawg, keep it up.
When I moved out to the Midwest and was struggling to find a job, my buddy helped me out by giving me a bunch of elk steaks. I would usually butter baste with thyme and garlic and serve with baby potatoes and whatever greens I could get my hands on. I ate nothing but that for about three months and lost close to 30 lbs because of how lean the meat is, I also felt higher levels of energy and stronger. Definitely the more nutritious option in my opinion
So swede here grown up on elk meat. So there's some traditional ways to use it that you could try such as finely sliced and seared (Älgskav), Slow cooked overnight (Tjälknöl). I also really enjoy mixing minced elk meat with a fatty minced beef to make meatballs and burgers.
Juniper berries go perfect with elk! , throw some in the sauce or in the pot if you're making stew. Or ground a few into your minced elk meat.
that is so swede of you. lol. i had the fortune of trying elk meatballs when i was in stockholm last year. even tried some bear meatballs as well.
Ääälg!
Knew there’d be a lot of Swede comments. Yeah, I mentioned juniper berries as a spice as well.
Enbär till Älgen ska det va!
Elk mixed with bacon ends also makes for great burger meat.
Elk hunting season is a big deal in my country, expensive and amazing meat. Reindeer is even better. The liver-taste is much stronger in reindeer.
Yes, the fat on caribou is amazing.
Guga is just a cool dude!! Love his videos!
Moose season is coming up quick! Id love to see you cook up some moose stakes!
Elk A5 Wagyu gon be crazy
I don't think that's a thing.
@@kingboarhogyet, everything is breedable, even it will cost many generations.
Impossible? I think not!
@@BinneReitsma Breeding deer would defeat the entire point of eating wild game, it will never be as fatty or cost efficient as beef so no need to change it to something we already have if it already possess it's own identity
How do you make deer fatten themselves?
@@BinneReitsma Possible sure... Maybe. But it's NOT a thing...
Here in Colorado we have a restaurant named Buckhorn Exchange and they serve all kinds of game meats. One time I had their pheasant and elk combo and it was amazing. I love game meats when prepared properly. Those steaks look amazing. My daughter recently cooked venison and elk and she used sweet basil, cinnamon, salt, pepper and garlic powder and it was quite tasty.
That’s game meat but not wild meat. I imagine there’s a difference to those as well.
Oooh awesome!!! Glad to see Elk on the menu this time… up here in Montana it’s almost a main staple, next to Bison… Yes Elk is much healthier since it’s not what I call “man handled” (shot with hormones, fed stuff or treated in anyway) … its actually way lower in cholesterol as well for those who have to watch that. My husband has naturally high cholesterol and every time he eats too much beef it jacks his cholesterol up and I’m not about to eat chicken & fish forever, so we use Elk most the time and he has never once had a cholesterol spike from it. I love the different flavor Elk brings to any dish I’ve made … especially stew … So glad you did and tried Elk
I'm sure someone will take you out this autumn. Definitely need to do a hunt to plate series. The dressing/butchering might be a tricky video.
Guga and Angel go elk hunting is a great Idea! Guga has plenty of time before the season arrives to prepare a hunting trip and work on some recipes. Maybe reach out to Steve Rinella from Meat Eater who is also a great cook! "Guga hunts" would be a great side channel! -Maybe try sou vide the elk to deal with the toughness??
I make a trip to Minnesota every year just to visit an elk farm I used to frequent. Elk is probably my favorite meat I've ever had. Moose was also phenomenal, but I've only had ground moose.
I recommend an elk tenderloin. I roasted one up for Christmas dinner one year, and have been asked about it every year since.
Guga you are looking great, keep it up!
Moose roast is the single best roast I've ever had.
Joe rogan is the anonymous subscriber, lmao 😂. Jk
It's outdoor boys i think fool
Facts lol
I wouldn't be surprised
Would be my guess.
Diddo
One way that I have cooked Elk is to marinade it...usually with an Italian type dressing but at least with an oil and vinegar base. Marinade it for at least 4 hours (I usually try and let it sit for about 12 hours) before starting to cook it. Bring it to room temp first...then grill it as you usually do.
The oil keeps the meat moist and the vinegar start to break down the tissue of the meat. You will be surprised at the difference you will find...less "gamey" and more tender.
been a hunter nearly all my life and ate wild game of all varieties since I could eat solid food. There is something venison cooked on an open fire to rare that just hits me deep in my soul.
My hillbilly cousins introduced me to so many different meats growing up, rabbit/possum/snake/venison/duck/squirrel, you name it. If they could catch it or shoot it, they ate it. When I was older I found bison, and really enjoy it but like venison it CAN taste a bit "gamey" as others have said depending on the age of the animal.
Farmed bison seems to have little gaminess, at least all the bison I had in Alberta - I quite prefer ground bison to ground beef, actually - an almost buttery taste.
And then after this video the subscriber writes to him and say, sike, that was human meat
Doesn't look like human meat, speaking as someone who follows surgery channels and anatomy channels using actually preserved human bodies. The muscle fibers look wrong, and human muscle fibers aren't as impressively red cut into, IIRC.
@@Call-me-Al you don't have to lie to kick it, human flesh looks like beef, and it's even weirder that you can look at something and say no that's not human meat, you need to be on a watch list
@@DamOneMan Knowledge isn't inherently bad, where the knowledge is from determines if it's bad or not.
@@Call-me-Al I understand what you're saying and I fully agree, but saying something that needs to be question and you don't have an answer for it is bad, like let's see how quiet you get after this question, what is the name of those surgery/anatomy channels you learned this from
I've had elk many many times. But, my local hunter whom I buy from, always dry ages the meat for 30 days before I get it. It's absolutely incredible, tender as you can get and so flavorful.
Northern BC Canada for elk and deer hunting season. You won't be disappointed! We love our beef and we love our game.
We all know Joe Rogan sent them Guga !
That’s exactly what I thought!!!!
Can't wait to see the Guga wild game hunting collab!!! 😮
The key to any steak is the aging process. Then the spices and liquids used to cook it with.
That was nice of Rogan to send you some!
Joe did you send him this or nah
@@wislatalol sane
Joe? u mean like a Joe mama or a real Joe?
Definitely Joe!
No it's Luke from outdoor boys i guess
@@upsidedownshield5408 I could see that for sure
I totally agree with the “it tastes like liver” comment. I have lived in Alberta Canada almost my whole life and it’s basically Canada’s version of Texas. Hunting is a big part of our culture . I’ve eaten Moose , Elk , Deer and Bison as well as every game bird and fish available here. . All of the large game tend to have a similar after taste to liver.
When you make jerky or smokies (sausage) from any of these animals then it’s almost exactly the same as eating beef jerky.
The only time I ever tried elk, it was grain feed. Northern ID / Western WA. Miles & miles of wheat fields and the elk just grazing on the wheat kernels.
I cooked it just like a steak. Came out good but very lean.
Love the new steak grilling soundtrack!
This is sent by Luke's son from outdoor boys 🔥🔥🔥🔥 camping side dish, hot honey u gave away the subscribers details man
@Guga Foods, you can't fool me. I know it was Rogan who sent you that elk!
I had an elk burger at Fuddruckers once several years ago. I don't remember it tasting that different from regular beef burgers. Also, more recently, the "Big Game Burger" that was sold at Arby's for a limited time was made with a mixture of what they said was venison/elk/beef. I also don't think that tasted noticeably different from an all beef burger.
Fuddrucker's, Arby's? Sorry, but I just can't take this post seriously.
@@TR0UBLE-SH00TER Why? Don't be a pretentious twat.
Guga needs to go elk hunting. I was lucky enough to do it a few years back. Amazing experience and the meat is so so so worth the effort.
Joe Rogan is a subscriber? 😂
100%
Joe Rogan pricks his ears up.
I’ve eaten deer and elk for some time. Had elk as a burger the very first time I ate it and it was one of the best homemade burgers I’ve had. Deer I’ve mostly eaten in sausage form, occam’s de into hot dogs but it’s good enough to eat on its own with nothing else. That might also be from the fact I got them when I was out duck hunting however and I was just cold wet and hungry after being up since 4am.
That side dish could easily be the feature of the plate with just a little tweaking. Very impressive. I'll be trying it out tonight.
If it is a wild elk, not a farmed one, it is recommended to cook it to at least 160 F internal temperature. There could be nasty stuff in the undercooked wild elk meat.
So completely wrong. Fresh, healthy, wild elk is the cleanest thing you'll ever eat
Before i watch this video, i just want to say, as an avid hunter who kills an elk every year for the past 10 years, elk meat is EASILY better than any steak you could get, not even close. If it tastes gamey, you didn't prepare it right (What you do with the meat from time of death until time of cooking).
Respectfully disagree. Fatty meats will always taste better than leaner meats. Like Uncle Roger says, fat = flavor
and low and slow
I completely agree. People that haven’t eaten game meat realize that fat isn’t the only flavour… the muscle has flavour too. Beef is lame and needs fat for flavour.
Respectfully, have you had wild mountain sheep meat? Or any wild meat that isn’t heavily influenced from agriculture? You will completely change your statement. Uncle Roger is a funny guy, but doesn’t know wild meat.
@@zachvydra9309 I've had everything from elk to caribou to moose to bison to sheep to rabbit to squirrel to mutton. You name it. Still isn't better than a nice fatty cut of beef or fatty pork belly to me, I'm sorry.
I have one kislux bag I got in 2019, it's the LV white catogram speedy. It's counter quality and it has a nice honey patina now, so the leather is real. I think whatever makes you happy go for it. I've seen LV with plastic leather and blood red glaze...
Don’t know how common it is in NA, but in Scandinavia juniper berry is quite often used as a spice, like black pepper, with game like elk.
Try it out… wild meat, wild spice.
I remember visiting a family friend on his Minnesota farm. A friend brought some deer steaks and we pan fried them in butter. This was farm country. These deer were essentially farm fed on the finest corn. The only way I could describe it is that it tasted the way pork smells when you’re cooking it. All those fabulous smells, but with pork, the taste doesn’t quite live up to it. This deer tasted like the pork smelled.
Guga you have to try pronghorn! It's my favorite game meat! I used to go to a local restaurant that sold it. Became good friends with the owners: a husband and wife. Unfortunately, the wife passed away of covid in 2021. But the memories I have of her amazing cooking will always stick with me. I got myself a pronghorn in 2021 as well, took more than 10 years to be drawn for that hunt. But the taste was never the same when I cooked it.
Whatever ambient noise you got going on, keep it, its subtle, but great
In sweden we cook elk in a stew with juniper berries. You should try it! It gives a nice wild animal flavor.
Would definitely love to see you out in the Elk woods chasing down elk.
Elk is my favorite meat. That slight livery-ness which is pretty unique to elk is so special. Elk Stew will change your life.
Man that shot of the elk steaks covered in seasoning really looked nice in 4k.
Put it in a 50/50 savory to sweet brine for 3 days then, try a slow smoke then rest, then sear turns out amazing. Glad to see you try wild game Guga!!
Cool to see that we have a similar palate. I also say that elk, along with other similar wild game, has a liver-y taste. Not always a bad thing, but not really what I want in a steak.
Speaking from experience, a blackberry sauce goes well with wild game meat. The sauce can be made from blackberry wine or blackberry syrup.
Time out elk meat is my favorite game meat and this dude sent you 4 steaks and 3 look like backstrap. Dude must love your content so much bc id never give up venison backstrap let alone elk and I love your videos
You gotta do an elk burger it’s next level! Have a restaurant near me in Knoxville that serves them and they are my favorite place to get a burger now. So good
The best way I've had elk was Korean BBQ style. Salted and rest in the fridge for about a hour, sliced about 1/4 inch across the grain and then charred quick on a really hot griddle. Still rare inside. Then dip in sesame oil with salt. Perfection.
I'm so glad that I brought my oven to the campfire, it made the elk steak potato pancakes perfect.
I'm gonna be 100% with you guys right now - you now OWE US a video where the three of you go elk hunting and then cook up your catch in different ways (preferably in the woods). Make it happen!
Omg your side dishes always make me salivate. After you hunt for elk I guess you gotta try some dry aged next too huh.
Steven Rinella needs to bring Guga Elk Hunting!!!!
I love how guga’s spice level has increased over time 😂
It's always funny when Guga makes a side dish that could be the entire main course. 😂
I always tell people who ask about elk, it's like a very lean beef but it's fantastic at picking up any spices you use. Personally I like using it in Cajun & chili recipes.... it's also very good in pot roast & stews because the meat holds together so much better then beef while still coming out tender.