PEPPERCORN CRUSTED ELK TENDERLOIN

TOTAL SERVINGS 10

PREP TIME 5 MINUTES

COOK TIME 6 MINUTES +12 HOURS

TOTAL TIME 12 HOURS  11 MINUTES

Slow-smoked to medium-rare perfection, this peppercorn crusted elk tenderloin is a simple yet sophisticated wild game recipe.

Coated in a garlic compound butter, sealed with a crushed peppercorn coating, then slow-smoked to a perfectly tender texture.

Ingredients

– The Honest Bison elk whole tenderloin – peppercorns – butter – garlic – Salt – parsley

1. Preheat smoker to 225 degrees F. 2. Let the elk tenderloin come to room temperature.

HOW TO MAKE PEPPERCORN CRUSTED ELK TENDERLOIN

3. In a small bowl, combine the softened butter, minced garlic, salt, and parsley and stir to combine.

4. Place the elk tenderloin on a baking sheet and, using your hands, coat the entire tenderloin in the compound butter mixture.

5. Next, coat the entire elk tenderloin with the crushed peppercorns.

6. Place onto the smoker and smoke for 1 - 1 ½ hours or until it reaches an internal temperature of 130-135 degrees F.

7. Remove from smoker and let rest for five minutes. Then slice and serve.

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