PEPPERCORN CRUSTED ELK TENDERLOIN

 

TOTAL SERVINGS 4 - 6

PREP TIME 15 MINUTES  

1 HOUR 30 MINUTES

1 HOUR 45 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 – Finely crushed peppercorns. – Butter - room temperature – Minced garlic – Salt – Dried parsley

INSTRUCTIONS

1. Preheat smoker to 225 degrees F.

2. Let the elk tenderloin come to room temperature.

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

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