PEPPERCORN CRUSTED ELK

TENDERLOIN

TOTAL SERVINGS 4-6

PREP TIME 15 MINUTES  

COOK TIME 1 HOUR AND 30 MINUTES

TOTAL TIME 1 HOUR AND 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  – Minced garlic – Salt – Dried parsley

INSTRUCTIONS

1. Preheat smoker  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. 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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